Carrot Ginger Soup
Carrot ginger soup is one of my favorite cold weather soups. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out. Made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan.
I can definitely say that ginger is one of my favorite ingredients to spice up any dish. It’s zesty yet has a warm, sweet taste to it, and gives any recipe a deliciously spicy aroma. So today, I’m blending fresh carrots into a rich, creamy soup with hints of ginger in it.
This carrot ginger soup has a perfect balance of sweetness and savoriness, and is loaded with healthy ingredients. If ever there was a cozy soup to warm up alongside a fire with, it’s this one.
Carrot Ginger Soup Ingredients
This recipe comes together beautifully with just simple 7 ingredients. And most of those you’ll likely already have in your fridge and pantry. Here’s what you’ll need:
- Carrots: form the bulk of this veggie heavy soup.
- Ginger: adds warmth, sweetness and spice.
- Onion & Garlic: adds freshness and depth of flavor.
- Vegetable Broth: to make it velvety smooth.
- Cinnamon: adds a little spice to it.
- Bay Leaf: adds a sweet note.
- Salt and Pepper: to taste.
How To Make Carrot Ginger Soup
This easy carrot ginger soup recipe can be broken down into three main steps. Cooking, blending (or puréeing) and adding toppings. Here’s how to do it:
- Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes.
- Add the carrots into the pot and cook for 10 minutes, while stirring often.
- Add the vegetable broth, bay leaf, cinnamon, and salt to the pot. Bring it to a boil, cover it, and then turn the heat down to low to let it simmer for 20-30 minutes.
- Blend the soup with an immersion blender or transfer it to a high powered blender. Blend for about 1 minute or until it’s pureed and smooth.
- Cook the shallots in a pot over medium high heat with avocado oil for about 1-2 minutes, stirring frequently. Then remove the crispy shallots onto a paper towel.
- Garnish with coconut cream, shallots, pine nuts, cilantro, and enjoy!
Tips to Make It Ultra Creamy
You can use either a hand-held immersion blender or a high-powered blender to puree the soup. If you use an immersion blender (as I did here), it will be creamy, but with texture.
If you’d like the soup ultra creamy, transfer it to a full-sized blender and blend on high for one minute. It’ll be silky smooth.
You can also add more broth to the soup, if you’d like it thinner (and more drinkable) rather than thick and hearty. It’s up to you!
What To Serve With Carrot Ginger Soup
More Warming Soups You’ll Love
I have a feeling you’ll love these other delicious fall and winter soups.
- Lentil Soup
- Roasted Pepper and Tomato Soup
- Roasted Butternut Squash Soup
- Cream of Celery Soup
- Beet Soup
- Roasted Cauliflower Soup
Carrot Ginger Soup Recipe
- 2 tbsp avocado oil, or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp ginger, minced or finely diced
- 2 lbs carrots, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp cinnamon
- 1 tsp salt
- 1/4 cup avocado oil
- 1 shallot
- 4 tbsp coconut cream
- 4 tbsp cilantro, chopped
- 4 tsp pine nuts
- Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
- Add the ginger and garlic to the pot and stir for another minute.
- Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
- Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
- Turn off the heat and remove the bay leaf.
- Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
- To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
- Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
- Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
- Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.
- I make this soup in large batches and freeze in individual portions so I always it on hand. It will keep for several months in the freezer.
This recipe was originally posted November 2015, but updated to include new information.