Wow is what you’ll say about the velvety flavor of this soup that tastes like sunshine: our favorite carrot ginger soup! It’s great for using up a big bag of carrots, or when you’re in the midst of a gray season craving sun. Alex and I are usually of the opinion that pureed soups aren’t worth the work since they’re not filling enough to be a meal. But this one is absolutely worth it for the warm and comforting flavor. The natural sweetness of the carrots shines through, paired with the bright zing of fresh ginger and rich fruitiness of coconut milk. It’s a light and refreshing soup that we love a first course, or for lunch with grilled cheese. Jump to the recipe—now.
The ingredients you need for carrot ginger soup
Carrot ginger soup is a simple pureed soup made with carrots, onion and ginger. For maximum creaminess, this one’s got coconut milk for a velvety texture. It also adds a subtle fruitiness that compliments the carrot perfectly. You could substitute heavy cream for a richer soup, but we adore the flavor that coconut brings. Here’s what you’ll need for this soup:
Yellow onion Carrots Ginger root Olive oil Vegetable broth Garlic powder Cinnamon Salt Coconut milk
Most of the effort involved in this soup? Peeling and chopping the carrots! It takes a while to prep, but once you take the first bite: we promise you it will be worth it.
A quick way to peel ginger
Here’s a quick tip on how to peel ginger for this carrot ginger soup. Instead of using a vegetable peeler, here’s a trick: use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.
Blending it up: a few tips!
Chop those veggies, sauté them up, and boil until the carrots are tender (head to the recipe below for exact details). The only fussy part of this carrot ginger soup is blending it! Here are some notes on blending:
While immersion blenders are handy, we like to use a standard blender here. With a stick blender, somehow we always end up with un-blended chunks and a mess all over our kitchen. It’s worth using a blender for this one! Carefully transfer the hot soup using a ladle. Don’t pour it all into the blender, or you’ll get lots of hot splatters! A ladle is the way to go.
What to serve with carrot ginger soup
This carrot ginger soup is not a meal: just like most pureed soups. They’re meant as a first course, or a side dish that compliments another. For that reason, we usually avoid purees because we prefer spending cooking time on a main dish. But this carrot ginger soup is so tasty, it’s absolutely worth the prep time! Here are a few ways to accessorize it and make it into a meal:
Grilled cheese like Grilled Cheese in the Oven or Gourmet Grilled Cheese. Sandwiches like Pear & Cheese Sandwich or Smoked Salmon Toast. Hearty salads like Butternut Squash Salad (with chicken or other protein), Sweet Potato Salad or Perfect Spinach Salad. As a starter for a main dish like Lemon Garlic Salmon, Easy Salmon Cakes, Pecan Crusted Salmon, Easy Baked Shrimp, Mushroom Pasta with Parmesan or Stuffed Portobello Mushrooms.
More carrot recipes we love
Got more carrots? Here are a few more carrot recipes to use them:
Go for straight up Simple Carrot Soup Try Carrot Cake Pancakes, Carrot Cake Muffins or Carrot Cake Cookies Mix up Fresh Carrot Salad Try Honey Glazed Carrots, Roasted Carrots or Perfect Sauteed Carrots Boil up a pot of Perfect Boiled Carrots or bake delicious Carrot Fries Make Carrot Juice or a Carrot Smoothie
This carrot ginger soup recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free 4.7 from 11 reviews
