Carrot and Ginger Soup
This carrot and ginger soup recipe is creamy, nourishing, and naturally immune-boosting. Made with sweet carrots, fresh ginger, turmeric, and a swirl of coconut milk, it’s ready in just 35 minutes. Perfect for chilly evenings, quick weeknight dinners, or when you need a bowl of comfort and healing.
Servings: 4 people
Equipment
- Large soup pot
- Wooden spoon (for stirring occasionally)
- Knife and chopping board
- Vegetable peeler (optional)
- Measuring cups and spoons
- Immersion blender or blender
- Ladle
Ingredients
- 500 g 5 carrots medium washed, peeled if you like, and cut into 2–3 cm chunks (about 3–4 cups)
- 1 tbsp olive oil 15ml or vegetable oil
- 1 medium onion diced about 150 g / 1 cup
- 2 garlic cloves crushed or minced 6 g
- 2 cm fresh ginger grated or finely minced 8–10 g
- 1 tsp ground turmeric ≈3 g
- 1 tsp chilli flakes 1 g — optional adjust to taste
- 1 tsp ground coriander 2–3 g
- 960 ml vegetable stock 4 cups (or water + 1 vegetable stock cube)
- ½ tsp sea salt adjust to your taste
- ¼ tsp black pepper freshly ground optional
- 1 tbsp fresh coriander chopped for garnish
- 2 tbsp coconut milk cream or plain yogurt per bowl for extra creaminess, optional
Instructions
How to Make Carrot and Ginger Soup
- Prep: Wash and chop carrots, dice onion, mince garlic, and grate the ginger.
- Heat the oil: Place oil in a large soup pot over medium heat.
- Cook the onions: Add the onion and sauté 4–5 minutes until translucent, stirring occasionally.
- Add the ginger and garlic: Add the ginger and garlic, cook until fragrant (30–60 seconds).
- Bloom spices: Add turmeric, cumin, curry powder, and coriander, stir for 30–45 seconds.
- Add the carrots: Add the carrots and cook until starting to soften.
- Add the broth: Pour in the vegetable stock or chicken broth, and bring to a boil.
- Reduce the heat and simmer: Cover and simmer for 20–25 minutes, until the carrots are tender and carrots are soft.
- Blend the soup: Using an immersion blender or transfer in a batch to a blender, puree until smooth and silky.
- Add the coconut milk: Stir in coconut milk or cashew cream, then season to taste with salt and pepper.
- Serve: Ladle into bowls, finish with a swirl of coconut cream, and garnish with fresh herbs or red pepper flakes.
Video
Notes
Tips for Making This Carrot Ginger Soup
Roast the vegetables: Roast carrots or sweet potatoes first for a deeper flavour.
Extra ginger: Add more grated ginger if you like spice.
Make a big batch: This soup freezes very well, perfect for meal prep.
Season to taste: Always taste with salt and pepper at the end to bring the flavours alive.
Roast the vegetables: Roast carrots or sweet potatoes first for a deeper flavour.
Extra ginger: Add more grated ginger if you like spice.
Make a big batch: This soup freezes very well, perfect for meal prep.
Season to taste: Always taste with salt and pepper at the end to bring the flavours alive.