Ginger-Infused Vegetable Soup with Hidden Depth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A soothing soup where finely grated ginger creates an unnoticeable yet essential layer of warmth beneath the surface. This asian-inspired soups ready in about 40 minutes pairs chicken broth, finely grated ginger, medium, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicken broth
• 1.5 tbsp, finely grated ginger
• 1 medium, chopped onion
• 2 cloves, minced garlic
• 2 medium, sliced carrots
• 2 stalks, sliced celery
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2, sliced green onions

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant.
2. Step 2: Add 2 medium sliced carrots and 2 sliced celery stalks, cooking for 5 minutes until slightly softened.
3. Step 3: Stir in 1.5 tbsp finely grated ginger and cook for 1 minute until aromatic.
4. Step 4: Pour in 4 cups chicken broth, bring to a simmer, and cook for 15 minutes until vegetables are tender.
5. Step 5: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Stir in 1 tbsp soy sauce and 1 tsp sesame oil. Add the slurry to the soup and cook for 2 minutes until thickened.
6. Step 6: Garnish with 2 sliced green onions before serving.