Carrot Ginger Soup

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This velvety carrot ginger soup pairs the sweetness of carrots with ginger spice to warm you from the inside out. This quick, easy, healthy recipe can be made vegetarian or vegan!

I can eat soup in even 90 degree weather, but there is something especially warm and satisfying about a big bowl of soup on a chilly day. This recipe is one of my favorites for a few reasons. It’s easy, it’s fast, it’s healthy, and it’s packed with flavor. I mean, could there be a more winning combination (said with my best Chandler Bing inflection)?

Do you have favorite recipes and meals that you revisit again and again in the winter? Recipes that warm you up and make everyone in your family happy? For me it’s soup. I’ve made butternut squash soup and this celery root soup so many times that I can do it blindfolded. And sauce and meatballs paired with a perfectly al dente pasta are Sunday staples. And no matter what the season or temperature I can never make these breaded chicken breasts too often for my family. If you open my frig right now, you’ll even see a few stacked up for my kids to reheat for dinner.

I’d like to say I saved them some of this soup to pair with the chicken, but no such luck. I actually ate it for breakfast (don’t judge) and I have to tell you, this may be my new thing. When I went to grab for my usual yogurt I spotted the last container of soup in the frig, so I went for it. Turns out soup for breakfast was just what I needed. It was healthy, hearty, and I have energy for days. See ya smoothie bowl and hello breakfast soup! Can we make this a thing?

Let’s make Carrot Ginger Soup

Gather up those ingredients and let’s get started!

1. Saute the chopped onion in olive oil.
2. Add the garlic and saute a couple minutes more.
3. Add the carrots, ginger, spices, brown sugar, salt, and stock. Bring to a simmer, cover, and cook until carrots are very tender.
4. Puree with an immersion blender or in a blender.
5. Stir in the coconut milk, adjust seasoning as needed.
6. Puree until very smooth, adding additional stock to thin as needed. Stir in lime juice and serve!

Tips for success 

• Any carrots will work in this recipe including baby carrots. Just cut them in similar sizes for even cooking.
• An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
• I like lite coconut milk in this recipe to make it even healthier, but regular coconut milk will work well too.
• Keep extra stock on hand to thin the soup to your liking after it’s pureed.

5 from 1 vote

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Carrot Ginger Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This velvety carrot ginger soup pairs the sweetness of carrots with ginger spice to warm you from the inside out. This quick, easy, healthy recipe can be made vegetarian or vegan!

Course: Soups/Stews

Cuisine: American

Keyword: carrot ginger soup, carrot soup

Servings: 4 Servings

Calories: 251 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb carrots, peeled and coarsely chopped
• 1 Tbsp ginger, minced (heaping)
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• dash of white pepper
• 1 Tbsp light brown sugar
• 3 cups chicken or vegetable stock (plus extra for thinning)
• 13.5 oz lite coconut milk (1 can)
• 2 Tbsp fresh lime juice
• *garnish with sliced scallions and creme fraiche if desired

Instructions

1. Heat the olive oil in a medium pot or dutch oven over med/nigh heat. Add the onion and saute for 3-4 mins.
2. Add the garlic and saute 1-2 more mins.

3. Add the carrots, minced ginger, spices, salt, white pepper, brown sugar, and stock. Stir well to combine and cover.

4. Bring to a simmer and cook over med/low heat for about 20-30 mins or until carrots are very tender.

5. Puree with an immersion blender or in a blender in batches until very smooth.

6. Return the soup to the pot, add the coconut milk and bring to a simmer over med/low heat. Stir in the lime juice, adjust seasonings, and thin with additional stock if desired. Serve with garnishes.

Recipe Notes

• Any carrots will work in this recipe including baby carrots. Just cut them in similar sizes for even cooking.
• An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
• I like lite coconut milk in this recipe to make it even healthier, but regular coconut milk will work well too.
• Keep extra stock on hand to thin the soup to your liking after it's pureed.

Nutrition Facts

Carrot Ginger Soup

Amount Per Serving

Calories 251 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 5mg2%

Sodium 1290mg56%

Potassium 592mg17%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 12g13%

Protein 6g12%

Vitamin A 18945IU379%

Vitamin C 11.8mg14%

Calcium 52mg5%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March 2017  but was republished with step by step photos and tips in January 2019.