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5 from 1 vote
A bowl of carrot ginger soup garnished with scallions on a wood coaster with a blue pot, herbs and spoons in the background.
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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.