Carrot Ginger Soup

Carrot Ginger Soup
DifficultyBeginner

Carrot Ginger Soup is a vibrant, silky, and warming dish made from simple ingredients. Earthy carrots and fresh ginger root are simmered with aromatic vegetables and pureed until smooth. It’s both light and nourishing — perfect as a starter, a light lunch, or an immune-boosting comfort on chilly days. This version is dairy-optional and naturally vegan.

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Vegetables & Aromatics
 1 tbsp olive oil or coconut oil
 1 medium yellow onion, chopped
 2 cloves garlic, minced
 1 tbsp fresh ginger, peeled and grated (or more to taste)
 1 ½ lbs carrots (about 6 large), peeled and sliced
 1 medium Yukon Gold potato, peeled and diced (optional, for creaminess)
Liquid Base
 4 cups vegetable broth (or chicken broth for non-veg)
 ½ cup coconut milk or heavy cream (optional, for richness)
 Salt and freshly ground black pepper, to taste
 Juice of ½ an orange or lemon (optional, adds brightness)
Garnishes
 Swirl of coconut milk, cream, or yogurt
 Toasted pumpkin seeds
 Fresh herbs: cilantro, parsley, or chives
 Chili oil or cracked pepper for heat
Sauté the Aromatics
1

  1. In a large pot, heat olive oil over medium heat.

  2. Add chopped onion and sauté 4–5 minutes until soft and translucent.

  3. Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant.

Simmer the Soup
2

  1. Add sliced carrots and optional potato to the pot.

  2. Pour in the vegetable broth and bring to a boil.

  3. Lower heat and simmer 20–25 minutes, or until carrots and potato are fork-tender.

Blend Until Silky
3

  1. Remove soup from heat and use an immersion blender to blend until smooth.
    Alternatively, transfer in batches to a blender and puree carefully.

  2. Return to the pot. Stir in coconut milk or cream (if using).

  3. Season with salt, pepper, and a splash of citrus juice for brightness.

Garnish and Serve
4

  1. Ladle into warm bowls. Swirl in extra coconut milk, top with herbs or toasted seeds, and serve immediately.

To Serve
5

Pair with crusty sourdough, toasted flatbread, or crackers for a wholesome meal. Delicious hot or slightly chilled.

Variations
6

  • Add apple or pear while simmering for sweetness

  • Stir in a spoonful of curry paste or turmeric for depth

  • Use ghee or butter for a rich finish if not vegan

Pairing Suggestions
7

  • Light Pinot Gris or Sauvignon Blanc

  • Herbal tea (ginger-lemon or mint)

  • Side salad with citrus vinaigrette

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Ingredients

Vegetables & Aromatics
 1 tbsp olive oil or coconut oil
 1 medium yellow onion, chopped
 2 cloves garlic, minced
 1 tbsp fresh ginger, peeled and grated (or more to taste)
 1 ½ lbs carrots (about 6 large), peeled and sliced
 1 medium Yukon Gold potato, peeled and diced (optional, for creaminess)
Liquid Base
 4 cups vegetable broth (or chicken broth for non-veg)
 ½ cup coconut milk or heavy cream (optional, for richness)
 Salt and freshly ground black pepper, to taste
 Juice of ½ an orange or lemon (optional, adds brightness)
Garnishes
 Swirl of coconut milk, cream, or yogurt
 Toasted pumpkin seeds
 Fresh herbs: cilantro, parsley, or chives
 Chili oil or cracked pepper for heat
Carrot Ginger Soup
IngredientsDirections