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    Carrot Ginger Soup

    September 26, 2024

    Healthy, easy and vegan, too, our carrot ginger soup recipe is everything we want a soothing, creamy fall soup to be.

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    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts
    Photography by Gayle McLeod

    Carrot ginger soup is simple and as delicious as can be. There’s something so cozy and soothing about fresh ginger’s sweetly spicy warmth and cheery, sweet carrots — they get along so well with ginger that you only need a few other ingredients to turn them into the best, cozy, creamy (vegan!) soup. Puréed carrots turn a little bit creamy all on their own, but we add coconut milk to our carrot soup recipe to make it even heartier and even creamier. For more vegetarian soups with ginger try: Golden Soup, Coconut Curry Lentil Soup or Spiced Vegetable Stew.

    carrots, onion, garlic, ginger, stock, spices, coconut milk, cilantro and macadamia nuts in prep bowls

    Carrot Soup Recipe Ingredients

    • Fresh ginger: We suggest grating the ginger in the recipe, but it’s also OK to just chop it since you’ll purée the soup at the end anyway.

    • Carrots: We call for a little over a pound of carrots, which should be about 5-7 carrots.

    • Stock: Using vegetable stock makes this carrot ginger soup recipe vegan! If you only have chicken stock, it’s fine to use that.

    • Warm spices: We love to accentuate the warmth of ginger by adding a dash of cinnamon

    • and nutmeg.

    • Coconut milk: Full-fat coconut milk makes this carrot soup creamy and a little more substantial (not to mention delicious!)

    • Onions & garlic: We never make soup without these two alliums.

    • Olive oil, salt & pepper: Always!

    onion and garlic being cooked in olive oil in a soup pot
    carrots, spices, and vegetable stock being added to a soup pot with cooked onion and garlic
    carrots, spices and onion cooking in vegetable stock in a soup pot
    carrot ginger soup being blended in a blender with coconut milk

    How to Make Creamy Carrot Ginger Soup

    1. Sauté the onions, ginger and garlic.

    2. Add the carrots, stock, cinnamon, nutmeg, and salt and bring the soup base to a simmer. When the carrots are tender…

    3. Pour in the coconut milk.

    4. Purée the soup until it’s totally smooth and creamy. An immersion blender is our favorite tool for making blended soups like this, but if you don’t have one, you can purée it in a countertop blender. Just be sure to let the soup cool a bit before moving it to the blender.

    5. Serve! We like to serve it in big generous bowls, with slabs of good bread on the side for sopping up all the soup that’s left in the bowl.

    carrot ginger soup in a blender blended until smooth
    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts

    How To Serve Carrot Ginger Soup + Tips

    • Dress it up! We like to garnish the carrot soup with cilantro and chopped, toasted macadamia nuts for extra oomph.

    • Serve this soup as-is for a simple, healthy lunch. Or, to make this carrot soup into a full, healthy meal, serve it with our Maple Roasted Squash Salad recipe, Kale Caesar, or a Perfect Roast Chicken.

    • Craving more soup ideas? We’ve rounded up our 30 Best Soup Recipes.

    • Leftover carrot ginger soup will keep in the fridge for 3-5 days, and makes a wonderful easy dinner — just reheat, and enjoy — or simple lunch.

    • Yes, you can freeze carrot ginger soup! It’ll keep in the freezer for up to three months. You may need to blend it again after thawing just because of the coconut milk, but otherwise it will be just as delicious.

    a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts

    More Simple, Cozy Soup Ideas For Fall

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    Carrot Ginger Soup

    September 26, 2024

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  30 min
    • Calories:  315
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    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • ½ medium yellow onion, diced
    • 2 garlic cloves, chopped
    • 3 tablespoons chopped fresh ginger
    • 1 ¾ pounds carrots, chopped
    • 4 cups vegetable stock
    • ½ teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • Freshly cracked black pepper, to taste
    • 1 cup full-fat coconut milk, plus more for garnish
    • Cilantro, for garnish (optional)
    • Toasted macadamia nuts, for garnish (optional)

    Method

    1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.

      onion and garlic being cooked in olive oil in a soup pot

    2. Add the carrots, stock, cinnamon, nutmeg, and salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.

      carrots, spices, and vegetable stock being added to a soup pot with cooked onion and garlic

    3. Add the coconut milk. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)

    4. Ladle the soup into bowls and season with pepper. Top with a drizzle of coconut milk, cilantro, and macadamia nuts if using.

      a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 315
    • Protein 3 g
    • Carbohydrates 31 g
    • Total Fat 22 g
    • Dietary Fiber 7 g
    • Cholesterol 0 mg
    • sodium 306 mg
    • Total Sugars 13 g

    Carrot Ginger Soup

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    • Jenn

      Such an excellent fall soup. Will definitely be making this again.

      Thanks Jenn, so glad you loved it!