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Carrot Ginger Soup Recipe

Carrot Ginger Soup

iamwinfred
This carrot ginger soup is naturally sweet from the carrots, warmed up with fresh ginger, and finished with a little coconut milk for a silky texture that feels almost indulgent. It comes together in one pot with simple, everyday ingredients, and tastes like something you'd order at a nice restaurant. Perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine African
Servings 6 servings
Calories 190 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon
  • Immersion blender Or high speed blender
  • Ladle
  • Measuring cups and spoons
  • Enameled Cast Iron Dutch Oven (recommended for even heating)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger peeled and grated
  • 2 pounds carrots about 900g, peeled and sliced into rounds
  • 4 cups vegetable broth 960ml, low sodium recommended
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 can full fat coconut milk 13.5 oz or 400ml
  • 1 tablespoon fresh lime juice
  • fresh cilantro for garnish (optional)

Instructions
 

  • Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent.
  • Add minced garlic and grated ginger, cooking for 1-2 minutes while stirring constantly until fragrant.
  • Add sliced carrots, ground cumin, salt, and black pepper. Stir to coat the carrots in the aromatics and spices. Cook for about 3 minutes.
  • Pour in vegetable broth and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until carrots are fork tender.
  • Turn off heat and let cool slightly. Blend the soup directly in the pot using an immersion blender until completely smooth. Alternatively, transfer to a countertop blender in batches.
  • Stir in the full fat coconut milk and fresh lime juice until fully incorporated. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
  • Warm back up over low heat if needed. Ladle into bowls and garnish with fresh cilantro and an extra drizzle of coconut milk, if desired. Serve immediately.

Notes

  • Cut the carrots into similar sized pieces so they cook evenly.
  • Start with less ginger if you're not sure how much heat you like, and add more to taste after blending.
  • Let the soup cool slightly before blending to avoid pressure buildup in a countertop blender.
  • Toast the cumin for 30 seconds in the pot before adding liquid for a deeper flavor.
  • Use an immersion blender for the smoothest texture with the least cleanup.
  • This soup stores well in the refrigerator for up to 4 days in an airtight container.
  • Freeze in freezer safe containers or bags for up to 3 months.
  • If the soup thickens too much when reheating, add a splash of broth or water to thin it.
  • For a warmer spice profile, add 1 teaspoon of curry powder with the other spices.
  • Swap vegetable broth for chicken broth if not keeping it vegetarian.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 18gProtein: 2gFat: 13gSaturated Fat: 8gMonounsaturated Fat: 3gSodium: 620mgPotassium: 470mgFiber: 4gSugar: 8gVitamin A: 380IUVitamin C: 10mgCalcium: 4mgIron: 8mg
Keyword carrot ginger soup, creamy carrot soup, one pot soup, vegan soup recipe
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