A comforting bowl of this velvety, aromatic, and bright carrot ginger soup is sure to awaken your palate and enliven your spirit!
Carrot Ginger Soup, a Fragrant Bite in Every Spoonful
Silky-smooth and wonderfully blended soups are a simple and delicate treat for the palate.
They have an inherent richness and creaminess, and when filled with sweet, aromatic, and colorful seasonal ingredients, they’re a joy and pleasure to partake of with every delicious spoonful.
And in these bright and lively months I tend to long for bright, flavorful food that nourishes and invigorates, and awakens and surprises my tastebuds and lifts my spirit.
This carrot ginger soup, with its perfect balance of both sweetness and savoriness, and lots of healthy ingredients, is a favorite to prepare; it’s finished with a surprise little twist of something creamy, and blended until luxuriously smooth making it one incredibly soothing soup.
The Sweet and Colorful Ingredients in Carrot Ginger Soup
While it is a given that both carrots and ginger are a part of the ingredient list for this soup, the extra little pop of sweetness, color, and even texture comes from the sweet potatoes that I like to add.
Sweet potatoes offer just a little addition of natural (and beautiful!) thickening power, and help to provide that bit of extra body to this delicious soup.
They balance well with the bitter-sweetness of the carrots and the slight spice of the ginger, and help create that deep, orange hue that is so lovely and vibrant!
And to give it even more depth, I add creamy coconut milk as a velvety finisher, and just a tiny squeeze of lime for a kiss of brightness.
This carrot ginger soup is sweet and delicate, yet wonderfully complex; and it’s the perfect cozy meal to prepare to warm your belly and nourish your spirit!
Tips & Tidbits for Carrot Ginger Soup:
- Fresh ginger: While you can certainly use ginger from a jar, freshly grated ginger is so wonderfully fragrant and fresh, and offers a bit of a bite to this soup—delicious!
- Go completely vegetarian/vegan: I prefer to use chicken stock in this recipe, but it can easily be made completely vegan by using veggie stock or broth.
- Use an immersion blender for ease: A hand-held immersion blender is perfect to use for this soup; but if you don’t have one, you can certainly use a regular blender. Just be sure to work in batches and to be careful, as hot soup can easily spatter.
- Make it extra creamy: You can substitute coconut cream in place of the coconut milk for extra richness and creaminess.
Feast your eyes on these, or just jump to the recipe:
Carrot Ginger Soup
by Ingrid Beer
Yield: Serves 6
Prep Time: 20 minutes
Cook time: 25 minutes
• 3 tablespoon coconut oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon grated, fresh ginger
• 6 carrots, peeled and sliced
• 2 large sweet potatoes, peeled and cubed
• 1tablespoon brown sugar
• Pinch salt
• Pinch white pepper
• 4 cups chicken stock or vegetable stock
• 1tablespoon lime juice
• 1 (13.5 fl oz) can coconut milk, 2 tablespoons reserved for drizzle
• Minced chives, optional garnish
–In a medium-large pot set over medium-high heat, add the coconut oil; once melted, add the onion and allow to sweat for about 2-3 minutes; then add the garlic and the ginger, and stir until fragrant.
–Once fragrant, add the carrots, sweet potatoes, brown sugar, pinch of salt and white pepper, and stir to combine; add the chicken stock, bring to the boil, then reduce the heat and cover, and allow the soup to gently simmer for about 25 minutes, until the sweet potatoes and carrots are tender.
–Once the vegetables are tender, remove from heat and add in the coconut milk (save the 2 tablespoons for finishing touch), and puree the soup with an immersion blender until completely smooth and silky (or if using a blender, work in batches using a towel, as soup is hot and may splatter).
–Once soup is pureed, stir in the little squeeze of lime juice, and check and adjust the salt level, if necessary; ladle into bowls, and garnish with a tiny sprinkle of chives and a small, decorative drizzle of the reserved coconut milk.
Cook’s Note: This post has been updated with even more love! And new photos!