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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!
Yum! Love using coconut milk, I did add 1 lime and cilantro to give the soup some zing. Was delicious 😋. Roasting the carrots did add a great taste. Thanks for sharing
Ooo, I love the idea of adding some lime to this recipe! So glad you enjoyed the soup!
Yummm!! Came out great. **I used heavy cream instead of coconut**
Thank you so much! That sounds perfect!
Hello Yumna,
This recipe looks delicious –I have bookmarked it to make soon. I recently bought 2 lbs of fresh carrots, only to get home & find I already had another bag !!
Like others, I might increase the garlic & ginger, but not so much as to keep the carrots from shining through–after all, they’re the main ingredient !
Have you (or anyone else) tried adding some fresh lemon juice ?
Thank you for this recipe =8-)
Rinny
Thank you! Lemon juice would be a great idea. Let me know how you enjoy it!
Looks delicious. Cannot wait to try making it
Thank you! Excited to hear what you think!
Hola para la reseta del carrot banana cake se puede usar harina de avena en lugar de harina normal ?
For the Carrot Banana Bread, I’d recommend using all purpose flour for the recipe, or you can swap with a 1:1 gluten-free flour. I have not tried it with oatmeal, and I’m not sure how well it’d work in that recipe. Maybe you’d have better success with oat flour?
OMG! I made this last week to rave reviews! So delicious. Adding it to my Easter Sunday menu. Thank you for the wonderful recipe.🐥
Thank you so much! Hope you enjoy! Happy Easter!!
Thankyou for these fabulous recipes. Only on soup and liquid diet for life and it’s a life saver to have some new ideas. Thankyou again.
You’re so welcome! Hope you enjoy!!
Made this yesterday during our time of U.S. “Antartica!” 🙂 Warmed us up! Definitely 5-star! Because of my allergies, I omitted the tumeric (allergic to it) and used Rice milk instead of coconut milk as I’m allergic to coconut too. Worked perfectly! So good! Thank you for sharing this recipe!
That’s perfect! You’re very welcome!
Thank you so much for all these wonderful healthy recipes. I honestly can’t thank you enough. There are days where I don’t know what to cook or make and I just look at your websites and follow the ingredients and everything is just perfect. I love how you also prep. the instructions of freezing and how long we can keep the product in for.
So glad to hear this was helpful and that you’re enjoying the recipes on my site. Thanks so much!!
We’ve made this soup a few times and absolutely love it. I usually double the ginger and garlic because they’re my favorites. This most recent time I added a can of chickpeas and some brown rice to turn it into more of a main course and it was lovely! I love this recipe because I almost always have all of the ingredients on hand and it’s very customizable. Super cheap too which is great for a college kid like me!
That’s so awesome!! So glad to hear it. Thank you!!
Easy, tasty and an immunity boost with ginger and turmeric. I went a bit overboard with the creamed coconut as I had some leftover from a block of creamed coconut instead of a tin. Often find carrots can be leftover so a really good go to to use up any spoiling carrots too!
So glad you loved it! And yes, such a great way to use up carrots about to go bad!
Such a hearty soup! I loved it! The ginger and turmeric adds some awesome flavors!!! Loved it, absolutely LOVED IT!! Thank you, Yumna! ♥️
Aww thank you so much!! Appreciate your taking the time to leave feedback 🙂
I made this with a sad bag of baby carrots – turned out great!!
Haha yes!!
I made this soup and I was AMAZING! Easy dinner and a way to use up my carrots!
I did however make some modifications as I found the soup a little one dimensional. I added: Basil, Crushed mint, Rosemary, Sage, Red Pepper flakes and Lemon juice.
Oh I love the extra herbs and lemon juice you added in there!! So glad you enjoyed it!
Thank you for the recipe. Turned out amazing ? Kids loved it too ?
Yay! Always a bonus when the kids love it too!
This soup is full of flavour and I feel like it can help with an immunity during this season. I absolutely love it.
SO glad to hear that. Thank you!!
Thank you so much!
I just wanted to share that today I made the carrot soup and it was wonderful. I didn’t have coconut milk so instead I added sour cream (use up what you can to stay home and stay safe). My daughter who is usually picky loves it and asked for seconds!! Thanks for sharing the recipe!
Love that you enjoyed it and even your daughter enjoyed it. The sour cream substitute for the coconut milk is an excellent idea!
Love carrots and ginger. Made this amazing soup today. Thanks for a great recipe.
Bomb! I had everything in my cabinet. Super easy to make! I did use chicken broth instead of vegetable, but I’m not vegan so it still worked for me!!!!!!! Thanks again! Will be making this all the time I already sent it to a few of my friends.
Yay! So glad to hear that! And that’s the best feeling when you have everything in your cabinet already!
Made this during quarantine. I was told by my teenage daughter too only make this soup from now on. Everyone loved it, healthy and delicious! Thank you again for another wonderful recipe!
Aww that is so sweet! Glad everyone loved it!!
I tried your carrot soup recipe yesterday! It was my first time to make soup !! Everyone loved it !! Best carrot soup recipe ever! Thanks for sharing dear ❤️
Aww thank you so much! I appreciate!
We had your carrot ginger soup for lunch today. It was delicious and great use of ingredients we actually had on hand. Thank you!
So glad you liked it. Thank you!