This carrot ginger soup is a warm hug in a bowl! It’s creamy, bright orange, and full of flavor, thanks to the sweet carrots and spicy ginger.
I love how easy it is to whip up—just blend the veggies, simmer, and enjoy! Plus, it works great as a cozy lunch or dinner, perfect for chilly days!
Key Ingredients & Substitutions
Carrots: This is the star of your soup! Fresh orange carrots provide sweetness, but you can also use purple, yellow, or even baby carrots if you want a colorful twist.
Ginger: Fresh ginger gives that zingy flavor! If you don’t have fresh ginger, you can use about 1 teaspoon of ground ginger, but the fresh stuff really enhances the soup.
Coconut Milk: For creaminess, I love using full-fat coconut milk. If you’re not into coconut, you can substitute with heavy cream or even a non-dairy alternative like almond milk, though it may not be as creamy.
Broth: I usually go for vegetable broth, especially for a vegetarian option. Chicken broth adds depth, so pick what suits your diet or preference!
Seasonings: Ground cumin adds a warm note, but feel free to switch it up! Curry powder or turmeric offers another layer of flavor, or just stick with salt and pepper if you prefer simplicity.
How Do I Get the Smoothest Soup?
Blending the soup is where you achieve that velvety texture! Here are some helpful tips:
- Always let the soup cool slightly if using a standard blender. Hot liquids can splatter!
- Blending in batches can prevent overflow. Fill your blender halfway, then blend until smooth.
- If you’re using an immersion blender, make sure to move it around to blend all parts evenly. Keep it submerged to avoid splattering!
After blending, you can return the soup to the pot and gently heat it up again with the coconut milk for a creamy finish. Enjoy your deliciously smooth carrot ginger soup!
Carrot Ginger Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup coconut milk or cream (for creaminess and garnish)
- Fresh cilantro leaves or microgreens for garnish
- Toasted pumpkin seeds for garnish
- A pinch of chili flakes or smoked paprika (optional, for garnish or a bit of heat)
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and around 30 minutes to cook. In total, you’ll spend approximately 40 minutes from start to finish, making it a quick and healthy option for lunch or dinner!
Step-by-Step Instructions:
1. Heat the Oil or Butter:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes soft and translucent.
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, allowing the mixture to become fragrant. This is where your kitchen will start to smell amazing!
3. Add Carrots:
Now it’s time to add the chopped carrots. Give them a good stir to coat them well with the onion, garlic, and ginger. This helps to enhance the flavors.
4. Pour in the Broth:
Pour the vegetable or chicken broth into the pot. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the carrots are very tender.
5. Blend the Soup:
Once the carrots are tender, remove the pot from heat. Carefully blend the soup using an immersion blender until it’s nice and smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until creamy.
6. Add Coconut Milk and Seasoning:
Return the blended soup to low heat. Stir in the coconut milk or cream. Season with salt and freshly ground black pepper to taste. If you’re using ground cumin, sprinkle that in now and give it a good stir.
7. Warm and Serve:
Warm the soup for another 5 minutes, stirring occasionally to prevent sticking. Serve the soup hot, drizzled with a little extra coconut milk or cream for a beautiful presentation.
8. Garnish and Enjoy:
Garnish your soup with fresh cilantro or microgreens, toasted pumpkin seeds, and a sprinkle of chili flakes or smoked paprika if you want a little heat. Enjoy your vibrant and comforting carrot ginger soup!
Can I Use Baby Carrots Instead of Regular Carrots?
Absolutely! Baby carrots will work just fine. You may need to adjust the quantity—about 3 to 4 cups of baby carrots should be equivalent to 6 large carrots. Just peel them and chop them into smaller pieces for quicker cooking.
Can I Make This Soup Without Coconut Milk?
Yes! If you’re not a fan of coconut milk, you can replace it with heavy cream or half-and-half for a richer texture. For a lighter version, try using regular milk or a non-dairy milk like almond or oat milk, though the creaminess may vary.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, pour the cooled soup into freezer-safe containers and it will keep for about 2-3 months. Thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add other vegetables like sweet potatoes, butternut squash, or even bell peppers for added flavor and nutrition. Just ensure they’re cut into similar-sized pieces so they cook evenly with the carrots.
