You can make a rich and creamy soup without cream. This carrot and ginger soup feels decadent, when in actuality it is healthy and full of vegetables.
When we lived in Canada, we used to go to a little place called Wheaton’s and they had the best carrot and ginger soup. I would crave it and go at least once a week to get a cup, so it’s lucky that I’ve worked out a similar recipe.
This soup is full of flavor and you would never guess that it has little to no fat. All of its richness comes from vegetables and it’s surprisingly filling. A big bowl of this carrot soup feels like a hearty meal, without guilt, and it’s super easy to make. It also goes great as a side with grilled salmon or roasted chicken salad.
Tips for Making Carrot and Ginger Soup
- The smaller the dice of the carrot, the faster they will cook.
- I have a Vita-Mix, and it is amazing. One of the best features is that you can put hot liquid into it and the top will not blow off.
- If you are using a regular blender, let it cool down, puree it, then add it back to the saucepan and heat it up again. Otherwise, you and everything in your kitchen will be wearing orange.
- In the end, this is all going to get pureed together, so I was not concerned with making everything the same size, or grating the ginger.
Variations
This is not a specific recipe, more like “This is what I have, and this is what I am using” sort of thing. If you don’t like curry, try coriander or cumin. You could use butternut squash or another root vegetable instead of the carrots. And if you’re not a fan of coconut, you can swap it out for cream or a similar alternative.
FAQs
What goes well with this carrot and ginger soup?
Truly, anything. But my favorite is a side of warm, crusty bread. This soup is very filling, so if you choose to serve it as part of a bigger meal, I’d choose something light, like a salad.
I don’t like cilantro. What else can I garnish this soup with?
Parsley, microgreens, or a little bit of mint would look and taste amazing on top of this soup. You could also add a pinch of red pepper flakes and a dollop of Greek yogurt on top, then swirl it in.
My soup turned out bland. What did I do wrong?
More often than not, this comes down to seasoning. Be sure to taste the soup before you serve it and add any additional salt and pepper needed. You can also add extra ginger or curry powder for an extra kick, incorporate some spice with red pepper flakes, or add a teaspoon of sugar to sweeten this carrot and ginger soup a little.
How to Store Carrot and Ginger Soup
If you’re planning on making this soup ahead of time, it’s easy to store in the fridge for up to 4 days in an airtight container. Just gently simmer over a medium-low heat on the stovetop when it’s time to serve.
You can also keep this carrot and ginger soup in the freezer for up to 3 months. Just defrost it in the fridge the night before serving.
Carrot and Ginger Soup
Ingredients Â
- 1 tablespoon olive oil
- 1 onion chopped
- 1 – 2 inch piece of ginger peeled and finely chopped
- 1 tablespoon curry powder
- 6 – 10 medium carrots peeled and chopped
- 1 can light coconut milk
- 3 cups vegetable stock
- Salt and pepper to taste
- 1 teaspoon cilantro to garnish
InstructionsÂ
- In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
- Add the carrots and cook for a few minutes until they begin to soften a bit.
- Add the coconut milk and vegetable stock. Season with salt and pepper.
- Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
- Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth.
- Pour into a bowl. I like to add a few cilantro leaves for freshness.
This soup is absolutely delicious!! I made exactly the same except I like a tad more ginger and I use multi color carrots for extra health benefits🤗
Glad you liked it Hunter and thanks for the tip!