Several bowls of carrot ginger soup on a table.
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5 from 6 votes

Carrot Ginger Soup Recipe

Carrot ginger soup is one of my favorite cold weather soups and i's easy to make. Just blend fresh carrots, ginger, onion, broth and a hint of spices. It's also dairy-free and vegan.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Soup
Cuisine: American
Keyword: carrot ginger soup, carrot ginger soup recipe
Servings: 4 servings
Calories: 375kcal
Author: Lisa Bryan

Ingredients

  • 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

Toppings

  • 1/4 cup avocado oil
  • 1 shallot
  • 4 tbsp coconut cream
  • 4 tbsp cilantro chopped
  • 4 tsp pine nuts

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 375kcal | Carbohydrates: 32g | Protein: 4g | Fat: 28g | Saturated Fat: 7g | Sodium: 1682mg | Potassium: 878mg | Fiber: 8g | Sugar: 15g | Vitamin A: 38416IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 1mg