Looking for a comforting soup that’s both nourishing and full of flavor? This Carrot and Ginger Soup is exactly what you need. I’ve perfected this recipe to bring out the natural sweetness of carrots while letting the warming zing of ginger shine through. It’s a simple yet sophisticated dish that’s perfect for chilly evenings or when you’re craving something healthy and satisfying.
Ingredients
- 2 pounds fresh carrots, peeled and roughly chopped
- 2 tablespoons fresh ginger, peeled and minced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional garnish: fresh cilantro, pumpkin seeds, or a swirl of cream
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and ginger, cooking for another 2 minutes until fragrant. Keep stirring to prevent burning.
- Add the chopped carrots and cumin, stirring to coat everything evenly.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until carrots are tender.
- Remove from heat and let cool slightly before blending. Use an immersion blender or transfer in batches to a regular blender.
- Return soup to the pot and stir in coconut milk. Heat through gently.
- Season with salt and pepper to taste.
- Serve hot with your chosen garnishes.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
- For the smoothest texture, make sure to blend the soup thoroughly. If using a regular blender, fill it only halfway and be careful with the hot liquid.
- The soup will thicken as it cools. If it’s too thick when reheating, thin it out with a bit of broth or water.
- For meal prep, this soup freezes beautifully for up to 3 months. Just leave out the coconut milk and add it when reheating.
- Choose bright orange, firm carrots for the best flavor. If they’re a bit limp, soak them in cold water for an hour to revive them.
- To make this soup extra special, try roasting the carrots first. It adds a lovely caramelized flavor, though it will increase the cooking time.
- If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Carrot and Ginger Soup
A comforting soup that's both nourishing and full of flavor. This recipe brings out the natural sweetness of carrots while letting the warming zing of ginger shine through.
Ingredients
- 2 pounds fresh carrots peeled and roughly chopped
- 2 tablespoons fresh ginger peeled and minced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional garnish: fresh cilantro pumpkin seeds, or a swirl of cream
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and ginger, cooking for another 2 minutes until fragrant. Keep stirring to prevent burning.
- Add the chopped carrots and cumin, stirring to coat everything evenly.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until carrots are tender.
- Remove from heat and let cool slightly before blending. Use an immersion blender or transfer in batches to a regular blender.
- Return soup to the pot and stir in coconut milk. Heat through gently.
- Season with salt and pepper to taste.
- Serve hot with your chosen garnishes.
