Creamy carrot and ginger soup made with coconut milk for a rich, velvety finish. A cozy vegetarian, gluten-free bowl packed with warming flavor. Perfect for easy weeknight dinners.
The holidays are soon approaching, but the cold weather is already here. Soup season it is! It took some time in my cooking journey to get excited to try new soup recipes, but now I really look forward to it! I was particularly motivated to get into the soup game when I had my two wisdom teeth removal surgeries. For my first surgery with the first two teeth removed, I opted for purchasing prepared soups from the grocery stores. Ugh, what a mistake! While I had some variety in my soups, one of them was a carrot and ginger soup, and it was a HUGE letdown! Pretty much all the soups I had from the grocery store were pretty bad, and unfortunately some were inedible. Trust me, I really do hate wasting food, and it was even more painful that these soups were about $10 CAD or more per jar, but I really could not stomach them.
Now, I learned my lesson the second time around when I got the surgery with the remaining two teeth. I made all my own soups and foods at home! It was well worth it since I know how I can make food delicious, and it was great to save the money! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, being realistic with your goals is essential so that you don’t feel discouraged when times are busy. Of course after a major surgery I couldn’t cook so much (well, not at all immediately after the surgery!), so expectations needed to be managed. What I did instead was prep some soft foods that I could eat before my surgery happened, and when I felt better, I cooked some pretty easy things that would fit my needs. This was really my time to explore some tasty soups! I actually didn’t get around to making the carrot and ginger soup during this time, but it was on my mind to redeem that horrible store-bought one and make my own.
With holiday time now, it’s the perfect occasion to make this carrot and ginger soup recipe, and I’m definitely going to be making this over again since it’s so quick, easy, and requires minimal dishes! If you’ve been looking for the perfect aromatic and healthy soup to make this winter, then check this carrot and ginger soup off of your bucket list as part of your Live to Cookone-month challenge! Get started on your cooking journey for free by signing up for my free email newsletter, plus all of my new recipes will be sent straight to your inbox!
To follow along all the steps to make your new favorite winter soup, be sure to check out the video! I would really appreciate it if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button so you’re notified when all of my latest video recipes are live! Let’s get cooking!
Why You’ll Love This Carrot and Ginger Soup Recipe!
For the cold weather approaching, this soup is definitely a nutritional powerhouse! Let’s begin by discussing the carrots. I find carrots are definitely an underrated vegetable. They’re low in calories and rich in fibre. One of the major nutrients found in carrots is beta-carotene, which your body converts into vitamin A - a key vitamin that promotes vision health in addition to promoting growth, development and immune function. Also present in carrots are biotin, vitamin K1, potassium, and vitamin B6. Carotenoids can assist in reduced risk of cancer, lower blood cholesterol, and weight loss. For more information on the health benefits, check out this article.
As you may have seen from my Indian recipes, ginger is a major ingredient that I incorporate often! Ginger has a variety of health benefits. The main bioactive compound in ginger is gingerol, which is largely responsible for ginger’s many health benefits. Gingerol has anti-inflammatory and antioxidant properties, which can support digestive help, assist in lowering blood sugar, and can lower cholesterol levels and mitigate cancer risk. Learn more about the health benefits of ginger by reading this article.
Dietary Considerations for This Carrot and Ginger Soup Recipe
Can I Make This Carrot and Ginger Soup Recipe Vegan?▼
It’s super easy to make this Carrot and Ginger Soup recipe vegan! The simple swap to make this soup completely vegan is to omit the butter and just use olive oil. I chose to use butter and olive oil because I love this combination, but if you need to make this soup vegan, then it’s no effort at all! If you really want to, you could also replace the butter with a vegan-style butter.
Do You Have to Peel the Carrots For this Soup?▼
You don’t actually have to peel the carrots for this soup. If they’re fresh and organic, a good scrub is usually enough since the skins are thin and full of nutrients. That said, if your carrots are older, waxed, or have a tougher skin, peeling them will give the soup a smoother texture and a sweeter, cleaner flavor. For the creamiest results, I usually peel mine, but it’s really up to you!
