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Creamy Carrot Ginger Soup
DifficultyBeginner
A velvety and flavorful Creamy Carrot Ginger Soup made with fresh carrots, zesty ginger, and rich coconut milk. Perfect for cozy evenings or a light lunch. Dairy-free, gluten-free, and delicious!
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
1tbspolive oil
1medium yellow onion, chopped
2clovesgarlic, minced
1tbspfresh ginger, grated
1 ½lbscarrots, peeled and chopped
4cupsvegetable broth
1cancoconut milk (full-fat)
1tspground cumin (optional)
Salt and pepper to taste
Fresh lime juice (optional)
Fresh herbs or pumpkin seeds for garnish (optional)
Sauté Aromatics
1
In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
Add Garlic and Ginger
2
Stir in garlic and ginger. Sauté for 1-2 minutes until fragrant.
Cook Carrots
3
Add chopped carrots and sauté for another 5 minutes.
Simmer
4
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
Blend
5
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Add Coconut Milk
6
Stir in coconut milk. Season with salt, pepper, and cumin if using. Heat gently for 5 more minutes. Add a splash of lime juice for brightness, if desired.
Serve
7
Ladle into bowls and garnish with fresh herbs (like cilantro or parsley), pumpkin seeds, or a swirl of coconut cream.
Pairing Suggestions
8
Crusty sourdough bread or garlic toast
Light salad with citrus vinaigrette
A glass of chilled white wine (Sauvignon Blanc or Riesling)
Fresh herbs or pumpkin seeds for garnish (optional)
Directions
Sauté Aromatics
1
In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
Add Garlic and Ginger
2
Stir in garlic and ginger. Sauté for 1-2 minutes until fragrant.
Cook Carrots
3
Add chopped carrots and sauté for another 5 minutes.
Simmer
4
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
Blend
5
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Add Coconut Milk
6
Stir in coconut milk. Season with salt, pepper, and cumin if using. Heat gently for 5 more minutes. Add a splash of lime juice for brightness, if desired.
Serve
7
Ladle into bowls and garnish with fresh herbs (like cilantro or parsley), pumpkin seeds, or a swirl of coconut cream.
Pairing Suggestions
8
Crusty sourdough bread or garlic toast
Light salad with citrus vinaigrette
A glass of chilled white wine (Sauvignon Blanc or Riesling)
