Carrot Ginger Soup

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.

A white bowl filled with carrot ginger soup, with a spoon resting inside and a plate of carrots beside it.

Carrot ginger soup. You may think it’s nothing innovative, not in any of its million iterations. But try this simple and slightly spicy iteration and get back to us. It’s creamy and easy and healthy and vegan and scrumptious and certain to draw compliments. And unlike many carrot soups, it’s not overly sweet, which we quite like. To fancy it up a touch, dribble a little coconut milk over the soup just before serving.–Renee Schettler Rossi

Carrot Ginger Soup

  • Quick Glance
  • (1)
  • 15 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

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.

Blend the soup in the pot with an immersion blender or, if using a blender, let the soup cool for at least 10 minutes and then carefully pour it into the blender and purée until creamy and smooth, working in batches if necessary.

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.

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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.

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