Carrot and Ginger Soup

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You can make a rich and creamy soup without cream. This carrot and ginger soup feels decadent, when in actuality it is healthy and full of vegetables.

When we lived in Canada, we used to go to a little place called Wheaton’s and they had the best carrot and ginger soup. I would crave it and go at least once a week to get a cup, so it’s lucky that I’ve worked out a similar recipe.

This soup is full of flavor and you would never guess that it has little to no fat. All of its richness comes from vegetables and it’s surprisingly filling. A big bowl of this carrot soup feels like a hearty meal, without guilt, and it’s super easy to make. It also goes great as a side with grilled salmon or roasted chicken salad.

Ingredients //

• 1 tbsp olive oil
• 1 onion, chopped
• 1 – 2 inch piece of ginger, peeled and finely chopped
• 1 tbsp curry powder
• 6 – 10 medium carrots, peeled and chopped
• 1 can light coconut milk
• 3 cups vegetable stock
• salt and pepper, to taste
• 1 tsp cilantro, to garnish

How to Make Carrot and Ginger Soup // The Steps

Step 1: In a medium saucepan, cook the onion until it begins to soften and turn translucent for about 7 minutes. Add the ginger and curry powder. Cook for another minute.

Step 2: Add the carrots and cook for a few minutes until they begin to soften a bit.

Step 3: Add the coconut milk and vegetable stock. Season with salt and pepper.

Step 4: Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.

Step 5: Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth.

Step 6: Pour into a bowl. I like to add a few cilantro leaves for freshness.

Tips for Making Carrot and Ginger Soup //

• The smaller the dice of the carrot, the faster they will cook.
• I have a Vita-Mix, and it is amazing. One of the best features is that you can put hot liquid into it and the top will not blow off.
• If you are using a regular blender, let it cool down, puree it, then add it back to the saucepan and heat it up again. Otherwise, you and everything in your kitchen will be wearing orange.
• In the end, this is all going to get pureed together, so I was not concerned with making everything the same size, or grating the ginger.

Variations //

This is not a specific recipe, more like “This is what I have, and this is what I am using” sort of thing. If you don’t like curry, try coriander or cumin. You could use butternut squash or another root vegetable instead of the carrots. And if you’re not a fan of coconut, you can swap it out for cream or a similar alternative.

FAQs //

How to Store Carrot and Ginger Soup //

If you’re planning on making this soup ahead of time, it’s easy to store in the fridge for up to 4 days in an airtight container. Just gently simmer over a medium-low heat on the stovetop when it’s time to serve.

You can also keep this carrot and ginger soup in the freezer for up to 3 months. Just defrost it in the fridge the night before serving.

Carrot and Ginger Soup

bakedbree

You can make a rich and creamy soup without cream. This carrot and ginger soup feels decadent, when in actuality it is healthy and full of vegetables.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Ingredients

  

• 1 tbsp olive oil
• 1 onion chopped
• 1 – 2 inch piece of ginger peeled and finely chopped
• 1 tbsp curry powder
• 6 – 10 medium carrots peeled and chopped
• 1 can light coconut milk
• 3 cups vegetable stock
• salt and pepper to taste
• 1 tsp cilantro to garnish

Instructions

 

• In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
• Add the carrots and cook for a few minutes until they begin to soften a bit.
• Add the coconut milk and vegetable stock. Season with salt and pepper.
• Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
• Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth.
• Pour into a bowl. I like to add a few cilantro leaves for freshness.

Notes

This is not a specific recipe, more like "This is what I have, and this is what I am using" sort of thing.

If you don't like curry, try coriander or cumin. You could use butternut squash or another root vegetable instead of the carrots. And if you're not a fan of coconut, you can swap it out for cream or a similar alternative.

Tried this recipe?Let us know how it was!