Carrot Ginger Soup Recipe

Introduction

This Carrot Ginger Soup is a vibrant, comforting dish perfect for any season. Its natural sweetness from carrots blends beautifully with the zing of fresh ginger, creating a smooth, warming bowl of goodness. Easy to make and packed with flavor, it’s a healthy choice for lunch or dinner.

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, chopped
• ½ teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, peeled and chopped
• 1 teaspoon freshly grated ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• Freshly ground black pepper, to taste
• 1 teaspoon maple syrup (optional)
• Coconut milk, for garnish (optional)

Instructions

1. Step 1: In a large pot over medium heat, warm the olive oil. Add the chopped onion, sea salt, and a few grinds of black pepper. Sauté for about 8 minutes, or until the onion is softened.
2. Step 2: Stir in the smashed garlic cloves and chopped carrots. Cook for another 8 minutes, stirring occasionally.
3. Step 3: Add the grated ginger, apple cider vinegar, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the carrots are fork-tender.
4. Step 4: Allow the soup to cool slightly. Transfer to a high-speed blender and blend until completely smooth. If the soup is too thick, add water or more broth to adjust consistency.
5. Step 5: Taste and adjust seasoning. Stir in maple syrup if desired for extra sweetness.
6. Step 6: Serve warm, garnished with a swirl of coconut milk or your favorite toppings.

Tips & Variations

• For extra spice, add a pinch of cayenne pepper or a dash of curry powder before simmering.
• Use homemade vegetable broth for a richer flavor, or substitute with chicken broth if not vegetarian.
• Swap maple syrup for honey if you prefer a different sweetener.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. This soup also freezes well — transfer to a freezer-safe container and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes! This recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. Just be sure to use coconut milk or another plant-based garnish instead of dairy.

How can I adjust the soup’s consistency?

If the soup is too thick after blending, simply add a little warm water or broth gradually until you reach your desired texture.

Carrot Ginger Soup Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Carrot Ginger Soup is a comforting and vibrant blend of fresh carrots, fragrant ginger, and aromatic spices, simmered to perfection and pureed into a smooth, creamy delight. Perfect for a warming meal, it features a subtle balance of sweetness and tanginess with the addition of apple cider vinegar and an optional hint of maple syrup, garnished beautifully with coconut milk for a dairy-free creamy finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 46 minutes
• Total Time: 61 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, chopped
• ½ teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, peeled and chopped
• 1 teaspoon freshly grated ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• Freshly ground black pepper, to taste
• 1 teaspoon maple syrup (optional)

Garnish

• Coconut milk, for garnish (optional)

Instructions

1. Heat the Oil and Sauté Onions: In a large pot over medium heat, warm the extra-virgin olive oil. Add the chopped yellow onion, sea salt, and several grinds of freshly ground black pepper. Sauté for about 8 minutes until the onions become soft and translucent, releasing their natural sweetness.
2. Add Garlic and Carrots: Stir in the smashed garlic cloves and chopped carrots. Continue cooking for another 8 minutes, stirring occasionally, to soften the carrots and infuse the flavors.
3. Add Ginger, Vinegar, and Broth; Simmer: Mix in the freshly grated ginger, apple cider vinegar, and vegetable broth. Increase heat to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes, or until the carrots are tender enough to be pierced easily with a fork.
4. Blend the Soup: Allow the soup to cool slightly for safety. Transfer the soup in batches to a high-speed blender and blend until completely smooth and creamy. Adjust the consistency by adding water or additional broth if the soup is too thick.
5. Season and Sweeten: Taste the blended soup and adjust seasoning with more salt, pepper, or a teaspoon of maple syrup if you prefer a touch of sweetness. Stir well to combine.
6. Serve and Garnish: Serve the soup warm, optionally garnished with a swirl of coconut milk or any other favorite toppings like fresh herbs or toasted seeds for added texture and flavor.

Notes

• For extra spice, add a pinch of cayenne pepper or a dash of curry powder before simmering to add warmth and depth.
• This soup keeps well in the refrigerator for up to 4 days and can be frozen for longer storage without loss of flavor.
• To make it vegan and dairy-free, use coconut milk as garnish instead of cream.
• Adjust the thickness of the soup by adding more broth or water when blending, based on your preference.

Keywords: carrot ginger soup, vegan soup, healthy carrot soup, creamy carrot soup, ginger soup, dairy-free soup, easy soup recipe, vegetarian, gluten free