This warm carrot ginger soup is a cozy treat! With sweet carrots and zesty ginger, it’s perfect for chilly days or when you need a pick-me-up.
Making this soup is a breeze—I just chop, simmer, and blend! It’s so comforting that I often have a second bowl. Who can resist? 🥕❤️
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing and adds a mild flavor. If you’re after a different taste, feel free to use coconut oil for a tropical twist or butter for richness. Just keep an eye on the heat so it doesn’t burn!
Carrots: Fresh, sweet carrots are key to this soup. If you don’t have fresh ones, you can use frozen carrots. Shredded or pre-cut versions save time but might not have the same sweetness and texture as fresh.
Ginger: Fresh ginger brings a nice zing. You can substitute it with ground ginger; just use about 1/2 teaspoon since it’s more concentrated. When using fresh ginger, peeling and grating it really enhances the flavor!
Coconut Milk: This adds creaminess. If you prefer a lighter option, almond or soy milk can work. For those avoiding dairy, these substitutes keep your soup creamy without the coconut flavor.
How Can I Make the Soup Extra Creamy?
To achieve that rich, velvety texture everyone loves, the key is blending the soup thoroughly. Here’s how:
- Once the carrots are soft, remove the pot from heat. If using an immersion blender, blend right in the pot until smooth.
- If you use a regular blender, allow the soup to cool a bit, then blend in batches. Be careful not to overfill—hot liquids can splatter!
- After blending, stir in the coconut milk to give it a creamy finish. You can also adjust the amount based on your preference.
Remember, blending well helps incorporate air, making your soup lighter and more luscious!
Carrot Ginger Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin (optional for warmth)
- 1/2 cup coconut milk (plus extra for garnish)
For Garnish:
- Fresh cilantro leaves, chopped
- Pumpkin seeds (optional)
- Fresh dill or herbs, finely chopped (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook, making a total of 40 minutes. It’s quick enough for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, which should take about 5 minutes. This step builds a nice base flavor!
2. Add Ginger and Garlic:
Next, stir in the minced garlic and freshly grated ginger. Cook them together for another 1-2 minutes until they smell amazing. Make sure not to let them burn!
3. Mix in the Carrots:
Now, toss in the chopped carrots and stir everything to combine well. The carrots will add a delightful sweetness to the soup.
4. Simmer:
Pour in the vegetable broth, then sprinkle in the salt, pepper, and cumin if you’re using it. Bring the mixture to a boil, then reduce the heat to let it simmer. Allow it to cook until the carrots are nice and tender, about 20 minutes.
5. Blend Until Smooth:
Once the carrots are tender, remove the pot from heat. If you have an immersion blender, use it to puree the soup right in the pot until it’s smooth and creamy. If you don’t, carefully transfer the soup in batches to a regular blender and blend until smooth. Just be careful—it’s hot!
6. Add Coconut Milk:
Stir in the coconut milk for extra creaminess. Taste the soup and adjust with more salt or pepper if needed.
7. Garnish & Serve:
Ladle the soup into bowls and give each one a little drizzle of coconut milk. Top it off with chopped cilantro, pumpkin seeds, and any fresh herbs or dill you like.
8. Enjoy!
Your vibrant carrot ginger soup is ready! Serve it warm and enjoy every sip. It’s not just delicious, but also soothing and nourishing!
Happy cooking and enjoy your meal! 🥕🍜
Can I Use Different Broths for This Soup?
Absolutely! While vegetable broth is recommended for a plant-based option, chicken broth works well too if you’re looking for a richer flavor. Just be sure to adjust the salt since some broths can be saltier than others.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it thickens up too much.
Can I Freeze Carrot Ginger Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Coconut Milk?
If you want a dairy-free alternative, almond milk or oat milk are good options. For a thicker consistency, try using cashew cream or a bit of blended silken tofu. Keep in mind that these will alter the flavor slightly!
