Creamy Carrot Ginger Soup

Name: Creamy Carrot Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 6 cups carrots, peeled and chopped; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Fresh parsley or cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Carrot Ginger Soup during the chilly months. Its vibrant orange color brings warmth to the table, while the aromatic ginger adds a unique twist that elevates the flavor. Plus, the creamy texture, achieved using cashew cream, makes it a comforting dish that not only satisfies but also nourishes. This recipe is simple and perfect for weeknight dinners or served alongside crusty bread for a heartier meal. Trust me, you'll want to keep it in your regular rotation!

Created by

Maisie Clarke

Last updated on 2026-01-15T22:28:11.732Z

When I first made this Creamy Carrot Ginger Soup, I was surprised by how much flavor could come from such simple ingredients. The combination of carrots and ginger creates a beautiful balance, where the sweetness of the carrots complements the bite of the ginger, resulting in a deliciously warm dish. I also love how quick and easy it is to prepare; it’s perfect for busy weeknights!

One tip that really enhances this soup is the addition of fresh herbs at the end. I’ve found that a sprinkle of cilantro or parsley adds a vibrant freshness that contrasts beautifully with the creamy texture. The next time you whip up this soup, don’t skip this step!

        Why You'll Love This Recipe
        Warm, comforting flavors perfect for chilly nights
Simple ingredients come together for a deliciously creamy texture
Great way to sneak in some veggies for the family

      

Perfecting the Texture

Achieving the right creamy texture in this soup relies on blending. An immersion blender is ideal as it allows you to puree directly in the pot, making cleanup a breeze. Ensure you blend the soup until it's completely smooth; this not only enhances the mouthfeel but also ensures that the flavors meld better. If you use a countertop blender, be cautious to fill it only halfway to avoid overflow, and blend in batches if necessary. The goal is a velvety consistency that coats the back of a spoon.

Cashew cream lends a unique richness to this soup, providing the creaminess without the heaviness of dairy. If you're nut-free, you can substitute it with a mixture of silken tofu blended until smooth, or use a plant-based cream like oat or almond cream. If adjusting for dietary differences, keep in mind that the flavor might vary slightly, so taste as you go and adjust seasoning accordingly.

Ingredient Insights

Carrots are the star of this soup not only for their sweetness but also for their health benefits. Rich in beta-carotene, they add vibrant color and nutrition. Choose fresh, firm carrots for the best flavor, and ensure they are chopped uniformly for even cooking; roughly 1-inch pieces work well for this recipe. You can also substitute with parsnips for a sweeter, earthier taste, but keep in mind the flavor profile will shift subtly.

Fresh ginger adds a bright, zesty note that elevates the soup. When grating ginger, it's best to use a microplane for maximum flavor and minimal fiber. If fresh ginger is unavailable, ground ginger can be a substitute; however, you should reduce the quantity to about 1 teaspoon, as it is more concentrated. The goal is to enhance the warmth of the dish without overpowering the natural sweetness of the carrots.

Serving Suggestions and Storage

This soup shines when paired with crusty bread; a good sourdough will complement the flavors beautifully while adding a satisfying texture contrast. For a twist, try serving it with some spiced croutons made from leftover bread; simply toss cubes in olive oil and your favorite spices, then bake until crispy. Garnishing with fresh herbs like parsley or cilantro not only adds visual appeal but also enhances the freshness of the flavors.

If you have leftovers, this soup stores well in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months; be sure to cool it completely before transferring to freezer-safe bags or containers. When reheating, consider adding a splash of vegetable broth or coconut milk to restore the creamy consistency, as it may thicken while stored.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
6 cups carrots, peeled and chopped
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Fresh parsley or cilantro for garnish

Instructions

Sauté Onions and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Add Carrots and Ginger

Stir in the grated ginger and chopped carrots, cooking for an additional 5 minutes, allowing the flavors to blend.

Pour in Vegetable Broth

Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.

Blend the Soup

Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.

Stir in Coconut Milk

Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread if desired.

Pro Tips

For added depth of flavor, try roasting the carrots before adding them to the soup. Just toss them in olive oil, salt, and pepper, and roast at 400°F for 25 minutes before proceeding with the recipe.

Making it Ahead

This soup is perfect for meal prep, as it can be made in advance and enjoyed throughout the week. You can make it up to three days ahead and reheat it on the stovetop over medium heat, stirring occasionally to prevent sticking. If you're planning to freeze it, ensure you leave a little space in your containers to allow for expansion as it freezes.

To enhance the flavor further, consider simmering the soup with additional herbs like thyme or rosemary during cooking. Removing them before blending will infuse a subtle aroma without overwhelming the dish. This technique is a great way to boost flavors while keeping your soup's creamy character intact.

Variations to Try

For those looking to experiment, you can add a touch of heat by including a pinch of cayenne pepper or a few slices of jalapeño during the sauté of onions and garlic. This will complement the ginger's warmth and create a more complex flavor profile. Alternatively, blending in a handful of spinach or kale at the end can boost the nutrition without altering the soup's comforting essence.

Another fun variation is to transform this soup into a carrot-ginger curry. Simply add curry powder when sautéing the onions and garlic; this addition pairs beautifully with the sweetness of the carrots and the creaminess of the coconut milk, offering a delightful twist to the classic recipe.

Questions About Recipes

→ Can I use a different type of milk?

Yes, you can substitute almond milk or any other non-dairy milk, though it may slightly change the taste and creaminess.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or a chopped jalapeño while cooking the onions to give it an extra kick.

→ Can I freeze the soup?

Absolutely! Allow the soup to cool completely, then store it in airtight containers. It can be frozen for up to 3 months.

→ What can I serve with this soup?

This soup pairs well with a side salad, crusty bread, or grilled cheese sandwiches for a complete meal.