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Ginger Carrot Soup

Creamy ginger carrot soup garnished with cilantro and lime in a bowl.
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A bright, comforting soup that turns humble carrots and ginger into a velvety, nourishing meal. It is budget-friendly, naturally dairy-free, and comes together in under an hour. Perfect for a simple weeknight dinner or an elegant starter.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated (about a 2-inch knob)
  • 2 pounds carrots, peeled and chopped into 1-inch chunks
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • Salt to taste
  • Freshly ground black pepper to taste
  • For serving: a drizzle of coconut milk, fresh cilantro, a squeeze of lime, or crusty bread

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add chopped carrots and turmeric. Stir to coat and toast turmeric for 30 seconds.
  4. Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, until carrots are fork-tender.
  5. Carefully transfer hot soup to a blender. Vent the lid and cover with a kitchen towel. Blend on high until completely smooth. Alternatively, use an immersion blender directly in the pot.
  6. Return smooth soup to the pot over low heat. Stir in coconut milk until fully incorporated. Season generously with salt and pepper. Warm through for 2-3 minutes before serving.

Notes

For safety, always vent the blender lid when blending hot soup. Soup can be refrigerated for 4-5 days or frozen for up to 3 months. Reheat gently and thin with broth if needed.

Nutrition

Find it online: https://harmonymeal.com/ginger-carrot-soup/