Carrot Ginger Soup

Carrot Ginger Soup - a creamy, golden bowl packed with sweet roasted carrots, spicy ginger, and smooth coconut. Finished with a citrusy coconut drizzle and a sprinkle of pepitas, it's cozy yet bright and perfect for cooler months.

Why You'll Love Carrot Ginger Soup

This soup is equal parts comforting and vibrant. The carrots bring sweetness, the ginger and garlic bring warmth, and the coconut cream makes it lush. Plus, that drizzle on top? Next level.

Tips and Tricks

• Cook the carrots long enough: They should be soft enough to blend smoothly without grittiness.
• Use fresh ginger: It gives the soup its signature zing and depth.
• Balance the richness: Don't skip the lemon juice-it brightens the whole thing up.

Variations

• Add turmeric: For a golden hue and extra earthiness.
• Make it spicy: Add chili flakes or a dash of hot sauce before blending.
• Top with crunch: Use crispy shallots, toasted nuts, or seasoned croutons.

Substitutions

• No coconut cream? Use full-fat coconut milk or cashew cream.
• No fresh ginger? Sub ½ teaspoon ground ginger.
• Out of veggie stock? Chicken stock works too.

Best Served With

• Warm crusty sourdough or garlic naan
• Roasted chickpeas or spiced pepitas
• Light arugula salad with lemon vinaigrette
• A glass of chilled white wine or sparkling water

How to Store Leftovers

• Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding water or broth as needed to loosen the texture.

Common Questions

Carrot Ginger Soup

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This creamy carrot ginger soup hits all the right notes-sweet, spicy, tangy, and smooth. Finished with a coconut drizzle and pepitas, it's both beautiful and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 40 minutes mins

Course: Soup, Vegan, Vegetarian

Cuisine: Californian, Vegan, Vegetarian

Calories: 633

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 bunches carrots ~12 medium, peeled, trimmed, diced
• 1 yellow onion diced
• 4 cloves garlic finely chopped
• 2 inches ginger finely chopped
• 1 bunch chives finely chopped
• 1 lemon juiced
• ½ cup coconut cream
• 4 cups vegetable stock
• 2 tablespoon pepitas
• ¼ teaspoon coriander
• ¼ teaspoon cumin
• Olive oil kosher salt, black pepper

Equipment

• Large pot
• Whisk
• Mixing bowl
• Immersion blender or countertop blender

Method

 

1. Heat 3 tablespoon olive oil in a medium pot over medium-high heat. Add diced carrots and onion. Season with salt and pepper and cook until tender, about 15 minutes.
2. Add garlic, ginger, coriander, and cumin. Stir frequently until fragrant and lightly golden, about 2 minutes.
3. Pour in vegetable stock. Bring to a boil, then reduce to medium and simmer until carrots are fork-tender, about 10 more minutes. Remove from heat.
4. Add ½ tablespoon lemon juice and ¼ cup coconut cream. Blend soup until completely smooth using a blender or immersion blender. Return to pot if needed.
5. Season with salt and pepper to taste and reheat over medium if necessary.
6. In a separate bowl, whisk together remaining ¼ cup coconut cream, ½ tablespoon lemon juice, and 1 tablespoon water. Add more water, a few drops at a time, until drizzle consistency is reached.
7. Ladle soup into bowls. Top with coconut drizzle, chopped chives, and pepitas. Finish with more salt and pepper if desired.

Nutrition

Calories: 633kcalCarbohydrates: 40gProtein: 13gFat: 52gSaturated Fat: 39gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 3776mgPotassium: 835mgFiber: 7gSugar: 14gVitamin A: 2015IUVitamin C: 17mgCalcium: 80mgIron: 5mg

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