Nourishing carrot ginger soup recipe

This carrot ginger soup recipe is simple yet delicious and nourishing. It is also vegan, low in fat, and packed with fiber to keep you full for longer. With only 9 simple ingredients you will have a warm bowl of soup in 30 minutes.

bowl of orange soup held between two hands

Carrot ginger soup

two bowls of orange carrot soup garnished with coriander

Reasons to Make the Carrot Ginger Soup

  1. It is delicious. Let’s start by just saying that this carrot soup is absolutely delicious. It is creamy and warm, slightly sweet from the carrots and tangy from the ginger and spices. It is a perfect combination of flavors.
  2. It is budget-friendly and easy to make. This comforting ginger carrot soup is inexpensive and easy to prepare. Carrots in Australia are just $2 per kilogram. So this soup costs $10 or less.
  3. Easy-to-make. This simple recipe is great for any beginner cook.

Carrot ginger soup recipe ingredients

This delicious soup requires only uncomplicated ingredients that are easily found at your local supermarket or maybe even in your fridge. Here is what you will need to prepare this delicious recipe.

  • Vegetables: carrots, ginger, onions, and garlic.
  • Spices: I used a blend of spices such as ground cumin, ground coriander and garam masala.
  • Coconut oil: We need oil to sauté onions, ginger, and garlic. You can substitute with extra virgin olive oil if you prefer, but I found that carrots work very well with coconut oil.
  • Broth or stock: I used vegetable broth to make this soup vegan, but you can use chicken broth or chicken stock instead.
ingredients needed to make ginger carrot soup recipe

Find the full ingredients list in the recipe card below.

How to make carrot ginger soup

This carrot ginger soup recipe is extremely easy to prepare.

  • Sauté the onions. In a heavy-bottomed saucepan heat some coconut oil over medium heat. Add onions with a pinch of salt and saute for about 10 minutes or until the onions are very soft and sweet. Make sure not to brown them.
  • Add the garlic and ginger. Once the onions have softened, add grated ginger and pressed garlic to the pot and sauté for another minute. 
  • Spices. Add the spice mix and sauté vegetables for another minute.
  • Cook the carrots. Add chopped carrots and vegetable stock to the saucepan and bring to a boil. Once the soup is boiling immediately turn down the heat and simmer for about 20 minutes until the carrots are really soft and easy to break with a fork.
  • Blend. Once the carrots are cooked add coconut milk and lime juice. Carefully transfer the soup into the food processor and blend it until the soup is nice and smooth. In a Thermomix it takes me 20 seconds on speed 9. An immersion blender works very well too. Whatever you are using, be careful, the soup is hot!
  • Season. Taste the soup and season with salt and pepper. Garnish with fresh coriander and chilies.
  • Enjoy!

How to store ginger carrot soup

I enjoy preparing this carrot and ginger soup in advance for the week ahead. Soups are so effortless to make and store.

Refrigerate. To have it throughout the week, simply store the soup in an airtight container in the fridge for 4 to 5 days.

Freeze it. Alternatively, you can freeze any leftovers by pouring them into freezer-safe containers where they can last for up to 3 months.

When you are ready to eat, you can reheat the soup on the stovetop or in the microwave.

What to serve with carrot ginger soup

This soup is great with so many recipes. Try it with baked sweet potato slices, quick chicken thigh tray bake, or serve it with pasta melanzane.

More easy soup recipes

Maximize the potential of your vegetables by converting them into delicious soups! Don’t forget to explore my selection of comforting soup recipes for more inspiration.

bowl of orange soup held between two hands

Nourishing carrot ginger soup recipe

Elena Elliott
This ginger and carrot soup recipe is so simple and yet delicious and nourishing. It is also vegan, low in fat, and packed with fiber to keep you full for longer.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine asian
Servings 4 people

Ingredients
  

  • 1/2 kg of carrots apr. 1 pound, cut onto 1 cm pieces
  • 1 medium onion finely diced
  • 2 tbsp of finely chopped or grated ginger
  • 2 garlic cloves thinly sliced
  • 2 tbsp of coconut oil you can olive oil if you prefer
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 3 cups of vegetable stock chicken stock will work too
  • 200 ml of good quality organic coconut milk do not use cream
  • 1 lime juiced
  • salt
  • Fresh coriander and red chilies to serve

Instructions
 

  • Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add onions with a pinch of salt and saute for about 10 minutes or until the onions are very soft and sweet. Make sure not to brown them.
  • Add the garlic and ginger to the pot and saute for another minute. 
  • Add spices and saute for another minute.
  • Add carrots and vegetable stock and bring to the boil. Once the soup is boiling immediately turn down the heat and simmer for about 20 minutes until carrots are really soft and easy to break with a fork.
  • Once carrots are cooked add coconut milk and lime juice and carefully transfer the soup into the food processor and blend it until the soup is nice and smooth. In a Thermomix it takes me 20 seconds on speed 9.
  • Season with salt and pepper and garnish with fresh coriander and chillies. Enjoy!

Notes

This recipe is adapted from Gwyneth Paltrow book It’s All Easy
Keyword carrot ginger soup
Tried this recipe?Let us know how it was!

Similar Posts

One Comment

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating