Golden Carrot Ginger Soup Recipe with Smoked Ham

Golden Carrot Ginger Soup Recipe in a bowl with spoon and bread dipped in side and parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table
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Golden Carrot Ginger Soup Recipe in a bowl with parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table

Want something other than chicken for dinner??  I did too and I also wanted something healthy and nourishing.  And so today I bring you my Golden Carrot Ginger Soup Recipe with Smoked Ham!  This is a slightly sweet, mostly savory soup that’s filled with warm spices that will wake up all of your tastebuds!  It all starts with the fantastic sweet carrot that is blended into the most luxuriously creamy consistency.  Then turmeric is added for a gorgeous golden color and warm taste.  Ginger comes to the party with warm spice, garlic shows up with deep flavor, and ground thyme brings it all down to earth.  Finally, smoked ham is the guest of honor, bringing that smokey flavor and a meaty bite.  It’s an easy make-ahead-and-reheat lunch, dinner, or appetizer.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

EAT MORE VEGGIES WITH SOUP!

Soup is such a great way to get your kids (or grownups) in your family to eat their veggies.  Here are some of the ways that soup can make this task easier.

You can add just about any flavors.  I have some many different flavors when it comes to soups.  Some have a Mexican theme, such as my Chicken Tortilla Soup with Kale or my Chicken Enchilada Soup.  Some have an Asian theme, such as my Chicken Ramen Noodle Soup.  And some are really just infused by the ingredients themselves, such as my Creamy Mushroom Soup and my Chilled Golden Corn Soup

You can mix and match veggies according to preferences.  A great example of this is my Chunky Chicken Veggie Soup or my Chicken Sausage & Tortellini Soup.  You can really swap any veggies you want into these soups.

Finally, you can blend up veggies that may not be favorites into a creamy form to completely transform them.  My girls and husband all hate peas.  I love them though!  So, I blended peas up with some mint and jalapeno for my Zesty Pea Soup.

What’s your favorite soup?  Tell me in the comments!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large (5-6 quart) pot with lid that can go from the stove to the oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great.

You also need a blender for blending the carrots into a creamy texture.

And finally, mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR CARROT GINGER SOUP RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

The great thing about this recipe is that the entire soup can be made ahead and tastes just as good reheated!  But, there are a few steps that you can do even before the soup.  You can dice the carrots, onion, and ham.  Then mince the garlic and ginger.  To save even more time, you can find pre-minced garlic and ginger at the store!  I love Christopher Ranch Minced Garlic and Minced Ginger for quick dinners!

Can I used frozen carrots?

I prefer fresh carrots in this recipe as they really are the sweetest and blend up so beautifully smooth.  However, you can certainly use frozen carrots.  Regardless if they are carrot chips, dices, or other small pieces, simply add them the same way that the instructions indicate for fresh.  You will not likely need the same cooking time, as the frozen carrots will soften faster than fresh raw.  After the soup comes up to a boil, you can test the carrots at around 5-7 minutes to see if they are soft.

What kind of Ham do I buy?

For the ham, you have a few options.  First, you want to look for smoked ham for this recipe.  The smoky flavor works so well in this soup.  You can go to the deli counter and ask for 1/2 inch thick cut slices or you can buy a small cooked ham roast and slice it yourself.  Finally, you can look for a large ham steak in the meat section.  

COOK YOUR CARROT GINGER SOUP

The first step is to sear the diced ham and then transfer it to a plate.

Diced ham cooking in pot for Golden Carrot Ginger Soup Recipe.
To the same pot, add another teaspoon of olive oil, then add the carrots, onions, garlic, ginger, turmeric, thyme, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.

Diced carrots, onions, garlic, and ginger cooking in pot for Golden Carrot Ginger Soup Recipe.
Add the broth to the veggies in the pot, stir and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.

Broth being poured into carrots and onions cooking in pot for Golden Carrot Ginger Soup Recipe.
When the carrot soup is cooled a bit, scoop out all of the carrots and onions with a slotted spoon or small strainer and add to a blender. Using a measuring cup, scoop out about 1-1 1/2 cups of the cooking liquid and add it to the blender with the carrots. (NOTE: leave some carrots and onions in the pot if you want texture and do not want to fully blend the entire soup.) Blend until you get a smooth creamy consistency, adding more of the cooking broth as needed until you get a thick smooth and creamy consistency. Pour the smooth carrot soup from the blender back into the pot and whisk into the remaining cooking liquid, so that it thins out.

Spoon transfering carrots from pot to blender for Golden Carrot Ginger Soup Recipe.

Carrot soup blended in blender for Golden Carrot Ginger Soup Recipe.

Add the cooked ham (leave 3 tablespoons for garnish) to the soup and bring the soup to a low simmer.
Plate the soup in a large bowl and garnish with Parsley, sour cream, and the remaining ham.

