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    Home / Entrees / Carrot Ginger Soup

    Carrot Ginger Soup

    June 2, 2018 by Ingrid Beer 6 Comments

    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

    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.

    Carrot Ginger Soup | thecozyapron.com

    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!

    Carrot Ginger Soup | thecozyapron.com

    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:

    chives

    Carrot Ginger Soup | thecozyapron.com

    Recipe

    Carrot Ginger Soup

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Carrot Ginger Soup | thecozyapron.com
    This deliciously fragrant and colorful carrot ginger soup has a touch of coconut milk—it's velvety rich and so comforting!

    Yield: Serves 6

    Nutrition Info: 266 calories

    Prep Time: 20 minutes
    Cook time: 25 minutes

    Ingredients:

    • 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

    Preparation:

    -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!

    Hungry for more delicious soup recipes? Check out this Creamy Chicken Chowder, this Summer Corn Soup, or this Chicken Tortilla Soup!

    « Lemon Curd
    From the Heart: The Long Haul »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Jillian @ Newly Bread

      March 20, 2012 at 10:18 am

      Beautiful! And sounds so tasty!

      Reply
    2. Yi @ Yi Rerservation

      March 21, 2012 at 8:07 pm

      wow this Gingered Carrot and Coconut Soup looks purely artistic. I'd not be ale to eat it because it looks so amazing! Thanks for sharing this recipe!

      Reply
    3. Lynda Rice

      March 22, 2012 at 10:39 am

      What a beautiful presentation of your soup. Every ingredient is my favorite combination for a spring time soup. Love it!

      Reply
    4. Lucia

      January 11, 2014 at 5:52 am

      Hm adding lime juice and ginger is very refreshing idea ! Nice presentation.

      Reply
    5. Cyndi

      June 06, 2018 at 8:10 pm

      I made this tonight for dinner, following the recipe as is (why change perfection). The lime juice is a lovely, bright touch. Delicious!

      Reply
      • The Cozy Apron

        June 06, 2018 at 8:37 pm

        Cyndi, that is great—so glad you enjoyed! Thank you so much for taking a few moments to come back and share your experience with me. Happy cooking to you!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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