If you’re craving a soup that’s pure comfort in a bowl, this Carrot Ginger Soup is exactly what you need! Loaded with natural sweetness and a zesty punch from the ginger, it’s like a warm hug for your taste buds. Perfect for chilly evenings or whenever you need something cozy yet vibrant on your table.
Why You’ll Love This Recipe
- It’s super simple and ready in under 30 minutes—great for busy weeknights.
- Bursting with wholesome vegetables, making it both delicious and nutritious.
- Uses pantry staples, so no need for a supermarket scavenger hunt.
- Easily customizable! Make it vegan or try adding your favorite garnish for a personal twist.
Ingredients Breakdown
Essentials
- Carrots: The star of the show! Look for fresh, vibrant orange carrots, as they’ll give the soup its sweet and hearty flavor.
- Ginger: Adds a warming zing! If you love extra spice, feel free to add a little more.
- Onion: Yellow or white onions work best here for mild sweetness.
- Garlic: Because what’s a cozy soup without a hint of garlicky goodness?
- Vegetable Broth: Keeps it light and plant-based, but chicken broth works too if that’s what you have.
- Coconut Milk: Creates that luxurious creaminess. You can substitute with heavy cream or cashew cream if needed.
Pro Tips
- Don’t overdo the ginger—start with less and taste as you go. A little goes a long way!
- Low-sodium vegetable broth gives you better control over the seasoning.
Step-by-Step Instructions
- Prep Your Veggies: Peel and chop the carrots, dice the onion, and mince the garlic. Grate the ginger finely to ensure it blends well into the soup.
- Sauté First: In a large pot, heat a splash of olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger, and sauté for another minute to release their aromas.
- Add Carrots and Broth: Stir in the carrots and pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
- Blend Until Smooth: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a stand blender. Puree until silky smooth.
- Finish with Creaminess: Stir in the coconut milk. Heat through, but don’t let it come to a boil—just a gentle simmer to keep it creamy.
- Season and Serve: Taste your soup and adjust the salt and pepper as needed. Ladle into bowls and garnish with a swirl of coconut milk and fresh herbs like cilantro or parsley.
Chef’s Tips and Tricks
- If you don’t have fresh ginger, 1/2 teaspoon of ground ginger will work in a pinch.
- Make it heartier by adding a handful of cooked lentils or a scoop of quinoa to the finished soup.
- For a flavor boost, add a pinch of ground cumin or turmeric while sautéing the onions.
Recipe Variations and Serving Suggestions
- Spicy Kick: Sprinkle in a pinch of red pepper flakes or drizzle some chili oil on top.
- Make It Vegan: This recipe is naturally vegan if you stick with coconut milk, but always double-check any broth you use.
- Serving Ideas: Pair with crusty bread, a fresh green salad, or even a grilled cheese for a complete meal.
FAQs
- Can I freeze this soup? Yes! Store it in airtight containers or freezer-safe bags for up to 3 months. Let it thaw overnight in the fridge before reheating.
- How long will leftovers last? Keep them refrigerated in an airtight container for up to 4 days. Reheat gently on the stove.
- Can I make it nut-free? Of course! Swap coconut milk for a dairy-based alternative like heavy cream or a nut-free vegan creamer.
Printable Recipe
Carrot Ginger Soup
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk (plus extra for swirling, if desired)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until softened, about 5 minutes.
- Add garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in carrots and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until carrots are tender.
- Blend the soup until smooth, then stir in the coconut milk. Heat through without boiling.
- Season to taste with salt and pepper. Serve hot with garnishes of your choice.
This Carrot Ginger Soup is not only a treat for the palate but also for the soul. It’s the kind of recipe that makes you feel good inside and out. If you give this a try, I’d love to see how it turns out! Feel free to share your creations in the comments below or tag me on socials with #TheKitchensAid. Let’s savor this deliciousness together!
