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Creamy Carrot Ginger Soup 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.

Ingredients

Scale

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