Carrot ginger soup is a creamy cool-weather classic happens to be vegan and is made with a few healthy and inexpensive ingredients including carrots, onions, garlic, ginger, coriander, cumin, and garam masala and, if desired, coconut milk. Ready in minutes.
Carrot Ginger Soup
- Quick Glance
- 15 M
- 1 H
- Serves 4
In a heavy-bottomed pot over medium heat, warm the oil until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat, stirring occasionally, until the onion is very soft, about 20 minutes.
Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the cumin, coriander, and garam masala and continue to cook, stirring, for another minute.
Toss in the carrots, stock, and another big pinch of salt. Bring the mixture to a gentle boil. Turn down the heat and simmer gently until the carrots are very tender, 20 to 30 minutes.
Season to taste with salt and pepper. Ladle the soup into bowls. If desired, add a dribble of coconut milk. Serve warm. Originally published April 12, 2016.
Recipe Testers' Reviews
This carrot ginger soup really is lovely. The sweet onion and carrots were nicely balanced by the ginger and spices, and though I often find the spices get lost in a soup like this, they really shone here. The soup smelled and tasted wonderful.
After puréeing, it was incredibly thick. I'd used all my broth, so I added 1/2 cup water to thin it a bit, but ideally, I think I would start with 4 cups broth. Serves 4. No more.
This is a lovely carrot ginger soup. There's a gentle heat from the ginger and a lovely floral note from the coriander. It's super easy to make, so it's perfect for a weeknight.
I used a mandoline to cut both the onion and garlic. I'll use it to cut the carrots as well next time. I was concerned that the onions might scorch, but they didn't. While the onions were cooking, I scrubbed and cut up the carrots.
It only took 20 minutes of gentle simmering after the addition of the other ingredients for the carrots to be soft enough to purée with the stick blender. This recipe is definitely a keeper.