Creamy Carrot Ginger Soup

Bowl of Carrot Ginger Soup topped with coconut milk, sesame seeds, and cilantro.

5 from 1 vote

This carrot ginger soup is rich, creamy, and luxuriously silky-smooth, with a delicious balance of sweet and zesty flavors. It’s simple to make with just a handful of ingredients and is the perfect pick-me-up for a cold day!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, Asian-Inspired

Servings:

Calories: 168kcal

Author: Alissa Saenz

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
5 cups vegetable broth
2 pounds carrots, sliced
½ cup full-fat coconut milk
½ teaspoon white pepper (or to taste)
Salt, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic and ginger. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
Add the broth and carrots. Raise the heat to high and bring the broth to a boil, then reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the carrots are very soft.
Take the pot off the heat. Blend the soup until completely smooth. You can use an immersion blender or transfer the soup to a conventional blender, blend, then return it to the pot. Always use caution when blending hot liquids.
Stir in the coconut milk and white pepper. Season the soup with salt to taste. If it has cooled down too much at this point, briefly warm it back up on the stove.
Ladle into bowls and serve.

Nutrition