Description
This Carrot Ginger Soup recipe is a simple, creamy, and comforting dish perfect for chilly days. It features the natural sweetness of carrots combined with a warm, spicy kick from fresh ginger, all brought together with rich coconut milk for a smooth finish. It’s easy to make, naturally gluten-free, and can be easily adapted to be vegan.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 large yellow onion, chopped
- 2 pounds carrots, peeled and sliced
- 4 cups low-sodium vegetable broth
- 2 tablespoons finely chopped, peeled fresh ginger
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Melt butter in a Dutch oven over medium-high heat. Add chopped onion and cook for 5 minutes until soft.
- Add carrots, vegetable broth, and fresh ginger. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until carrots are tender.
- Carefully blend the soup until smooth using an immersion blender or a regular blender.
- Return the soup to the pot. Stir in coconut milk. Season with salt and pepper to taste. Serve warm.
Notes
- For a vegan option, use olive oil instead of butter.
- Store leftovers in the fridge for up to 4 days.
- Freeze the soup before adding coconut milk for best results.
- Reheat on the stove or in the microwave.
- A regular blender provides the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal