Save This Carrot Ginger Soup is a vibrant and velvety dish that perfectly balances the natural sweetness of carrots with the gentle heat of fresh ginger. It’s a comforting choice that works equally well as a light lunch or an elegant starter for your next dinner party.
Save With its smooth texture and warming aromatics, this soup is as nourishing as it is delicious. The optional addition of coconut milk provides a lovely creaminess that complements the earthy carrots and aromatic ginger perfectly.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 700 g (1.5 lbs) carrots, peeled and sliced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 liter (4 cups) vegetable broth (gluten-free if needed)
- 250 ml (1 cup) coconut milk (optional for creaminess)
- 1 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- Juice of 1/2 lemon
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
- Step 2
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Step 3
- Add the carrots and cook for another 2 minutes, stirring occasionally.
- Step 4
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until carrots are very tender.
- Step 5
- Remove from heat. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
- Step 6
- Stir in coconut milk (if using), lemon juice, salt, and pepper. Warm gently for 2–3 minutes, adjusting seasoning as needed.
- Step 7
- Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
Zusatztipps für die Zubereitung
Ensure the carrots are cut into uniform slices so they cook evenly and become very tender before blending. For the smoothest possible texture, use a high-powered immersion blender directly in the pot, or carefully transfer to a countertop blender in small batches.
Varianten und Anpassungen
For extra depth of flavor, stir in a pinch of ground cumin or coriander alongside the fresh ginger. If you prefer a lighter version, you can omit the coconut milk entirely, or swap it for heavy cream for an even richer finish.
Serviervorschläge
Garnish each bowl with fresh cilantro, parsley, or toasted pumpkin seeds for added crunch and color. This soup pairs beautifully with a side of warm, crusty bread to soak up every last drop.
Save Ladle this bright orange soup into bowls and enjoy a meal that is as nutritious as it is delicious, providing warmth and comfort in every spoonful.
Kitchen Help
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting overnight. Store in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for convenience, or transfer to a countertop blender in batches. Blend for 2-3 minutes until completely silky. For extra refinement, pass through a fine-mesh sieve.
- → What can I substitute for coconut milk?
Heavy cream works beautifully for dairy eaters. For a lighter version, simply omit the coconut milk entirely—the soup remains velvety thanks to the carrot base. Cashew cream also adds lovely richness.
- → Is this soup freezer-friendly?
Yes. Cool completely before transferring to freezer-safe containers. Leave some headspace as liquids expand when frozen. Thaw overnight in the refrigerator and reheat gently. Best enjoyed within 3 months.
- → What spices pair well with this base?
Ground cumin, coriander, or turmeric add earthy depth. A pinch of cayenne amplifies the ginger's heat. Fresh herbs like cilantro or parsley make bright garnishes, while toasted pumpkin seeds add crunch.
- → Can I use baby carrots instead of regular ones?
Baby carrots work perfectly and save prep time. They tend to be sweeter, so you may want slightly less ginger. The cooking time remains the same—just ensure they're fork-tender before blending.