Carrot Ginger Soup
I just love when the weather starts to get chilly in the fall! It’s the perfect time to make a warm and cozy Carrot Ginger Soup. This soup is so simple, but it tastes amazing. The sweet carrots and spicy ginger feel so good on a cool day.
You get this bright, sweet flavor from the carrots and a little zing from the ginger. Then, the coconut milk makes it all super creamy. It’s the perfect bowl of comfort!
Why You’ll Love Carrot Ginger Soup
This soup is seriously one of my favorites because it’s so comforting and a breeze to whip up. Here’s why I think you’ll love it too:
- Very….Simple: You only need a few main ingredients to make it.
- Richly Flavored: The sweet carrots and warm ginger taste SO good together.
- Wonderfully Creamy: Coconut milk makes it feel super smooth and fancy.
- Perfect for Leftovers: It tastes even better the next day!
- Versatile Serving: You can have it for lunch or as a starter for dinner.
- Dietary Friendly: It’s super easy to make this soup vegan and gluten-free.
Ingredients You’ll Need
You just need a few things to make this delicious soup. Check the recipe card at the bottom for the exact amounts you’ll need.
- Butter: I like to use butter to cook the onion. It adds a really nice, rich taste.
- Yellow Onion: This gives your soup a yummy, sweet start that goes with everything.
- Carrots: These are the star! They make the soup sweet and give it that beautiful orange color.
- Vegetable Broth: I use a low-salt broth so I can decide how salty the soup should be at the end.
- Fresh Ginger: This gives the soup a little bit of a warm, spicy kick. It’s so good!
- Coconut Milk: Use the full-fat kind from a can. It makes the soup extra creamy and YUM!
How to Make Carrot Ginger Soup
Making this soup is so simple. Just follow these easy steps and you’ll have a warm, yummy meal in no time.
Step 1: Sauté the Onion
First, melt 2 tablespoons of butter in your big pot over medium-high heat. Toss in 1 chopped large yellow onion and cook it for about 5 minutes until it’s nice and soft.
Step 2: Simmer the Vegetables
Now, add 2 pounds of sliced carrots, 4 cups of vegetable broth, and 2 tablespoons of fresh ginger. Turn the heat up until it boils, then lower it to a simmer. Pop a lid on and let it cook for about 20 minutes until your carrots are super tender.
Step 3: Blend the Soup
Time to make it smooth! You can use a immersion blender right in the pot. Or, you can carefully pour the soup into a regular blender.
Step 4: Add Creaminess and Season
Pour your smooth soup back into the pot. Stir in ½ cup of coconut milk. Add some salt and pepper until it tastes just right to you. Then serve it up warm!
Tips for the Best Carrot Ginger Soup
Want to make the best soup ever? Here are a few little tricks I’ve learned along the way.
- Use a Blender: For the smoothest soup, a regular blender is your best friend.
- Control the Salt: Use low-salt broth. That way, you get to decide how salty it is.
- Peel Ginger with a Spoon: A little secret: scraping ginger skin with a spoon is way easier than using a peeler.
- Cut Carrots Uniformly: Try to slice your carrots about the same size so they all cook at the same time.
- Don’t Boil the Coconut Milk: Add the coconut milk at the very end. If it boils, it can get a little funny.
Variations and Substitutions
This soup is great as is, but feel free to play around with it! Here are some fun ideas for you.
- Make it Vegan: This is super easy! Just use olive oil instead of butter.
- Alternative to Coconut Milk: If you don’t have coconut milk, you can use heavy cream instead.
- Add More Spices: A little pinch of nutmeg or turmeric would taste really nice in this, too.
- Herbaceous Notes: Sprinkle some fresh cilantro or parsley on top before you eat. It looks so pretty!
Make-Ahead and Storage Tips
This soup is perfect for making ahead! Just let it cool down all the way, then put it in a container in the fridge. It will stay good for 3 or 4 days. When you’re ready to eat it, just warm it up on the stove or in the microwave.
If you want to freeze it, I suggest freezing it before you add the coconut milk. It will last in the freezer for about 3 months.
Recipe FAQs
What to serve with Carrot Ginger Soup?
I love dipping crusty bread in it! A simple salad on the side is great too.
What kind of carrots should I use?
Any regular orange carrots you find at the store will be perfect for this.
How long does this soup last in the fridge?
It will stay fresh and tasty in the fridge for about 3 to 4 days.
Can I freeze carrot ginger soup?
Yes! For the best taste, freeze it before you stir in the coconut milk.
What makes this soup creamy?
Blending the cooked carrots and adding that yummy coconut milk makes it super creamy.
Is this recipe spicy?
The ginger gives it a nice, warm little kick, but it’s not super hot.
Can I use ginger powder instead of fresh ginger?
Fresh ginger is best, but you can use powder if that’s all you have.
Can I use a different type of onion?
A yellow onion is my favorite, but a sweet onion would also be delicious.
Carrot Ginger Soup
Ingredients
- 2 tablespoons butter or olive oil
- 1 large yellow onion, chopped
- 2 pounds carrots, peeled and sliced
- 4 cups low-sodium vegetable broth
- 2 tablespoons finely chopped, peeled fresh ginger
- ½ cup full-fat coconut milk
- salt and pepper to taste
Instructions
- Sauté Aromatics: Melt 2 tablespoons of butter in your Dutch oven over medium-high heat. Add 1 chopped large yellow onion and cook for 5 minutes until it's soft.
- Simmer Ingredients: Add in your 2 pounds of carrots, 4 cups of vegetable broth, and 2 tablespoons of fresh ginger. Bring it to a boil, then cover it and let it simmer for about 20 minutes.
- Blend Until Smooth: Now, carefully blend your soup until it's perfectly smooth. You can use a immersion blender or a regular one.
- Finish and Season: Pour the soup back into the pot and stir in ½ cup of coconut milk. Add salt and pepper until it tastes just right. Serve it up and ENJOY!!!
Notes
- Vegan Option: To make this soup vegan, just use olive oil instead of butter.
- Storage: You can keep any leftovers in the fridge for up to 4 days.
- Freezing Instructions: If you want to freeze it, do it before you add the coconut milk.
- Reheating: Just warm the soup up on the stove or in the microwave when you’re ready to eat.
- Creaminess: For the smoothest soup, I really think a regular blender works best.