Adding diced ham to creamy carrots for Golden Carrot Ginger Soup Recipe.

Can this soup be frozen?

Yes, you can portion out this soup and freeze it in freezer containers or freezer bags.  Thaw it in the fridge the night before you want to cook it.  It doesn’t’ have to be completely thawed, but enough to maneuver it out of the container and into a pot to warm on medium heat on the stove.

ENJOY!  😍 Carrie

Golden Carrot Ginger Soup Recipe in a bowl with spoon and bread dipped in side and parsley, chopped cashews, and ham garnish on top. Ginger root and carrot pieces on table

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

5 from 1 vote
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Carrot Ginger Soup Recipe with Smoked Ham

Golden Carrot Ginger Soup Recipe with Smoked Ham is a slightly sweet, mostly savory soup that's filled with warm spices that will wake up all of your tastebuds! Carrot that is blended into the most luxuriously creamy consistency.  Turmeric adds a gorgeous golden color, ginger brings warm spice, garlic gives more deep flavor, and ground thyme gives an earthy finish.  Finally, smoked ham brings smokey flavor and a meaty bite.  It's an easy make-ahead-and-reheat lunch, dinner, or appetizer.  

Course Main Course, Side Dish
Cuisine American
Keyword Carrots, chicken soup, ginger, ham
Prep Time 10 minutes
Cook Time 20 minutes
Author Carrie Tyler

Ingredients

  • 2 teaspoons extra-virgin olive oil divided into 2
  • 1 cup Smoked Ham finely diced
  • ½ cup Yellow onion finely diced
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger minced
  • 1 teaspoon Turmeric
  • 3 cups Carrots diced
  • 1/2 teaspoon Ground Thyme
  • 4 cups Chicken or Vegetable broth 32 ounces
  • Salt and pepper to taste

Optional Garnish Ideas

  • 1/2 cup Sour cream
  • 2 Tablespoons Parsley, chopped
  • 2 Tablespoons Cashews, Chopped

Instructions

Prep-Ahead Steps

  1. Dice carrots and onion. Mince garlic, mince ginger.
  2. Dice Ham.

Cooking Steps

  1. Preheat a large pot on high heat. Add 1 teaspoon of olive oil and the diced ham. Spread it out into a single layer and let it cook for 3-4 minutes until browned. Stir and then transfer to a plate.
  2. To the same pot, add another teaspoon of olive oil, then add the carrots, onions, garlic, ginger, turmeric, thyme, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.
  3. Add the broth to the veggies in the pot, stir and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.
  4. When the carrot soup is cooled a bit, scoop out all of the carrots and onions with a slotted spoon or small strainer and add to a blender. Using a measuring cup, scoop out about 1-1 1/2 cups of the cooking liquid and add it to the blender with the carrots. (NOTE: leave some carrots and onions in the pot if you want texture and do not want to fully blend the entire soup.) Blend until you get a smooth creamy consistency, adding more of the cooking broth as needed until you get a thick smooth and creamy consistency. Pour the smooth carrot soup from the blender back into the pot and whisk into the remaining cooking liquid, so that it thins out.

  5. Add the cooked ham (leave 3 tablespoons for garnish) to the soup and bring the soup to a low simmer.
  6. Plate the soup in a large bowl and garnish with Parsley, sour cream, chopped cashews, and the remaining ham.

Pasta with Ricotta, Bacon, Mushroom Sauce!

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Pasta with Ricotta, Bacon, Mushroom Sauce is creamy, rich, decadent, comforting, and downright delicious!  And it really could not be an easier dinner.  After just a bit of prep, it comes together so quickly on the stove. 

You get the creaminess from the ricotta that is infused with a fantastic garlic backdrop.  The mushrooms give a meaty and earthy bite.  Then the bacon adds smokey and salty highlights.  For a bit of color and texture, I also added Soy beans – or shelled edamame!  My family all hate peas, so this was the perfect fresh substitute. 

Quick Stovetop Dinners

Having some quick stovetop dinners on your go-to list can be a lifesaver for busy families.  I love to have different types too, so some rice, pasta, quinoa, veggie, or just fillings for tacos or sandwiches.  Here are some of my family’s favorite Easy Stovetop Dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the sauce and mixing in the pasta. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR PASTA WITH RICOTTA, BACON, & MUSHROOMS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

To prep for this you simply need to dice the bacon.  If you need to, mince the garlic and slice the mushrooms.  Also, make sure that your shelled edamame are thawed if needed.

That’s it!  

Can I replace the edamame?

Of course.  The edamame (soy beans) add more protein to this recipe if you are planning to make it the main dish.  However, if you want to make it a side or add in chicken or other protein, you can add any veggies you like!  Peas are great in this, or diced carrots, zucchini, spinach, kale, broccoli, or sweet peppers.

Can I use turkey bacon or pancetta?

