If you're craving something warm, nourishing, and deeply flavorful, look no further than this Cantonese Carrot Soup with Ginger and Pork. This isn’t just another carrot soup—it’s a cozy bowl of Cantonese home cooking, where sweet carrots and earthy ginger mingle with tender pork to create a broth that’s both light and soul-satisfying. Inspired by the slow-simmered soups served in southern Chinese households, this dish is a perfect example of comfort food made with simple ingredients and time-honored techniques. Whether you’re new to Chinese vegetables recipes or looking to expand your repertoire of carrot dishes, this one deserves a spot in your rotation.
Cantonese Carrot Soup with Ginger and Pork
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Soup
Cuisine Chinese
Large soup pot or Dutch oven This is key for slow simmering and allowing flavors to meld. A Dutch oven provides even heat, but any large pot will do.
Strainer or Skimmer To remove scum from the broth during the initial boil.
Ladle For serving that golden broth without disturbing the vegetables too much.
Peeler & Knife To prep the carrots and other vegetables efficiently.
For the Soup
- 1 lb pork neck bones or substitute with pork ribs or lean pork shoulder
- 4 large carrots peeled and cut into thick chunks
- 1 knob about 2 inches of fresh ginger, sliced thinly (no need to peel)
- 6 cups water
- 1 medium white onion halved
- 3 dried red dates jujubes, optional but traditional
- 1 tablespoon goji berries optional
- 1 teaspoon salt adjust to taste
- ½ teaspoon white pepper
- 1 teaspoon light soy sauce optional
Optional Add-ins
- A few leaves of napa cabbage or bok choy added during the last 10 minutes of cooking
- A handful of daikon radish chunks
- Scallions or coriander for garnish
Step 1: Blanch the Pork
Start by blanching the pork neck bones to remove impurities. Place the pork in a pot of cold water and bring to a boil. As the water heats, you’ll see scum rise to the top. Let it boil for 2–3 minutes, then drain and rinse the bones under cold water. This step ensures a clean and clear broth.
Step 2: Build the Broth
In your clean soup pot, add the blanched pork, 6 cups of water, ginger slices, onion halves, red dates (if using), and carrots. Bring to a boil over high heat, then reduce to a gentle simmer.
Step 3: Simmer Slowly
Let the soup simmer uncovered for 90 minutes. This long simmer allows the pork to become tender, the carrots to sweeten, and the ginger to infuse the broth. Skim the top occasionally to keep the broth clear.
Step 4: Season and Add Final Touches
After 90 minutes, season the soup with salt, white pepper, and a touch of light soy sauce if you'd like more umami depth. If you’re adding napa cabbage or daikon, stir them in now and cook for an additional 10 minutes.
Step 5: Serve and Enjoy
Ladle the soup into bowls, making sure each gets a bit of pork, carrot, and broth. Garnish with fresh scallions or coriander if desired. Serve it hot, preferably with a bowl of jasmine rice or as part of a larger spread of asian side dishes.
Pairings
This soup is wonderfully versatile when it comes to pairings. Its clean, mellow flavors make it a great match for more intense side dishes or simple vegetable plates:
- Steamed Jasmine Rice: A classic and essential pairing to soak up the aromatic broth.
- Chinese Cabbage Stir-Fry: A perfect way to round out the meal with a crisp texture.
- Asian Carrot Salad: A cold, tangy side dish that contrasts beautifully with the warm soup.
- Fried Carrots or Soy Glazed Carrots: For a richer, caramelized flavor on the side.
- Sauteed Carrots with Garlic: Another wonderful way to double down on the carrot love.
- Honey Glazed Carrots: Adds a sweet touch to balance the ginger and pork.
- Other Asian Veggies: Stir-fried snow peas, baby bok choy, or Chinese broccoli are all great options.
- Korean Side Dishes: Like kimchi or pickled radish for a spicy, sour element.
- Easy Dinner Recipes: This soup works as a main dish for a light dinner when paired with dumplings or steamed buns.
FAQs
1. What type of pork is best for this soup?
Pork neck bones are ideal because they’re inexpensive and release a deep, rich flavor into the broth. You can also use pork ribs for a meatier bite or lean pork shoulder if you prefer less fat.
2. Can I use chicken instead of pork?
Yes, absolutely. This makes a wonderful addition to your chicken breast recipes. Bone-in, skin-on chicken thighs or chicken breast can be used, but keep in mind that bone-in cuts will add more flavor.
3. Can I make this vegetarian?
You can skip the pork and use dried shiitake mushrooms for depth, along with a vegetable stock base. It won't be the same, but it can still be delicious.
4. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. You can also freeze the soup for up to a month.
5. Is this the same as Chinese carrots recipe or carrot recipes in general?
Not exactly. While it falls under broader carrot recipes and Chinese carrots recipe categories, this soup is uniquely Cantonese due to its use of long simmering, ginger, and light seasoning. It’s less about showcasing carrots in a flashy way, and more about building a gentle, comforting broth.
