Creamy Carrot Ginger Soup That Warms You Up

Bright, Cozy & Nourishing

This Carrot Ginger Soup is the perfect blend of sweet and zesty, with carrots bringing natural sweetness and ginger adding a warm kick. 🥣🥕 It’s light yet satisfying, making it a healthy choice for weeknight dinners, cozy lunches, or even as a dinner party starter.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lb carrots, peeled & chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• ½ cup coconut milk or cream
• Salt & pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat oil in a pot, sauté onion & garlic until soft.
2. Add carrots & ginger, cook 5 minutes.
3. Pour in broth, simmer until carrots are tender (20 minutes).
4. Blend until smooth. Stir in coconut milk.
5. Garnish with cilantro & serve.

Serving Suggestions

• Serve with crusty bread or naan.
• Top with pumpkin seeds for crunch.
• Pair with a green salad for a light meal.

Storage

• Fridge: 4 days
• Freezer: 2 months
• Reheat gently with a splash of broth.

Jano Ferrel

Carrot Ginger Soup

This Carrot Ginger Soup is the perfect blend of sweet and zesty, with carrots bringing natural sweetness and ginger adding a warm kick. It’s light yet satisfying, making it a healthy choice for weeknight dinners, cozy lunches, or even as a dinner party starter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: dinner, Lunch, Soup

Cuisine: Gluten-Free, Vegan, Vegetarian

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lb carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk or cream
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Equipment

• large pot
• Blender or immersion blender
• cutting board and knife
• measuring cups and spoons
• Soup bowls

Method

 

1. Heat oil in a pot, sauté onion and garlic until soft.
2. Add carrots and ginger, cook for 5 minutes.
3. Pour in vegetable broth and simmer until carrots are tender (about 20 minutes).
4. Blend soup until smooth, then stir in coconut milk.
5. Garnish with cilantro and serve warm.

Nutrition

Calories: 160kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 550mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 16000IUVitamin C: 8mgCalcium: 50mgIron: 1.2mg

Notes

Serve with crusty bread or naan for a complete meal.

Top with pumpkin seeds for added crunch.

A dash of curry powder adds depth and warmth.

Store in the fridge up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth.

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Conclusion

This Carrot Ginger Soup is vibrant, cozy, and nourishing. With just a handful of ingredients, you’ll have a soup that’s as beautiful as it is delicious. One spoonful and you’ll see why it’s a cold-weather favorite. 🥕✨