This is a carrot ginger soup that tastes terrific. With simple pantry ingredients – sweet carrots, spicy fresh ginger, garlic, dried spices, and creamy coconut milk — yields a silky-smooth, bold-flavored soup.
Soup recipes are officially in full swing now that the cold, short days of winter are here. A warm bowl of soup can be one of the best natural remedies for when you’re feeling under the weather.
Good news for you, the prep for this recipe only takes 20 minutes and if you don’t really want to chop, use store-bought ginger and garlic paste will do just fine!
Carrot Ginger Soup
Imagine how spectacular and incredibly simple this immune-boosting soup is to make(Thanks to the fresh ginger, garlic, chilli and spices!) Despite with the everyday non-fancy ingredients, this soup is so cozy and rich.
The carrots are sautéed with onion, celery and all the warmth aromatics, simmered in flavorful vegetable broth then blitz into puree. Drizzled with full-fat coconut milk, lending a rich mouthfeel that’ll delight your taste buds and warm up your body.
Ingredients You Will Need
Serves: 4-6 / Prep Time: 20 minutes / Cook Time: 50 minutes / Total Time: 1 hour 10 minutes
Ingredients
- 1 tbsp/15ml olive oil
- 1 medium/150g yellow onion, diced
- 3 cloves/15g garlic, minced
- 3 tbsp/30g fresh ginger, minced
- 1 small/10g green or red thai chili, minced
- 1 lg/100g celery rib, diced
- 1 lb/450g carrots, peeled and diced
- 4 c/950ml vegetable broth
- 1 tsp/2g ground coriander
- 1 tsp/2g ground turmeric
- 2 tsp/4g garam masala spice blend
- ½ tsp/3g salt
- ¾ c/180ml coconut milk, plus more to garnish
- Fresh cilantro to garnish
How To Make
1. Prepare vegetables: Dice the onion. Peel and mince the garlic and ginger. Finely mince the chili. For less spice, remove the seeds. See notes for alternatives. Dice the celery. Peel and dice the carrot. The more finely the vegetables are chopped, the faster they will cook.
2. Heat oil in medium to large (2qt minumum) heavy bottomed pot on medium heat. Add the onion and garlic. Cook, stirring regularly for 7-10 minutes until just starting to caramelize. They do not need to get fully browned. Most of the sweetness for this recipe comes from the carrot.
3. Add chili, ginger and spices (except salt) and stir, cooking for 1 minute. Add the celery, carrot and broth. Stir to loosen anything stuck on the bottom of the pot. Cook for 30-50 minutes until carrot and celery are very soft. Cook time will depend on how small the vegetables are diced.
4. Remove from heat. If using an immersion blender: Blend in the pot until very smooth. If using a standard blender, allow to cool before blending in batches. Return to pot and reheat. Return the pot to low heat and stir in the coconut milk. Taste and add salt as needed. Serve garnished with chopped cilantro and a drizzle of coconut milk. For additional acidity, a little freshly squeezed lime juice is also delicious. Great with fresh crusty bread or garlic naan.
This soups stores well and the flavours are even better the next day as they have time to mellow. Perfect for freezing in serving size portions to be reheated later.
Cook’s Notes
Texture/taste Notes: The classic carrot ginger soup but with an extra creamy and flavourful twist. The addition of coconut milk and extra spices turn this easy vegan soup into something nuanced and complex. Excellent for meal prepping as the flavours get even better as it rests. A perfect warming soup for fall and winter. Can be made with an immersion blender or in a standard blender. Both will yield a smooth, velvety soup.
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. If you use unsalted homemade broth, add 1 tsp/6g salt with the rest of the spices so that it has time to cook into the broth. Taste the saltiness after the addition of coconut milk as it will change the spiciness, salt, and acidity.
Coconut Milk: The coconut milk should not be replaced with other non-dairy milks as the flavour is a large part of the recipe. If coconut milk is not an option, cashew milk is the second choice. Use full fat coconut milk for best results.
Alternative chilis: If you cannot find Thai/bird’s eye chilis, use ½ a large jalapeno, or replace with a ¼ tsp of cayenne. For limited spice, scrape out the seeds of any chili used or eliminate entirely. As written, most of the spice comes from the ginger and the additional spice is balanced by the fat of the coconut milk.
Carrot Ginger Soup (Cozy and Rich!)
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 clove garlic minced
- 3 tbsp minced ginger
- 1 small thai chili green or red, minced
- 1 pc celery rib diced
- 1 lb carrots peeled and diced
- 4 cup vegetable broth
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 2 tsp garam masala spice blend
- ½ tsp salt
- ¾ cup coconut milk full-fat preferred, plus more to garnish
- fresh cilantro for garnish
Instructions
- 1. Prepare vegetables: Dice the onion. Peel and mince the garlic and ginger. Finely mince the chili. For less spice, remove the seeds. See notes for alternatives. Dice the celery. Peel and dice the carrot. The more finely the vegetables are chopped, the faster they will cook.
- 2. Heat oil in medium to large (2qt minumum) heavy bottomed pot on medium heat. Add the onion and garlic. Cook, stirring regularly for 7-10 minutes until just starting to caramelize. They do not need to get fully browned. Most of the sweetness for this recipe comes from the carrot.
- 3. Add chili, ginger and spices (except salt) and stir, cooking for 1 minute. Add the celery, carrot and broth. Stir to loosen anything stuck on the bottom of the pot. Cook for 30-50 minutes until carrot and celery are very soft. Cook time will depend on how small the vegetables are diced.
- 4. Remove from heat. If using an immersion blender: Blend in the pot until very smooth. If using a standard blender, allow to cool before blending in batches. Return to pot and reheat. Return the pot to low heat and stir in the coconut milk. Taste and add salt as needed. Serve garnished with chopped cilantro and a drizzle of coconut milk. For additional acidity, a little freshly squeezed lime juice is also delicious. Great with fresh crusty bread or garlic naan.This soups stores well and the flavours are even better the next day as they have time to mellow. Perfect for freezing in serving size portions to be reheated later.