What Blender Should I use for this Carrot and Ginger Soup Recipe?▼
To keep the recipe one-pot, I’m using an immersion blender, and I’m blending everything up directly in the pot I’ve cooked the soup in. However, if you don’t have one, then don’t worry about it! You can transfer the mixture into a Vitamix blender and process it that way, then return it back into the pot to finish cooking. Of course this will result in more dishes, but the results will be the same!
Tools Needed to Make This Wholesome Carrot and Ginger Soup Recipe
Ingredients for This Easy Carrot and Ginger Soup Recipe
Scroll to bottom of this post or by pressing the “Jump to Recipe” button for the FULL PRINTABLE recipe card, where you can see all ingredients and their quantities and save the recipe for later. The recipe card will also allow you to scale the recipe based on how many carrots you’re working with so you have the perfect soup.
Carrots: I used jumbo carrots here, which I’ve peeled and chopped into large chunks.
Ginger: Peeled and chopped fresh ginger.
Olive oil: To saute the carrots and other elements.
Butter: Combined with the olive oil to saute everything.
Spices: Chili flakes for some heat and a bay leaf to release an incredible aroma.
Onions: Roughly diced yellow onions to add sweetness.
Garlic cloves: Roughly chopped garlic cloves.
Better than Bouillon Vegetable: The Better than Bouillon pastes have become my go-to choice to add flavor instead of the carton broths. I just find the flavors much more potent, and you don’t have to worry about the broth spoiling in your fridge once you’ve opened the carton. I’m sure the price is much more economical, too! If you don’t have this, then you can definitely substitute with some regular vegetable broth. However, I really strongly recommend you pick this up! All you need to do is mix a bit of this paste with water.
Coconut milk: We’ll add coconut milk after we’ve blended the mixture to finish the dish, and add a bit extra when serving for garnish.
Saltandpepper: Key seasoning to be added to taste! We’ll also be adding extra freshly cracked ground pepper for garnish.
Chives: Freshly chopped chives for garnish that will add a wonderful pop of color!
How to Make Healthy Carrot and Ginger Soup with Coconut Milk
Heat the butter and olive oil in a large pot over medium heat.
Add the onions, ginger, garlic, and bay leaf, and stir to coat them in the oil.
Add the red chili flakes and salt, and cook until the onions soften and turn lightly golden and fragrant.
Add the carrots and another generous pinch of salt, then stir to coat. Cook for 5–6 minutes.
Add the black pepper and Better Than Bouillon, mixing well with the vegetables.
Cook for 1–2 minutes, then add the water and stir until everything is fully combined.
Bring the soup to a boil, then reduce to a simmer, cover, and cook until the carrots are completely tender, about 20–25 minutes.
Remove the bay leaf and blend the soup until perfectly smooth.
Adjust the thickness with a little water if needed, stir in the coconut milk, and season to taste.
Garnish with a swirl of coconut milk, chopped chives, and serve hot.
Tips for the Best Ginger and Carrot Soup Recipe
If you can find fresh, sweet carrots, they will make the soup naturally creamy and add a bright, earthy sweetness.
Fresh ginger works best in this soup, giving a warm, slightly spicy note; you can adjust the amount depending on how much zing you want.
Adding extra ginger for a sharper flavor works well for my tastes, since the coconut milk added at the end balances the flavors perfectly. Experiment with less ginger if you prefer a milder taste.
Butter can be added after blending to make the soup richer and silkier, giving it a glossy finish.
Instead of coconut milk for garnish, you can swirl in a little plain yogurt or drizzle a bit of olive oil for extra flavor and creaminess.
Can I Make This Recipe for Carrot and Ginger Soup in Advance?▼
You bet, and with that I strongly encourage you to make a large batch of this soup to freeze for later, so you can enjoy it throughout the winter and save some time cooking!
