Carrot Ginger Soup

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This vegan carrot and ginger soup is made with roasted carrots and coconut milk for a wonderfully creamy and silky smooth soup. It comes together easily and is so perfectly spiced that one bowl of this carrot ginger soup might not be enough! Serve with warm crusty bread for dipping!

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If you’re looking for a refreshing and bright spring soup, this carrot ginger soup is rich and flavorful and full of immune-boosting ingredients like garlic and ginger; plus, the color is so inviting! And it couldn’t be easier to make with a handful of pantry items.

OMG! I made this last week to rave reviews! So delicious. Adding it to my Easter Sunday menu. Thank you for the wonderful recipe.🐥 – Mary-Ann

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegan
Key Flavor: Light Sweetness from carmelized carrots and spice from ginger
Skill Level: Easy

Summary

• Nutrient Dense: The combination of carrots, ginger, turmeric, coriander, vegetable broth, and coconut milk creates a silky smooth carrot soup full of vitamins, minerals, antioxidants, and protein to nourish your body. 
• Satisfying, Not Heavy: This is a soup that fills you up without making you want to take a nap afterward! 
• Easy Meal Prep: This soup lasts for several days in the refrigerator and several months in the freezer, making it perfect for prepping easy meals ahead of time. 
• Customizable: You can tweak the spices, add in some additional veggies and make it your own!

Ingredients for Carrot Ginger Soup

• Carrots: Carrots are naturally sweet, with an earthy flavor, making them the perfect base for soup. 
• Olive Oil: Olive oil helps the carrots caramelize as they roast. They also help keep the onions from sticking to the pot while they cook. 
• Salt and Pepper: Salt and pepper are the classic seasoning combo to accentuate the flavor of any food. 
• Onions and Garlic: Cooked onions and garlic are a classic aromatic combination, adding natural sweet and savory elements to the soup. 
• Ginger: Ginger adds a spicy, peppery kick to the soup that’s noticeable but not overpowering. 
• Coriander & Tumeric: A staple in Asian and Middle Eastern cuisine, coriander is a warming spice with a deep, nutty flavor with an almost citrus smell and finish. Turmeric is earthy and just slightly sweet with notes of ginger and pepper, making it a wonderful, aromatic addition to this soup. 
• Low Sodium Vegetable Broth: The broth helps thin out the vegetable mixture when blending while adding more flavor. You can also use homemade vegetable stock!
• Unsweetened Coconut Milk: Coconut milk works in conjunction with the broth to thin out the soup while adding body and creaminess without a ton of added fat. 
• Cilantro: Topping the soup as a garnish, cilantro adds a dash of green color and a kick of intense flavor that’s reminiscent of lemon and pepper.
• Crusty Bread: A hunk of crusty bread is perfect for dipping into this rich, creamy carrot soup.

Popular Substitutions and Additions

• Make it sweet potato soup: Use sweet potatoes in place of carrots to make sweet potato soup. Like carrots, their natural sweetness blends well with the other ingredients in the soup. 
• Use milk or cream for more body: If you aren’t vegan, you can use milk or even cream instead of coconut milk to make the soup extra creamy and rich. 
• Add a spicy kick: 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 particularly 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 extra rich and creamy finished product.

How to make carrot ginger soup

Roast the carrots

I make this soup with roasted carrots. When you cook them this way, their natural sugars caramelize to create a richer and deeper flavor compared to boiling them. It’s worth the extra cooking time for sure, and it makes your home smell extra sweet.

Make your Carrot Ginger Soup

1. Cook the onions in your pot until translucent.
2. Add the fresh ginger and the spices
3. Stir to coat the onions until they’re fragrant.
4. Add in the vegetable broth and turn the heat to low until the roasted carrots are done cooking in the oven.
5. Once the carrots are roasted, transfer them straight from the baking sheet to the pot.
6. Puree the carrot ginger soup with an immersion blender and stir in the coconut milk. You can also puree after stirring the coconut milk.

The result is a creamy velvety carrot ginger soup that is aromatic, sweet and comforting. It’s so healthy and delicious to serve before a meal or as a simple vegan light lunch option.

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! – Sheryl

Tips for Making the Best Carrot Soup

1. Use an immersion blender to easily puree the soup: 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. 
2. Cut the carrots into evenly sized pieces: Keeping the carrots pieces about the same size ensures they cook and caramelize evenly, creating the best flavor and texture for your soup. 
3. Use young ginger for this recipe: Young ginger is much more mellow than older ginger. Using young ginger offers its signature flavor without overpowering the base flavor of carrot. 
4. Peel your ginger: Peeled ginger grates more easily, making it easier and safer to do so.
5. 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.

What to Serve with Carrot Ginger Soup with Coconut Milk

Sandwiches and bread are excellent pairings for this soup, adding even more flavors and textures to your meal. Crusty bread is just one great option for this soup. You can also serve it with:

• Homemade Pita Bread 
• Grilled Cheese Dippers 
• Grilled Cheese Sandwiches 
• Chicken Caprese Pesto Panini

How to Store and Reheat Carrot Ginger Soup

Carrot soup is both refrigerator and freezer-friendly. When the soup has cooled, simply pour it into an air-tight container and store it in the refrigerator or freezer, depending on how soon you plan to enjoy it again. 

To reheat the soup, simply place it in a saucepan and cook it over medium-low heat until heated through. 

How long will carrot ginger soup last in the fridge? 

You can refrigerate this soup in an air-tight container for up to five days in the refrigerator. 

Can I freeze carrot ginger soup with coconut milk? 

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.

Frequently asked questions

More soup recipes

• Tomato Cabbage Soup
• Vegetarian Chickpea Soup
• Lebanese Crushed Lentil Soup
• Roasted Butternut Squash Soup
• Red Curry Noodle Soup
• Chicken Vegetable Soup

For a rich, creamy soup that’s packed with as much flavor as it is health benefits, you can’t beat this carrot ginger soup with coconut milk. It’s hearty with natural sweetness and warm, peppery notes, and it pairs so well with sandwiches and bread. I hope you’ll try this for your next brunch, lunch, or dinner. I know you’ll love it if you do!

If you’ve tried this healthy-ish feelgood Carrot Ginger Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Carrot Ginger Soup

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced

5 from 54 votes

Author Yumna Jawad

Servings 4 servings

Course Soup

Calories 265

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

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Ingredients

  

1x2x3x

• ▢ 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.

Equipment

• Knife Block Set
• Cutting Board
• Aluminum Sheet Pans
• Ceramic Nonstick Cookware Set
• Immersion Blender

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.

Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender.

Nutrition

Calories: 265kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Sodium: 1186mg, Potassium: 775mg, Fiber: 7g, Sugar: 14g, Vitamin A: 38473IU, Vitamin C: 16mg, Calcium: 89mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Soup