Carrot Ginger Soup

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 4
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Carrot Ginger Soup is a comforting, velvety blend perfect for cozy evenings or a light lunch. This recipe combines the sweetness of carrots with the zing of fresh ginger and a creamy finish, making it a delightful and nourishing choice any time of the year.

Ingredients for Carrot Ginger Soup

Olive oil is used as the base for sautéing, providing a smooth and rich flavor profile. Onion adds depth and a subtle sweetness when sautéed, enhancing the overall flavor. The star of the show, carrots, bring natural sweetness and a vibrant color to the soup. Fresh ginger adds warmth and a bit of spice, perfectly complementing the sweetness of the carrots. Vegetable broth provides a flavorful base, while water helps to adjust the consistency. Salt and black pepper are essential for seasoning, bringing out the flavors of the other ingredients. Coconut milk adds creaminess and a hint of tropical flavor. Finally, a splash of lemon juice brightens the soup, cutting through the richness, and fresh cilantro serves as a fragrant garnish.

Tips & Tricks

  • Use fresh ginger for the best flavor; powdered ginger won't provide the same depth.
  • If you prefer a thicker soup, reduce the amount of water slightly.
  • For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.

Serving Suggestions

This soup pairs beautifully with crusty bread or a side of quinoa for a more filling meal. Consider serving it alongside a simple green salad with a light vinaigrette to complement the rich flavors of the soup.

Frequently Asked Questions

Can I freeze this soup?
Yes, it freezes well! Just let it cool completely before transferring to airtight containers.
What can I use instead of coconut milk?
Feel free to substitute with almond milk or heavy cream if you're not following a vegan diet.

Carrot Ginger Soup Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the chopped onion and sauté for about 5 minutes until it becomes translucent. This process helps to build a flavorful base for your soup.

Next, introduce the carrots and grated ginger to the pot. Stir them together with the onions, allowing the carrots to just begin to soften and the ginger to release its aromatic oils—this should take another 5 minutes.

Now, pour in the vegetable broth and water. Season with salt and black pepper for that essential savory note. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 20–25 minutes, or until the carrots are tender enough to blend easily.

Remove the pot from the heat and let it cool slightly. If you have an immersion blender, use it to puree the soup directly in the pot until smooth and velvety. Alternatively, blend in batches using a countertop blender, taking care not to overfill.

After achieving your desired consistency, stir in the coconut milk and lemon juice. This step adds creaminess and a bit of acidity to balance the flavors. Reheat gently over low heat if needed, ensuring the soup is warmed through.

Ladle the soup into bowls, garnishing each with a sprinkle of fresh cilantro for an added touch of brightness and color before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare with simple ingredients.
  • The perfect balance of sweet, spicy, and creamy flavors.
  • Vegan and gluten-free, catering to various dietary preferences.
  • Rich in vitamins and antioxidants, making it a healthy choice.

Ingredients

2 tbsp olive oil
1 large onion, chopped
4 cups carrots, peeled and chopped
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 cup water
1 tsp salt
1/2 tsp black pepper
1/2 cup coconut milk
1 tbsp lemon juice
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add the carrots and grated ginger, stirring for another 5 minutes until the carrots begin to soften.
3. Pour in the vegetable broth and water, and season with salt and pepper. Bring to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
4. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, blend in batches using a countertop blender.
5. Stir in the coconut milk and lemon juice, and reheat gently over low heat, if necessary.
6. Ladle into bowls and garnish with fresh cilantro before serving.

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