This Carrot Ginger Soup is a warm and cozy dish that’s perfect for any day. With sweet carrots and a zing from fresh ginger, it’s both tasty and healthy!
You’ll love how easy it is to make. Just blend everything together for a smooth, creamy delight. Serve it with some bread, and you’re all set for a lovely meal!
Key Ingredients & Substitutions
Carrots: Carrots are the star of this soup. Their natural sweetness balances well with the ginger. If you’re short on carrots, parsnips or sweet potatoes can work as alternatives for a different flavor.
Ginger: Fresh ginger adds a zesty kick. You can substitute ground ginger in a pinch, but use less (start with 1 teaspoon) since it’s more concentrated. I prefer fresh for its vibrant taste!
Coconut Milk: This gives the soup a creamy texture. If you’re looking for a lighter option, use almond milk or oat milk. Just keep in mind that the flavors will be slightly different.
Vegetable Broth: It’s the base of the soup. You can also use chicken broth if you’re not keeping it vegetarian. For a homemade touch, make your own broth with vegetable scraps.
How Do You Achieve the Perfect Creamy Texture?
The key to a smooth and creamy texture is how you blend the soup. Using an immersion blender is the easiest method since you can blend directly in the pot. If using a stand blender, allow the soup to cool slightly before pureeing to avoid splatters.
- Once the carrots are tender, blend to your desired smoothness.
- If you like a chunkier soup, blend only half and mix it back in for texture.
Also, stirring in the coconut milk off the heat will help keep it creamy without curdling. Enjoy making your soup!
Carrot Ginger Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pound carrots, peeled and sliced
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Pumpkin seeds or toasted nuts, for garnish
- Optional: chopped green onions for garnish
How Much Time Will You Need?
This lovely Carrot Ginger Soup will take about 10 minutes to prep and around 25 minutes to cook, making it ready to serve in just about 35 minutes. Perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion and cook it until it’s softened and translucent, which should take about 5 minutes. This helps build a flavorful base for your soup!
2. Add the Veggies and Spices:
Next, add in the sliced carrots, grated ginger, and minced garlic. Stir everything together, allowing the flavors to meld, and cook for another 3-4 minutes until you can smell their enticing aroma. It’s already starting to smell delicious!
3. Simmer Until Tender:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer until the carrots are nice and tender, which should take about 20 minutes.
4. Blend the Soup:
Once the carrots are tender, it’s time to blend! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until creamy. Just be careful—it’s hot!
5. Stir in Coconut Milk:
Now, stir in the coconut milk to add creaminess and a lovely flavor. Heat the soup through while seasoning with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to make it just right for your palate!
6. Serve and Garnish:
It’s time to serve! Ladle the hot carrot ginger soup into bowls, and don’t forget to drizzle a little extra coconut milk on top. Garnish with fresh cilantro leaves, pumpkin seeds, and if you like, sprinkle some chopped green onions for added flavor. You can also add a pinch of black pepper or some spice flakes for an extra kick if you’d like!
7. Enjoy!
Savor your vibrant and flavorful Carrot Ginger Soup! Perfect on its own or paired with some warm crusty bread.
Can I Use Different Types of Broth?
Absolutely! While vegetable broth is great for a vegetarian option, you can also use chicken broth if you prefer. It’ll add a different flavor to the soup.
What Can I Substitute for Coconut Milk?
If you’re looking for a lighter version, almond milk or oat milk can be used instead of coconut milk. Just keep in mind that it will change the flavor slightly, and you might want to add a touch more seasoning.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating.
