Creamy Carrot Ginger Soup

Name: Creamy Carrot Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 large carrots, peeled and sliced; 4 cups vegetable broth; 1 can (14 oz) coconut milk; Salt and pepper to taste; Fresh herbs for garnish

Highlighted under: Healthy & Light

I absolutely love whipping up a batch of creamy carrot ginger soup on a chilly day. It’s so comforting and satisfying, and the vibrant orange color lifts my spirits instantly. The combination of sweet carrots and spicy ginger creates a deliciously balanced flavor. I often pair this soup with crusty bread, making it a perfect meal for lunch or dinner. Plus, it's vegan-friendly and packed with nutrients that leave you feeling good inside and out.

Created by

Amber Walsh

Last updated on 2026-01-15T22:16:13.820Z

When I first tried making creamy carrot ginger soup, I was surprised by how simple and rewarding the process was. Using fresh, organic carrots really elevates the flavor, and adding sautéed onions and garlic gives it a nice savory base. I also discovered that letting the ginger stew for a bit lets its flavor truly shine without being overwhelming, which is key to achieving that perfect balance.

After blending the soup until velvety smooth, I love to finish it with a splash of coconut milk for added creaminess. The result is a rich, decadent flavor that warms me from the inside out. I serve it with a sprinkle of fresh herbs on top, which adds freshness and a pop of color.

        Why You'll Love This Recipe
        Rich, earthy carrot flavor complemented by zesty ginger
Smooth, creamy texture that's completely dairy-free
Healthy and hearty, perfect for any time of the year

      

Ingredient Insights

The key ingredients in this creamy carrot ginger soup deliver both flavor and nutrition. Carrots provide a natural sweetness and vibrant color, rich in beta-carotene, which is excellent for vision and skin health. Opt for organic carrots when possible, as they tend to have a more robust flavor. Fresh ginger not only adds a spicy kick but also has anti-inflammatory properties; if you don’t have fresh ginger, 1 teaspoon of ground ginger can be used, though the flavor will be milder.

Coconut milk is what gives this soup its luscious, creamy texture without the use of dairy. Look for full-fat coconut milk for a richer consistency; light versions can lead to a more watery outcome. If you're looking for a lower-fat option, consider using unsweetened almond milk, though it will change the flavor profile slightly. Remember to check that your vegetable broth is low-sodium to better control the saltiness of the final dish.

Making the Perfect Soup

When sautéing the aromatics, make sure your olive oil is hot enough to glisten but not smoking; this ensures the onions become translucent without burning. Stir occasionally to prevent sticking. You’ll know the garlic and ginger are ready when they’re fragrant and lightly golden; avoid overcooking, as burnt garlic can impart a bitter flavor to the soup.

For blending, an immersion blender is ideal for this recipe. It allows you to blend the soup directly in the pot, reducing cleanup time. If using a traditional blender, let the soup cool slightly before blending in batches, and hold a kitchen towel over the lid to prevent spillage. The goal is a silky smooth texture; if you find it too thick for your liking, feel free to thin it out with additional vegetable broth.

Ingredients

Gather the following ingredients to prepare your creamy carrot ginger soup:

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 large carrots, peeled and sliced
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh herbs for garnish

Once you have everything ready, let's move on to the cooking steps.

Instructions

Follow these simple steps to create your creamy carrot ginger soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Cook the Carrots

Add the sliced carrots to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.

Blend the Soup

Once the carrots are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you prefer, you can carefully transfer the soup to a blender in batches.

Finish with Coconut Milk

Stir in the coconut milk to add creaminess. Season with salt and pepper to taste. Heat through over low heat, but do not boil.

Serve warm, garnished with fresh herbs.

Your creamy carrot ginger soup is now ready to be enjoyed!

Pro Tips

For an extra kick, add a pinch of red pepper flakes while sautéing the onions. You can also substitute vegetable broth with chicken broth for a non-vegan option that enhances flavor.

Serving Suggestions

This creamy carrot ginger soup is beautifully complemented by a drizzle of coconut milk or a sprinkle of pumpkin seeds on top for added texture. Serve it alongside crusty whole grain bread or a fresh green salad for a wholesome meal. Pairing it with a light vinaigrette can also balance the rich flavors of the soup, providing a refreshing contrast.

For a heartier meal, consider adding cooked lentils or chickpeas to the soup right before blending. This boosts the protein content while keeping it vegan-friendly. Additionally, serving it with a dollop of vegan sour cream or spicy chili oil can elevate the experience, offering contrasting flavors and spice.

Storage and Make-Ahead Tips

Leftover soup can be refrigerated in an airtight container for up to 5 days, though I find that the flavors deepen as it sits. When reheating, do so gently on the stove over low heat to avoid scorching; if the soup has thickened, adding a splash of broth or water can help restore its creamy texture. This soup also freezes well; just make sure it's completely cooled before pouring it into freezer-safe containers, leaving a little headspace for expansion.

To make this soup ahead of time, you can prepare the base without the coconut milk. Allow it to cool, then refrigerate or freeze. When you're ready to serve, simply reheat the base, stir in the coconut milk, and adjust seasoning as needed. This makes it an excellent option for meal prep, ensuring you have a comforting dish ready for those chilly evenings.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. Just reheat before serving.

→ How can I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

→ Can I add other vegetables?

Absolutely! You can add vegetables like sweet potatoes or squash for added sweetness and nutrition.

→ Is this soup gluten-free?

Yes, all the ingredients listed in this recipe are gluten-free.