My soup kick continues with this extra creamy and amazingly easy creamy ginger carrot soup. It’s made with wholesome ingredients that taste great when combined, and also happens to be paleo and vegan. This carrot soup pairs perfectly as a side to a main dish like roasted chicken or a salad, or on its own in a big bowl topped with whatever you like (in my case, I love topping it off with bacon bits!) All you’ll need to blend it up is either an immersion blender or regular blender.

Creamy Ginger Carrot Soup Ingredients

Onion & Garlic: As always, onion and garlic are the base of this soup recipe. Onion and garlic are some of my absolute favorite flavors and they just can’t be missed in soup! You’ll want to use a yellow or white onion for this recipe. When those flavors are simmering in the avocado oil the smell will fill your entire kitchen with the best smell ever!

Carrots: Carrots are of course the star of the show for this recipe. I think carrots are often forgotten as being such a versatile produce item; they really take on whatever flavor they are immersed in, whether that be something sweet or savory. I definitely went savory here with this soup recipe and I think you’ll love it.

Spices: The spices you’ll need for this recipe are extremely simple, just salt, black pepper and ginger. You may want to adjust to add more salt or pepper based on your preference as you cook. As far as the ginger, a fresh, minced piece of ginger will work best but you can replace it for about one tablespoon of ground ginger if needed.

Vegetable Broth: The majority of the liquid for this soup comes from vegetable broth. You’ll use the broth to bring the soup to a boil and soften up the carrots so they can be easily blended. Feel free to use chicken broth as a substitute if you are not vegan or vegetarian.

Coconut Milk: The creaminess in the creamy carrot ginger soup comes from the coconut milk. For optimal creaminess you’ll want to use canned, full-fat coconut milk. Alternatively, you could opt for a can of coconut cream, which would result in an even thicker bisque-like soup. If needed, you can use coconut milk from a carton as well but it will be thinner.

CREAMY GINGER CARROT SOUP

Recipe by Jenn Lueke

5.0 from 4 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 tablespoons avocado or olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 pounds carrots, peeled and finely diced (about 6 large carrots)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 -inch piece of ginger, minced
4 cups vegetable broth (or chicken broth)
13.5 ounce can full-fat coconut milk

Directions

Heat the oil in a large pot over medium heat. Once shimmering, add the onion and cook until translucent, about 7 minutes. Add the garlic and cook until fragrant, about 2 minutes.
Add the carrots, ginger, salt, and black pepper. Stir to combine and cook until all the vegetables are softened, about 5 minutes.
Add the vegetable broth. Add water as needed to fully submerge all the vegetables. Cover the pot, increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium low and continue to simmer until the carrots are fork tender, about 20 minutes.
Remove from the heat. Use an immersion blender, or transfer in batches to a regular blender, blend the soup until completely smooth.
Return the pot to a burner over low heat and add the coconut milk. Give the soup one last stir and serve.

Notes

Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
Reheat it: Microwave until warm, about 2 minutes or return to a saucepot over medium-low heat and heat until warm, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight then follow microwave or stovetop instructions.