Looking for a warm, velvety soup that’s packed with nutrition and bursting with flavor? This creamy carrot ginger soup recipe is exactly what you need. Made with tender carrots, fresh ginger, coconut milk, and a perfect blend of spices, this soup is a delicious way to enjoy a healthy, gluten-free, and freezer-friendly meal. Whether you’re looking for a light lunch, a starter for dinner, or a cozy comfort dish, this carrot ginger soup is a guaranteed crowd-pleaser.
Why I Love This Recipe
Carrot ginger soup is a personal favorite of mine because it’s simple to make yet delivers an elevated flavor profile. The combination of sweet roasted carrots, zesty ginger, and creamy coconut milk creates a soup that is both comforting and vibrant. Plus, the subtle warmth of cinnamon, turmeric, and smoked paprika makes it ideal for chilly evenings.
This recipe is also incredibly versatile. It’s naturally gluten-free, can easily be made vegan by using vegetable broth, and is packed with nutrients. Not to mention, it freezes well, making it perfect for meal prep!
Ingredients for Carrot Ginger Soup
Here’s what you’ll need to make this delicious soup:
- Carrots (2 lbs): Sweet and earthy, carrots are the star of this dish. Look for fresh, firm carrots for the best flavor.
- Olive Oil (1 tbsp): Helps caramelize the onions and garlic for a richer flavor.
- Onion (1 large): Adds a savory base to the soup. Yellow or white onions work best.
- Fresh Ginger (1 tbsp): Provides a zesty, warming kick. Feel free to adjust the amount to your taste.
- Garlic Cloves (4): Adds depth and aroma to the soup.
- Coconut Milk (14 oz can): Creates a creamy texture and balances the spices with its natural sweetness.
- Spices:
- Cinnamon (¼ tsp): Adds a warm, cozy note.
- Turmeric (¼ tsp): Brings anti-inflammatory benefits and a beautiful golden hue.
- Cumin (½ tsp): Adds earthiness and depth.
- Smoked Paprika (¼ tsp): A hint of smokiness complements the sweetness of the carrots.
- Red Pepper Flakes (¼ tsp): For a gentle heat (optional).
- Chicken or Vegetable Broth (3 cups): Adds a savory base. Use vegetable broth for a vegan option.
- Salt and Black Pepper: To season and enhance flavors.
Substitutions and Variations
- Dairy-Free Alternative: Coconut milk keeps this soup dairy-free, but you can use oat milk or cashew cream for a similar creamy consistency.
- Make it Spicy: Increase the red pepper flakes or add a pinch of cayenne for extra heat.
- Add Butternut Squash: Swap out half the carrots for roasted butternut squash for a slightly sweeter soup.
- Garnish Options: Top with crispy shallots, fresh herbs, a swirl of yogurt, or croutons for added texture and flavor.
Directions
- Prep the Ingredients:
- Peel and chop the carrots into chunks.
- Mince the garlic and ginger, and dice the onion.
- Cook the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent (about 5 minutes).
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices and Carrots:
- Sprinkle in the cinnamon, turmeric, cumin, smoked paprika, and red pepper flakes. Stir to coat the onions.
- Add the chopped carrots and stir to combine.
- Simmer the Soup:
- Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.
- Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully.
- Add the Coconut Milk:
- Stir in the coconut milk, salt, and pepper. Let the soup simmer for an additional 5 minutes to combine the flavors.
- Serve:
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh herbs, or a sprinkle of smoked paprika.
Expert Tips for Making Carrot Ginger Soup
Adjust the Ginger: Start with 1 tbsp of ginger and add more if you prefer a stronger flavor. Fresh ginger is key for a vibrant taste.
Use Roasted Carrots: For extra depth, roast the carrots at 400°F for 25-30 minutes before adding them to the soup.
Immersion Blender Hack: If you don’t have an immersion blender, cool the soup slightly before blending in a standard blender. Work in batches to avoid spills.
How to Store and Make Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: This soup freezes beautifully. Pour cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl.
FAQ
Other Soup Recipes You’ll Love
- Butternut Squash and Pear Soup
- Kale and Parmesan Soup
- Carrot, Apple and Celery Soup with Ginger
- Easy White Bean Soup
- Dairy Free Butternut Squash Soup (with Coconut Milk)
- Creamy Asparagus, Potato and Pear Soup
- Creamy White Bean and Parmesan Soup
Final Thoughts
Carrot ginger soup is a comforting and nutritious recipe that’s as easy to make as it is delicious. With its vibrant flavor, creamy texture, and simple ingredients, it’s a perfect go-to meal for any time of the year. Whether you’re looking for a gluten-free, vegan-friendly option or a quick freezer-friendly dish, this soup has you covered.
So grab your carrots, your favorite spices, and a pot, and let’s get cooking! Don’t forget to garnish with your favorite toppings and serve alongside crusty bread for a truly satisfying meal. Happy cooking!
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For more easy, everyday recipes that make life simpler and more delicious, explore my website at MayEightyFive.com. Follow me on Instagram for more food inspiration and tips, and join the conversation on Facebook where I share recipes daily!
Spiced Carrot Ginger Soup
Creamy carrot ginger soup with coconut milk, fresh ginger, and warm spices. A healthy, gluten-free recipe that's easy, flavorful, and perfect for any season!
Ingredients
- 2 lbs carrots, peeled and chopped
- 1 tbsp olive oil
- 1 large onion, diced
- 1 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- Pinch of salt and black pepper, to taste
- ¼ tsp red pepper flakes (optional, for heat)
- 1 (14 oz) can coconut milk
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 3 cups chicken or vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the carrots, salt, black pepper, red pepper flakes, cinnamon, turmeric, cumin, and smoked paprika. Cook for 2-3 minutes to toast the spices and coat the carrots evenly.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.
- Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
- Stir in the coconut milk, reserving a splash for garnish if desired. Reheat gently over low heat, adjusting the seasoning with more salt or pepper as needed.
- Ladle the soup into bowls. Garnish with a swirl of coconut milk, a sprinkle of red pepper flakes, and freshly chopped herbs if desired. Serve warm with crusty bread or a light side salad.
Notes
Enjoy this rich and creamy carrot ginger soup, packed with nutrients and bold flavors! Perfect for cozy dinners or meal prep.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