All you need to do is transfer the soup into an airtight container and place in the fridge. Ensure that you store uncovered if the soup is still hot. I recommend keeping your carrot soup in the fridge for no longer than 3-4 days. If you can’t eat your soup within this time, no worries because it is freezer-friendly!
Allow the soup to cool down to room temperature before freezing to help prevent excess frost and ice from developing once the soup is frozen. I also suggest that you divide the soup into portions that you plan to consume once defrosted. Afterward, go ahead and label and date the container and freeze in a freezer safe container. The soup will last about 3 months in the freezer. Longer than 3 months, the quality of the texture, flavour and nutrients will start to eventually degrade, and the risk of freezer burn will increase.
How to Reheat Ginger and Carrot Soup▼
Of course the quickest way to reheat your soup would be to serve in a microwave-safe bowl and to pop it in the microwave for about 1 to 2 minutes, stirring occasionally to ensure it is evenly warmed through. On the other hand, if you have the time and want more gentle heating, then I suggest transferring the contents to a saucepan and allow it to simmer on medium-low heat.
No matter which reheating method you choose, I suggest that you keep an eye out on the thickness of your soup. Storing the soup in the fridge may cause it to become thicker over time. Furthermore, evaporation from reheating can also be a factor resulting in your soup getting thicker. If required, add more vegetable broth or water to make the gravy thinner.
What to Serve with This Carrot Soup with Coconut Milk and Ginger?
This soup sure will feel very wholesome on its own, but if you’re looking for some sides and or mains to pair with this soup for a holiday meal, then I’ve got you covered! Here are just a handful of ideas for some inspiration:
Bread: I recommend crusty breads like Belgian bread, Ciabatta, or a baguette, but some Soft and Fluffy Dinner Rolls would also be amazing.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Carrot and Ginger Soup Recipe with Coconut Milk
Creamy carrot and ginger soup made with coconut milk for a rich, velvety finish. A cozy vegetarian, gluten-free bowl packed with warming flavor. Perfect for easy weeknight dinners.
(120 ml) coconut milk(plus extra for garnish)Shop →
chives(finely chopped, for garnish)
Instructions
1
Heat the butter and olive oil in a large pot over medium heat.
Heat the butter and olive oil in a large pot over medium heat.
2
Add the onions, ginger, garlic, and bay leaf, and stir to coat them in the oil. Add the red chili flakes and salt, and cook until the onions soften and turn lightly golden and fragrant.
Add the onions, ginger, garlic, and bay leaf, and stir to coat them in the oil. Add the red chili flakes and salt, and cook until the onions soften and turn lightly golden and fragrant.
3
Add the carrots and another generous pinch of salt, then stir to coat. Cook for 5–6 minutes.
Add the carrots and another generous pinch of salt, then stir to coat. Cook for 5–6 minutes.
4
Add the black pepper and Better Than Bouillon, mixing well with the vegetables. Cook for 1–2 minutes, then add the water and stir until everything is fully combined.
Add the black pepper and Better Than Bouillon, mixing well with the vegetables. Cook for 1–2 minutes, then add the water and stir until everything is fully combined.
5
Bring the soup to a boil, then reduce to a simmer, cover, and cook until the carrots are completely tender, about 20–25 minutes.
Bring the soup to a boil, then reduce to a simmer, cover, and cook until the carrots are completely tender, about 20–25 minutes.
6
Remove the bay leaf and blend the soup until perfectly smooth.
Remove the bay leaf and blend the soup until perfectly smooth.
7
Adjust the thickness with a little water if needed, stir in the coconut milk, and season to taste.
Adjust the thickness with a little water if needed, stir in the coconut milk, and season to taste.
8
Garnish with a swirl of coconut milk, chopped chives, and serve hot.
Garnish with a swirl of coconut milk, chopped chives, and serve hot.
Notes
•You can substitute the water+bouillon paste with equal volume of vegetable broth
Nutrition per serving
113
Calories
2g
Protein
14g
Carbs
6g
Fat
4g
Fiber
6g
Sugar
498mg
Sodium
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