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–+ servings
A close-up of creamy orange soup garnished with a dollop of herbed cream and sprinkled with chopped fresh herbs.

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Soup, Vegan, Vegetarian
Cuisine: Californian, Vegan, Vegetarian
Ingredients Equipment Method Notes

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 tbsp pepitas
  • ¼ tsp coriander
  • ¼ tsp cumin
  • 3 tbsp Olive oil
  • Kosher salt to taste
  • Black pepper to taste

Equipment

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

Method
 

  1. Heat 3 tbsp 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 tbsp 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 tbsp lemon juice, and 1 tbsp 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.

Notes

Storage: Keeps in an airtight container in the fridge for 4-5 days and freezes well for up to 3 months. Reheat gently on the stovetop, the coconut drizzle is best made fresh, so hold off on that step until you're ready to serve.

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