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My Carrot Ginger Soup Is So Good!
My Carrot Ginger Soup recipe is as simple as it gets. I roast the carrots first to bring out their natural sweetness, then blend them up with cooked onions, garlic, ginger, spices, and coconut milk. The carrot soup is so creamy with a nice little zing from the fresh ginger, great served with crusty bread or even grilled cheese for dipping!
Happy Cooking!
– Yumna
Carrot Ginger Soup Ingredients
- Carrots: Look for firm, bright orange carrots that don’t have any cracks or soft spots. You can also use sweet potatoes in place of carrots.
- Olive Oil: I like the flavor of olive oil, but you can use any neutral-tasting vegetable oil.
- Onions and garlic: Yellow or white onions are both great for soups. Fresh garlic is ideal, but if you’re out, substitute with 1 ½ teaspoon garlic powder.
- Ginger: I recommend using fresh young ginger for its mellow flavor.
- Spices and seasonings: Along with salt and pepper, I season the soup with coriander and turmeric. You can certainly use other spices – thyme or cinnamon would taste great, too!
- Vegetable broth: If I’m using store-bought broth like I do here, I always try to go with a low-sodium one so I can better control the salt content. You can also use homemade vegetable stock!
- Unsweetened coconut milk: I like low-fat coconut milk, but you can use full fat for a richer taste and texture. You can also use half and half if you’re not a fan of coconut milk.
- Cilantro: The fresh herb should have bright green leaves and crisp, firm stems. If you don’t like the flavor of cilantro, you can leave it out or swap in parsley or chives.
Popular Additions
- Spice it up: Try adding a pinch of cayenne pepper or red pepper flakes to add some heat to your soup.
- Add rice for more texture: Rice makes an excellent addition to creamy soups like this one for more texture and a bit of extra flavor. Brown rice is realy nice in this soup.
- Add a tablespoon of butter: Add a tablespoon of dairy or vegan butter to the soup before blending it for an even richer, creamier roasted carrot soup.
- Top with something crunchy: Garnish the soup with roasted pumpkin seeds or chickpeas for some texture.
How to Make Carrot Ginger Soup
Roast the Carrots
Make the Carrot Soup
My Best Roasted Carrot Ginger Soup Tips
- Use an immersion blender: An immersion blender makes life so much easier! You won’t have to worry about ladling hot soup into a standing blender. Be sure to keep your immersion blender about an inch from the bottom of the pan, and avoid bringing it too close to the surface of the soup. This helps the vegetables blend evenly and avoids splashing hot soup all over the place.
- Cut the carrots into evenly sized pieces: Keeping the carrot pieces about the same size ensures they cook and caramelize evenly, creating the best flavor and texture for your soup.
- Peel your ginger: Peeled ginger grates more easily, making it easier and safer to do so.
- Add more broth to the carrot soup if you prefer to have it thinner. I like keeping it thick so that it’s great for dunking with a piece of bread and it’s more hearty. Keep in mind it will thicken as it cools.
Serving Ideas
- Homemade Pita Bread
- French Bread Rolls
- Grilled Cheese Dippers
- Grilled Cheese Sandwiches
- Chicken Caprese Pesto Panini
More Creamy Vegetarian Soup Recipes:
- Lebanese Crushed Lentil Soup
- Baked Feta Soup
- Roasted Butternut Squash Soup
- Creamy Cauliflower Soup
- Black Bean Soup
- Corn Chowder
- Potato Leek Soup
- Roasted Red Pepper Soup
If you try this Carrot Ginger Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Carrot Ginger Soup Recipe
Made with roasted carrots, fresh ginger and coconut milk, this creamy Carrot Ginger Soup is easy to make and full of good stuff!
Video
Ingredients
- 2 pounds carrots rough chopped
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 4 cups low sodium vegetable broth low sodium
- 1 can unsweetened coconut milk light fat
- Cilantro for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or in the freezer for up to 3 months.
Freezing Instructions: This soup is easy to freeze. Pour the soup into an air-tight, freezer-safe container and freeze it for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Make Ahead Tip: You can roast the carrots a few days in advance and store them in the fridge until you’re ready to make the soup
Nutritional Data: Please note that the nutritional information does not include the bread served with the soup.
Nutrition
Calories: 268kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 245mg, Potassium: 795mg, Fiber: 8g, Sugar: 13g, Vitamin A: 37889IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Course: Soup
Totally Yum! Thank you for sharing your recipe!
You’re welcome, Sheryl! So happy you liked it!!
Hi, thx for posting this. Suggestions for a substitute for the turmeric? Please and thank you.
Cumin should work well in this recipe in place of turmeric. You’ll have to let me know what you think when you make it!