Carrot Ginger Soup (Printable)

Silky smooth soup combining naturally sweet carrots with warming fresh ginger, finished with creamy coconut milk.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1.5 pounds carrots, peeled and sliced

→ Aromatics

05 - 2 tablespoons fresh ginger, peeled and finely grated

→ Liquids

06 - 4 cups vegetable broth, gluten-free
07 - 1 cup coconut milk, optional

→ Seasoning

08 - 1 teaspoon sea salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add sliced carrots and cook for 2 minutes, stirring occasionally to coat with oil.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until carrots are very tender.
05 - Remove from heat and use an immersion blender to purée soup until smooth. Alternatively, transfer in batches to a countertop blender.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2 to 3 minutes while adjusting seasoning to taste.
07 - Ladle into bowls and serve hot, optionally garnished with coconut milk drizzle or fresh herbs.

# Expert Tips:

01 -
  • The natural sweetness of the carrots balances perfectly with ginger's warmth, creating a soup that somehow manages to be both comforting and refreshing.
  • You can make a big batch on Sunday and have nourishing lunches ready throughout your hectic week, which has saved me from countless sad desk lunches.
02 -
  • I once rushed the cooking time and ended up with little bits of carrot that refused to blend smoothly, so give those vegetables the full 25 minutes to become properly tender.
  • The soup actually tastes even better the next day after the flavors have had time to meld, making it perfect for meal prep or entertaining since you can make it ahead.
03 -
  • For an extra flavor boost, roast the carrots instead of simmering them, which concentrates their sweetness and adds a subtle caramelized note that transforms the whole character of the soup.
  • When blending hot liquids, place a kitchen towel over the blender lid and hold it down firmly, starting at the lowest speed before gradually increasing to prevent hot soup explosions, a lesson I learned the messy way.
Go Back