Carrot Ginger Soup
Published on April 12, 2022
Quick Summary
A healthy, easy, and creamy Carrot Ginger Soup loaded with delicious roasted carrots, fresh ginger, and bold flavors! This soup is guaranteed to be a favorite!
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Pin ItI am completely obsessed with this Carrot Ginger Soup. I don’t even want to tell you guys how many times I have made it in the last month because it is A LOT! I may turn orange…ha!
This is a SUPER easy soup to make on a weeknight or anytime you’re craving some comfort food with bright flavors. I love how carrots and ginger taste together, and the splash of coconut milk makes it SUPER creamy!
This carrot ginger soup is vegan, vegetarian, dairy-free, and gluten-free, but it is the most delicious soup in all of the land! You HAVE to try it!
Table of Contents
Key Ingredients
This soup is made with simple ingredients, but don’t let that fool you. The flavors are outstanding! Roasting the veggies before blending really brings out the best flavors.
For this soup, you will need:
- Carrots– the star of the soup! Peel and cut the carrots into 1/2-inch slices.
- Onion– to add flavor to the soup!
- Garlic– bring on the garlic!
- Olive oil– for roasting the veggies!
- Vegetable broth– use your favorite brand!
- Ginger– make sure you use FRESH ginger, the flavor is SO much better.
- Coconut milk– you can use lite or regular, get the coconut milk in the can. If you don’t care for coconut milk, heavy cream will work, but I personally LOVE the coconut milk in this recipe.
- Orange juice – Fresh is best! You only need a tablespoon, so there isn’t a ton of juicing required for this. I love how the hint of orange juice brightens the carrots!
- Garnish-extra coconut milk, chopped cilantro, and chopped peanuts. All are optional, but all are very delicious, too! I highly recommend finishing the soup with some goodies.
Cooking with Fresh Ginger
Make sure you use fresh ginger in this recipe. It has such a distinct, bold, and delicious flavor. You can remove ginger skin by scraping it off with the backside of a spoon, then grate it with a microplane.
I suggest buying a big chunk of ginger and freezing it for future use. I always have ginger in the freezer! It will keep in the freezer for months.
How to Make Carrot Ginger Soup
- We’ll use both the oven and the stove top for this recipe! Start with your oven at 400 degrees and a large baking sheet.
- Place your carrots and onion on the baking sheet alongside the unpeeled garlic cloves. Drizzle everything with olive oil and give it a good toss until it’s all coated in oil. Season with salt and pepper.
- Roast the veggies for 30-45 minutes. About halfway through, open your oven and give everything a stir so they roast evenly. You’ll know it’s done when the carrots are tender! Remove from the oven and peel the garlic cloves now that they’re roasted.
- Place the roasted veggies in a blender and add the vegetable broth, ginger, coconut milk, and orange juice. Blend everything until it’s smooth and turns a gorgeous, bright shade of orange! Give it a taste and add salt and pepper, if needed. If the soup is too thick for your liking, you can also add more broth or vegetable broth. I like a thicker soup.
- Serve it up! Garnish with your choice of coconut milk, cilantro, and chopped peanuts.
Serving Suggestions
Homemade soup really is the best. A bowl is so satisfying and can be a complete meal, but if you want to make a few side dishes to go with the soup, here are some ideas.
- Easy Green Salad
- Shaved Asparagus Salad
- Simple Arugula Salad
- Roasted Asparagus
- Buttermilk Drop Biscuits
- Easy Cornbread
How to Store Leftover Soup
Store the cooled soup in a sealed container in the refrigerator for up to one week. This soup also freezes really well! Put the cooled soup in a freezer-safe container and freeze for up to two months. Thaw and reheat in the microwave or a saucepan when you’re craving your favorite soup!
More Soup Recipes
Carrot Ginger Soup
Ingredients
- 2 lbs carrots, peeled and cut into 1/2-inch slices
- 1 large yellow onion, thickly sliced
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 3 cups vegetable broth
- 1 tablespoon fresh minced ginger
- 1/2 cup coconut milk or lite coconut milk
- 1 tablespoon fresh orange juice
- Extra coconut milk, chopped cilantro and chopped peanuts, for garnish, optional
Instructions
- Preheat the oven to 400 degrees F.
- Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
- Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
- Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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The sodium content is very high on your nutrition facts. Is that due to the addition of salt, coconut milk and the broth? I generally omit salt from recipes and use sodium free bullion and mix coconut milk powder which is sodium free. Should that bring the sodium content down significantly? Looking forward to your reply and making this soup!
Use low sodium vegetable broth and don’t add much salt.
I used no sodium bullion and didn’t add any salt. The cilantro and ginger combo is so good! This soup is excellent and I’m not missing the sodium. Definitely making again. Thanks for the recipe
Glad you loved the soup! Thanks for sharing!
Made it this afternoon. It was delicious! My husband loved it! Definitely going to make it again.
Yay! It is SO good!
The soup looks amazing! Definitely adding it to the menu this week. I hope “Chop your carrots and onion on the baking sheet” is a typo, because that would make your knives dull really quickly.
Read the recipe again?
Can I use chicken stock rather than vegetable broth with this recipe. Will it make a significant difference in taste?
Thank you.
Yes, you can use chicken broth if you don’t need the recipe to be vegan or vegetarian. It will work great!
Made this tonight, very tasty! I had just ground some fennel seeds for something else, and added a pinch to the soup. Worked well.
Love this soup! Repeatedly made it all summer long. The orange and ginger give it such a fresh taste!
This soup is amazing! Made it this morning for my son and family and we all including the kids LOVED it. We will be making this frequently
I am so glad you loved the soup.
Loved the combination of ginger with the carrot, this was a delicious soup that I’ll definitely make again!
Thanks for another great recipe!
We loved this soup! So easy and flavorful. Thank you, Maria!
You are welcome! Glad you enjoyed it!
This is delicious. We loved it.
I got a boxed carrot-ginger soup once from a store we normally love, but we had to throw it out, so I was a little hesitant to try this but I trust Maria’s recipes and if she said it’s good…it WAS! We loved it! I finally found a good carrot soup that was easy and fantastic!
When do you use stovetop? Is it a cold soup recipe?
I will try this again with less ginger and less pepper. I love both, but found they overwhelmed the soup. Mind you, the only pepper I had was a very small Scotch Bonnet and I used it all…. I loved the consistency of the soup, though.
Can you serve this soup cold?
I usually serve it warm, but I would eat it cold:)
This scrumptious soup is my new favorite for dinner and to reheat for lunch. Used homemade chicken broth (so easy in the Instant Pot). Garnished the soup with toasted almonds, coconut milk, and a squeeze of fresh lime juice.
Perfect!
I just made this to use up a load of carrots. It so soooo good. Another great recipe. Thank you!
I am so glad you liked the soup. It’s one of my favorites.
The ginger gives it such a wonderful “zing”. 10/10!
Fresh ginger is so good!
Just roasting the veggies – smells divine.
Looking forward to the yummy soup!!
It’s my favorite!
This soup is so delicious and easy to make! I used an immersion blender and that worked great. Topped with toasted slivered almonds one time and used toasted pumpkin seeds another time, both were excellent!
This soup is so delicious and easy to make! I used an immersion blender and that worked great. Topped with toasted slivered almonds one time and used toasted pumpkin seeds another time, both were excellent!
Such a cozy and healthy soup!
I’ve read this recipe several times and all the comments. When do you use the stove top? Why is it mentioned in the first bullet point but never again? Are you supposed to warm the broth, ginger, milk and juice before adding to the blender? Otherwise, I feel like these would cool down the roasted veggies too much.
You don’t have to use the stove top because you are roasting all of the veggies. I use coconut milk from a can so it is room temperature, so is the broth and ginger.
Soup was very easy to prepare. Turned out devine!!!
Perfect spring soup!
I am making this right now. It don’t have canned coconut milk what can I use for a substitute
Heavy cream, half and half, almond milk, cashew milk!
Well I made it and used almond milk with 1 tbsp of melted organic virgin coconut oil.
I did add more vegetable broth and it turned out great. I have a ninja blender and although it wasn’t as creamy as it would have been from a higher speed blender or using coconut milk the taste was delish. Thank you for sharing this.
You are welcome. I am glad you enjoyed the soup!