Carrot Ginger Soup

4.77 from 13 votes

Made with fresh carrots and ginger, this Carrot Ginger Soup recipe is healthy, hearty & easy to make with simple ingredients in 30 minutes or less.

Course Appetizer, Dinner, Lunch, Soup

Cuisine American, Asian, Canadian, Dairy-free, Healthy, Lunch, Soup, Vegan

Keyword Best Ever Creamy Carrot Ginger Soup, carrot ginger soup, carrot soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 203kcal

Author Chrissie

20-25 small carrots, peeled and roughly chopped (10-15 large carrots) about 8 cups of chopped carrots
2 tablespoons olive oil
1 large onion, diced
3 cloves of garlic, minced or pressed
2 tablespoons grated fresh or frozen ginger
Salt and pepper to taste
4-5 cups vegetable or chicken stock
1 cup coconut milk (or heavy cream, or half and half for a non vegan option)
Chopped parsley for garnish
Greek yogurt or coconut yogurt for garnish

Put a large pot over medium heat and add the olive oil.
Throw the onions and garlic into the pot, stirring as they cook, just until the onions start to become soft.
Add the carrots, then grate some ginger over the pot as the vegetables are heating up, then stir.
Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (it should be between 4 and 5 cups of stock).
Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
Remove from the heat and puree the soup while it's hot using an immersion blender. If you'd rather use a regular blender, you'll have to first let the soup cool a little bit before pureeing. then puree in batches.
Once the soup is almost pureed and you can't see very many chunks, add the can of coconut milk (or milk/cream of your choice).
Use the immersion blender again to blend the coconut milk into the soup. (This helps the texture to become very velvety.) If you used a regular blender, simply stir in the coconut milk. Add more salt and pepper, to your taste.
Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt, or a swirl of cream (or coconut cream). Add a sprinkle of chopped parsley, if you wish.

This soup keeps well in an airtight container in the fridge for up to 3 days.

This soup freezes beautifully and keeps in the freezer for 3-4 months in an airtight container.