Carrot Ginger Soup Recipe - Food Fanatic

Carrot Ginger Soup Recipe

    6 Servings


  • 2 tablespoons Olive Oil
  • 1 White Onion, chopped
  • 2 pounds Carrot, peeled and chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, peeled and grated
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Turmeric
  • 1 1/2 teaspoons Ground Cumin
  • 1/8 teaspoon Ground Cayenne Pepper, or less
  • 1 16 ounce can Coconut Milk, (14 oz - full fat recommended)
  • 3 cups Vegetable Stock, or chicken broth (low sodium recommended)
  • Salt, to taste


  1. Heat the oil to medium in a stock pot or Dutch oven.
  2. Add the onion and sauté until it begins to brown, about 8 to 10 minutes.
  3. Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes.
  4. Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. Lower the heat and simmer until the carrots are completely cooked.
  7. Ladle the soup into a blender and blend until completely smooth.
  8. Test the soup for flavor. If need be, add salt.
Ginger carrot soup photo