Creamy Carrot Ginger Soup Recipe

Introduction

This Carrot Ginger Soup is a vibrant, comforting dish perfect for any season. With a blend of sweet carrots and zesty ginger, it offers a soothing warmth that’s easy to prepare and delightful to enjoy.

Ingredients

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until they become soft and fragrant.
2. Step 2: Add the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the carrots are tender.
3. Step 3: Using a blender or an immersion blender, carefully blend the soup until smooth and creamy.
4. Step 4: Stir in the coconut milk and season the soup with salt and pepper according to your taste. Warm it through briefly, then serve hot.

Tips & Variations

• For extra depth, roast the carrots before adding them to the soup to enhance their natural sweetness.
• Substitute coconut milk with heavy cream if you prefer a richer texture.
• Add a pinch of cayenne pepper or a dash of smoked paprika for a subtle spicy kick.
• Garnish with fresh herbs like cilantro or parsley to brighten the flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave until heated through, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan, using vegetable broth and coconut milk instead of dairy products.

Can I freeze Carrot Ginger Soup?

Absolutely. Freeze the soup in a suitable container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Creamy Carrot Ginger Soup Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

A warm and comforting Carrot Ginger Soup that combines the natural sweetness of carrots with a zesty kick of fresh ginger. This creamy, dairy-free soup is perfect for a light lunch or a cozy dinner and is made with wholesome ingredients like coconut milk and vegetable broth.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Liquids

• 4 cups vegetable broth
• 1 cup coconut milk

Others

• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated fresh ginger, sautéing until they become soft and fragrant, about 3-5 minutes.
2. Cook carrots: Add the peeled and chopped carrots to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes until the carrots are tender.
3. Blend soup: Carefully transfer the soup in batches to a blender and blend until smooth, or use an immersion blender directly in the pot to puree the soup until creamy and uniform.
4. Add coconut milk and season: Stir in the coconut milk into the blended soup to add creaminess. Season with salt and pepper to taste, adjusting as needed.
5. Serve hot: Ladle the soup into bowls and enjoy it warm. Optionally, garnish with a drizzle of coconut milk or fresh herbs if desired.

Notes

• You can substitute coconut milk with heavy cream if you prefer a dairy version.
• For a spicier flavor, add a pinch of cayenne pepper or chili flakes when sautéing the aromatics.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
• Use fresh ginger for the best flavor, but ground ginger can be used in a pinch—about 1/2 teaspoon.

Keywords: carrot ginger soup, vegan soup, dairy-free soup, healthy soup, creamy carrot soup, easy soup recipe