This velvety smooth carrot ginger soup is a comforting and flavorful dish, combining the natural sweetness of carrots with a zesty kick of fresh ginger. Perfect for cozying up on a chilly day, it’s not only healthy but also incredibly satisfying.

Why You’ll Love This Recipe

Perfect for Comfort – A warm, velvety soup that feels like a hug in a bowl.
Simple and Wholesome – Made with fresh, wholesome ingredients that pack a punch of flavor.
Healthy – Low in calories and full of nutrients, making it a great choice for a light yet filling meal.
Vegan and Dairy-Free – A plant-based dish that’s suitable for various dietary needs.
Quick and Easy – Ready in just 40 minutes, this soup is simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 onion, chopped
4 large carrots, peeled and chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Salt and pepper to taste
1/2 cup coconut milk (or cream for a richer texture)
Fresh cilantro, chopped (for garnish)

Directions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.
Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots, vegetable broth, cumin, and turmeric. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the carrots are tender.
Once the carrots are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk and adjust the seasoning with salt and pepper to taste.
Serve the soup warm, garnished with fresh cilantro.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: Approximately 180 kcal per serving

Variations

Add Spice – For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce.
Creamy Version – Replace the coconut milk with heavy cream for a richer texture.
Add Greens – Stir in spinach or kale for added nutrients and color.
Roasted Carrots – Roast the carrots before adding them to the soup for a deeper flavor.
Nutty Topping – Top with roasted sunflower seeds or crushed almonds for a crunchy contrast.

Storage/Reheating

To Store: Store the soup in an airtight container in the fridge for up to 3-4 days.
To Freeze: Allow the soup to cool completely, then transfer to a freezer-safe container and store for up to 3 months.
To Reheat: Reheat the soup on the stove over low heat, stirring occasionally. You can also reheat it in the microwave, stirring every 30 seconds to ensure even warming.

FAQs

Can I make this soup ahead of time?

Yes! This soup stores well and actually tastes even better the next day.

Can I use frozen carrots instead of fresh?

Yes, frozen carrots will work fine, though fresh carrots tend to provide a better texture.

What can I use instead of coconut milk?

You can substitute coconut milk with any plant-based milk or dairy cream for a different flavor profile.

Is this soup spicy?

The soup is mildly spiced due to the ginger and turmeric, but it’s not overly hot. You can add more ginger or spices if you prefer more heat.

Can I make this soup in a slow cooker?

Yes! You can cook the ingredients in a slow cooker on low for 6-8 hours or high for 3-4 hours, then blend it until smooth.

Can I add other vegetables to this soup?

Absolutely! Sweet potatoes, parsnips, or even butternut squash would make a great addition.

Can I add protein to this soup?

Yes! Add some cooked lentils or chickpeas to make it more filling and add extra protein.

What’s the best way to puree the soup?

An immersion blender is the easiest way to puree it, but you can also use a standard blender in batches.

Is this soup good for meal prepping?

Yes, it stores well in the fridge and freezer, making it perfect for meal prep.

Can I adjust the thickness of the soup?

Yes, if you prefer a thinner soup, just add more broth or water to reach your desired consistency.

Conclusion

Carrot ginger soup is the perfect blend of sweet, savory, and spicy, making it a warming, nourishing dish that’s perfect for any time of the year. With simple ingredients and easy preparation, it’s a great option for a quick meal or a meal prep favorite. Enjoy it as a comforting bowl of goodness on its own or paired with some crusty bread for an extra satisfying meal!

Carrot Ginger Soup

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Print Recipe

Total Time: 40 minutes
Yield: 4 servings

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.
Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots, vegetable broth, cumin, and turmeric. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
Once the carrots are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
Serve the soup warm, garnished with fresh cilantro.

Notes

torage: Store in an airtight container in the fridge for up to 3-4 days.
Freezing: Allow the soup to cool completely before transferring to a freezer-safe container. Store for up to 3 months.
Reheating: Reheat on the stove over low heat, or microwave in 30-second intervals, stirring between.
Customizations: Add spices, greens like spinach or kale, or try roasted carrots for a deeper flavor. For crunch, top with sunflower seeds or almonds.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Vegan
Diet: Vegan