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.
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.
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.
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.
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.
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
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!
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.
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
-
Dice carrots and onion. Mince garlic, mince ginger.
-
Dice Ham.
Cooking Steps
-
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.
-
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.
-
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.
-
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.
-
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, chopped cashews, and the remaining ham.