Of course, however, you may not get the amount of fat as you would with bacon for cooking the mushrooms.  If you use turkey bacon, you are likely to get no fat rendering, so just add in olive oil for the mushrooms.  Pancetta will render some fat, but supplement as needed.

COOK YOUR PASTA WITH RICOTTA, BACON, & MUSHROOMS

While the pasta cooks, preheat a large skillet or frying pan on medium heat. Add the diced bacon. Separate the pieces into a single layer using a spatula. Let the fat render and the bacon start to crisp – about 10 minutes.

To the bacon, add the mushroom slices and spread out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the edamame beans and garlic to the mushrooms and stir to combine.

Mushroom slices and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

Turn the heat to the lowest setting and add the half and half to deglaze the pan and scrape up any of the browned bits. Then add the ricotta cheese, dried oregano, salt, and pepper. Mix to combine the sauce. Add the pasta to the sauce (or sauce to the pasta) and toss to combine. Add in 1/4 of the reserved pasta water to the pasta and toss again. Transfer to a serving platter or plates and garnish with fresh parsley.

Cream, mushrooms, edamame, and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

Spatula mixing Ricotta, Bacon, Mushroom Sauce in pan on stove. It's creamy, rich, decadent, comforting, and downright delicious!Pasta added to pan with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

What to serve with this Pasta?

This pasta is really the star, so you can go very simple with any added protein.  I like to add a very simple grilled, seared, or roasted Mediterranean Chicken breast.  You can also serve sauteed or grilled shrimp.  Or how about these amazing Healthy Meatballs with Zucchini!!

Can you make this entirely ahead?  Can you freeze it?

Yes, you can make this entire dish ahead, mix the sauce with the pasta, and then warm up up to 5 days later.  To warm it, you may want to add a touch of half and half or milk to loosen it up.  Then warm it on the stove in a covered pot on low heat, stirring often to ensure it doesn’t brown.  Or you can reheat it in the oven covered at 350 F degrees for 20 minutes or until warmed in the center.  Or you can reheat it in the microwave.

You can freeze the entire dish, though it may get mushy upon reheating.  Rather, I would freeze just the sauce and after thawing, mixing it with fresh pasta and warming it all up as mentioned above.  

ENJOY!  😍 Carrie

Pasta with Ricotta, Bacon, Mushroom Sauce on a plate with fork and pan in background. It's creamy, rich, decadent, comforting, and downright delicious! Finally, shelled edamame for a bit of color and texture!
Pasta with Ricotta, Bacon, Mushroom Sauce on a plate with fork and pan in background. It's creamy, rich, decadent, comforting, and downright delicious! Finally, shelled edamame for a bit of color and texture!
5 from 1 vote
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Pasta with Ricotta, Bacon, Mushroom Sauce

Pasta with Ricotta, Bacon, Mushroom Sauce is creamy, rich, decadent, comforting, and downright delicious!  And it really could not be an easier 30-minute dinner.  You get the creaminess from the ricotta with a fantastic garlic backdrop.  The mushrooms give a meaty and earthy bite.  Then the bacon adds smokey and salty highlights.  Finally, shelled edamame for a bit of color and texture!

Course Main Course
Cuisine American, Italian
Keyword Bacon, mushrooms, pasta, ricotta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 4 strips Bacon
  • 6 ounces White Button Mushrooms, Sliced
  • 6 ounces Cooked Shelled Edamame
  • 1 clove Garlic, minced 1 teaspoon
  • 1/2 cup Half and Half
  • 16 oz Ricotta Cheese
  • 1/2 cup Parmesan Cheese, grated
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 12 ounces Uncooked Rigatoni or other short cut pasta

Instructions

Pre-Ahead Steps

  1. Dice the bacon strips. Chop the parsley. Mince the garlic, if needed. Slice the mushrooms, if needed.

  2. If your edamame is frozen, soak in warm water or put into the microwave to thaw.

Cooking Steps

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.

  2. While the pasta cooks, preheat a large skillet or frying pan on medium heat. Add the diced bacon. Separate the pieces into a single layer using a spatula. Let the fat render and the bacon start to crisp – about 10 minutes.

    Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!
  3. To the bacon, add the mushroom slices and spread out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the edamame beans and garlic to the mushrooms and stir to combine.

    Mushroom slices and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!
  4. Turn the heat to the lowest setting and add the half and half to deglaze the pan and scrape up any of the browned bits. Then add the ricotta cheese, dried oregano, salt, and pepper. Mix to combine the sauce. Add the pasta to the sauce (or sauce to the pasta) and toss to combine. Add in 1/4 of the reserved pasta water to the pasta and toss again. Transfer to a serving platter or plates and garnish with fresh parsley.

    Spatula mixing Ricotta, Bacon, Mushroom Sauce in pan on stove. It's creamy, rich, decadent, comforting, and downright delicious!