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Carrot Ginger Soup

Karotte-Ingwer Suppe (Carrot Ginger Soup)

A recipe for Karotte-Ingwer Suppe (Carrot Ginger Soup)
Course Soup
Cuisine German
Keyword autumn, carrot, fall, German, Germany, ginger, soup
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 Servings


  • 250 grams carrots (8.8 ounces, 2 large carrots)
  • 1 large onion
  • 1 tomato
  • 2 teaspoons powdered sugar divided
  • 3 1/3 cups vegetable broth
  • 1 red apple divided
  • 1 teaspoon ginger grated
  • 2 slices garlic
  • 1/2-1 teaspoon mild curry powder
  • 200 grams cream (7 ounces)
  • 4 tablespoons butter divided
  • Salt to taste

For the Spice Grinder:

  • 1 tablespoon coriander
  • 1 tablespoon allspice
  • 1 tablespoon black peppercorns
  • 1/2 teaspoon cinnamon stick crushed


  • Peel the carrots and onion. Remove the pulp of the tomato. Chop everything into small pieces.
  • In a large pot, lightly caramelize 1 teaspoon powdered sugar over low heat. Add the carrot, onion, and tomato. Saute for a minute. Add the broth and cook just below boiling point for 20 minutes.
  • Cut the apple into quarters, removing the core. Peel half of it, cut into pieces, and add to the soup. Set aside the other half.
  • Stir in the grated ginger, garlic slices, and curry powder.
  • Fill the spice grinder with the coriander, allspice, black peppercorns, and cinnamon. Grind into the soup. Add the cream and 3 tablespoons butter. Puree with an immersion blender.
  • In a pan over medium heat, lightly caramelize the remaining 1 teaspoon powdered sugar. Cut the unpeeled apple slices into pieces and fry lightly with the remaining 1 tablespoon butter.
  • Use the immersion blender again to make the soup frothy. Season with salt. Divide into 4 warmed bowls and garnish with the fried apple.