Easy Carrot Ginger Soup Recipe in 35 Minutes

This easy carrot ginger soup recipe yields a creamy, flavorful soup in just 35 minutes with simple ingredients: 1.5 lbs carrots, 2 tbsp fresh ginger, 1 onion, 3 cups vegetable broth, 1 cup coconut milk, and basic seasonings. The perfect balance of sweet carrots and spicy ginger creates an immune-boosting, dairy-free soup that serves 4 with only 180 calories per serving.

Looking for a comforting, nutrient-packed soup that comes together quickly? This carrot ginger soup recipe delivers vibrant flavor and health benefits without complicated techniques. The natural sweetness of roasted carrots combines perfectly with the warming spice of fresh ginger, creating a velvety texture without heavy cream. Whether you're seeking immune support during cold season or just want a satisfying vegetarian meal, this simple recipe hits all the right notes.

Why This Carrot Ginger Soup Recipe Works

Unlike many online recipes that compromise flavor for speed, this version maximizes taste through three key techniques: roasting the carrots to deepen their natural sweetness, using fresh (not powdered) ginger for authentic warmth, and finishing with coconut milk for luxurious texture without dairy. The result is a restaurant-quality soup that's actually simpler to make than ordering takeout.

Complete Ingredient List

Yields 4 generous servings | Total time: 35 minutes

Ingredient	Amount	Substitution Options
Carrots (peeled and chopped)	1.5 lbs (about 6 medium)	Parsnips for earthier flavor
Fresh ginger (minced)	2 tablespoons	1 tablespoon ground ginger (less potent)
Yellow onion (diced)	1 medium	Shallots for milder flavor
Vegetable broth	3 cups	Chicken broth for non-vegetarian option
Coconut milk (full-fat)	1 cup	Heavy cream or cashew cream
Olive oil	2 tablespoons	Avocado oil
Salt and pepper	To taste	-

Step-by-Step Preparation

1. Prep and roast: Preheat oven to 400°F (200°C). Toss chopped carrots with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Sauté aromatics: While carrots roast, heat remaining oil in large pot over medium heat. Add onion and sauté until translucent (5 minutes). Stir in minced ginger and cook for 1 minute until fragrant.
3. Combine and simmer: Add roasted carrots and vegetable broth to pot. Bring to gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
4. Blend until smooth: Using an immersion blender (or regular blender in batches), puree soup until completely smooth. Return to pot if using regular blender.
5. Finish with coconut milk: Stir in coconut milk and heat through (do not boil). Season with salt and pepper to taste.

Professional Tips for Best Results

• Ginger intensity control: For milder flavor, peel ginger thoroughly and use just the pale yellow inner portion. For spicier soup, include some of the darker outer layers.
• Texture perfection: Strain through fine mesh sieve after blending for ultra-smooth restaurant texture.
• Flavor boost: Add 1 teaspoon coriander or a pinch of cayenne with the coconut milk for complex depth.
• Time-saver: Skip roasting and sauté everything in the pot for a 25-minute version (though roasting significantly enhances flavor).

Serving Suggestions

This versatile carrot ginger soup pairs beautifully with crusty bread or a simple green salad. For an elegant presentation, top with:

• Fresh cilantro or parsley
• Toasted pumpkin seeds
• A drizzle of coconut cream
• Thinly sliced green onions

Consider serving in warmed bowls to maintain ideal temperature throughout the meal. The soup's vibrant orange color makes it visually appealing for entertaining.

Storage and Reheating Instructions

Store cooled soup in airtight container in refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months.

Reheat gently on stove over medium-low heat, stirring occasionally. If soup has thickened, add small amounts of broth or water to reach desired consistency. Do not boil after adding coconut milk to prevent separation.

Nutritional Benefits

Each serving (about 1.5 cups) contains approximately:

• 180 calories
• 8g fat (mostly healthy fats from coconut milk)
• 24g carbohydrates
• 4g fiber
• 3g protein

Carrots provide beta-carotene (converted to vitamin A), while ginger offers anti-inflammatory compounds. This dairy-free, naturally sweet soup supports immune function without added sugars - making it an excellent choice for health-conscious eaters seeking the best carrot ginger soup recipe for immune system support.

Frequently Asked Questions

Can I make this carrot ginger soup recipe without coconut milk?

Yes, you can substitute coconut milk with heavy cream for a non-vegetarian version, or create cashew cream by blending 1 cup soaked cashews with 3/4 cup water until smooth. For a lighter option, simply omit the creamy element and increase broth by 1/2 cup, though the soup will be less rich.

How can I make my carrot ginger soup less spicy?

Reduce the ginger to 1 tablespoon minced, and ensure you're using only the pale yellow inner portion (peel thoroughly). You can also balance the heat by adding 1 teaspoon honey or maple syrup when finishing the soup. For the mildest version, use ground ginger instead of fresh.

Why did my carrot ginger soup turn out grainy?

Graininess typically occurs when using a regular blender instead of an immersion blender, or not blending long enough. For smooth results, blend in small batches with enough liquid, and run the blender for at least 60 seconds per batch. Straining through a fine mesh sieve after blending will eliminate any remaining texture issues.

Can I add protein to this vegetarian carrot ginger soup?

Absolutely! Stir in 1 cup cooked white beans or lentils when reheating for added protein. For non-vegetarian options, shredded cooked chicken blends well with the flavors. You can also top individual servings with a poached egg or crispy chickpeas for protein boost without altering the base recipe.

What's the best way to store leftover carrot ginger soup?

Cool the soup completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. When freezing, leave 1-inch headspace for expansion. Thaw frozen soup overnight in refrigerator before reheating gently on stove to preserve texture.