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–+ servings
Ginger Carrot Soup Photo

Carrot Ginger Soup Recipe

Julia Mueller
Carrot ginger soup makes a delightful lunch or dinner. Bright and full of flavor, we're sure you'll love it.
3 from 120 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 1 1/3 cup
Calories 139 kcal

Ingredients
  

  • 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

Instructions
 

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

Nutrition

Calories: 139kcalCarbohydrates: 19gProtein: 3gFat: 5gSodium: 105mgFiber: 6gSugar: 10g
Keyword Carrots, Easy, Easy Dinners, Freezer Meals, Ginger, Lunches, Simmered, Soups, Vegetables, Vegetarian
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