Print

Carrot Ginger Soup Recipe

Carrot Ginger Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warming and flavorful soup made with sweet carrots, pungent ginger, and a hint of aromatic garlic, finished with creamy coconut milk if desired.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 lb carrots, peeled and sliced
  • 1 inch fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1/2 cup coconut milk (optional, for creaminess)
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and grated ginger, cook for another minute until fragrant.
  3. Stir in sliced carrots and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until carrots are very tender.
  4. Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious with hot liquids).
  5. Return the blended soup to the pot. Stir in coconut milk if desired. Season with salt and black pepper to taste.
  6. Heat gently for a few minutes until warmed through. Do not boil after adding coconut milk.
  7. Ladle into bowls and garnish with fresh cilantro or parsley before serving.

Notes

  • For a spicier soup, add more ginger.
  • If you don’t have vegetable broth, chicken broth can be used, but it will change the dietary suitability.
  • The coconut milk is optional but adds a lovely creaminess and richness.

Nutrition

Find it online: https://www.masterthecook.com/carrot-and-ginger-soup/