Carrot Ginger Soup
A vibrant, velvety soup made with sweet carrots and zesty fresh ginger – this Carrot Ginger Soup is the ultimate in comfort and nourishment.
Servings 4
Calories 160kcal
Cost $8-$10
Ingredients
- 2 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 1 ½ pounds carrots peeled and chopped into 1-inch pieces
- 1 tablespoon fresh ginger peeled and minced
- 3 cloves garlic minced
- 4 cups vegetable broth or more for desired consistency
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin optional, for extra depth
- Juice of ½ lemon for brightness
- Coconut milk or yogurt optional, for topping
- Fresh herbs or microgreens for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle lightly with salt. Roast for 25–30 minutes until the carrots are tender and slightly caramelized around the edges. Roasting enhances the carrots’ sweetness and adds complexity to the soup.
- While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Stir in the garlic and ginger and sauté for another 1–2 minutes until fragrant. Be careful not to burn the garlic.
- Once the carrots are roasted, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes to let the flavors meld together.
- Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender. Be cautious when blending hot liquids—remove the lid cap and cover with a kitchen towel to prevent pressure buildup.
- Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lemon juice. If you prefer a thinner consistency, stir in a bit more broth or water. If you like it richer, swirl in a splash of coconut milk.
- Ladle the soup into bowls and top with a drizzle of coconut milk or a dollop of yogurt. Sprinkle with fresh herbs or microgreens for added freshness. Serve with crusty bread or a side salad for a complete meal.
Notes
Roast the Carrots for Depth
Roasting caramelizes the natural sugars in carrots and brings out a much richer, deeper flavor than simply boiling. Don’t skip this step if you want restaurant-quality soup. Use Fresh Ginger
Fresh ginger provides a bright, slightly spicy flavor that powdered ginger just can’t match. If you don’t have fresh, substitute with ½ teaspoon ground ginger—but the flavor will be more muted. Blend Thoroughly
To achieve that creamy, velvety texture, make sure to blend the soup until completely smooth. A high-speed blender like a Vitamix or Blendtec will give you the silkiest results. Adjust the Consistency to Your Liking
Some prefer thick, stew-like soups while others like them more brothy. Don’t be afraid to adjust the amount of broth or even stir in a bit of almond milk or oat milk for a lighter consistency.
Roasting caramelizes the natural sugars in carrots and brings out a much richer, deeper flavor than simply boiling. Don’t skip this step if you want restaurant-quality soup. Use Fresh Ginger
Fresh ginger provides a bright, slightly spicy flavor that powdered ginger just can’t match. If you don’t have fresh, substitute with ½ teaspoon ground ginger—but the flavor will be more muted. Blend Thoroughly
To achieve that creamy, velvety texture, make sure to blend the soup until completely smooth. A high-speed blender like a Vitamix or Blendtec will give you the silkiest results. Adjust the Consistency to Your Liking
Some prefer thick, stew-like soups while others like them more brothy. Don’t be afraid to adjust the amount of broth or even stir in a bit of almond milk or oat milk for a lighter consistency.