Creamy Carrot Ginger Soup

gray bowl with orange carrot soup and microgreens in it on gray background.

This creamy carrot ginger soup has the perfect balance of sweetness from pureed carrots, with a subtle hint of spice from fresh ginger. It's super easy to prepare, rich in flavor, and is vegan and gluten-free friendly!

Course Main Course, Soup

Cuisine American

Keyword carrot ginger soup, carrot ginger soup vegan, carrot ginger soup with coconut milk

Freezer Friendly Yes

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 213kcal

Author Bethany Kramer

Ingredients

2 cups organic carrots, diced
1 yellow onion, diced
3 large garlic cloves, roughly chopped
1 teaspoon fresh ginger, peeled & roughly chopped
1/2 teaspoon garlic powder
2-3 fresh thyme sprigs
3 cups low sodium vegetable broth (plus more if needed for consistency)
2 teaspoons coconut sugar or maple syrup
3 Tablespoons coconut milk for serving

Instructions

Soften onions: In a large pot, saute diced onions in oil until soft - about 3 minutes.
Add other vegetables: Then add diced carrots, roughly chopped garlic, thyme sprigs, and a pinch of salt. Saute for 3-5 minutes, then add chopped ginger for the last 30 seconds (skip this step if using ground ginger).
Simmer: Stir in broth and garlic powder with additional pinch of salt and cover. Simmer for 12-15 minutes or until carrots are soft when tested with a fork.
Blend: First, remove thyme sprigs from soup and discard. Transfer soup to a high-powered blender or use a hand-blender to puree until consistency is creamy and smooth.
Season to taste & serve: stir in sweetner, season with salt & pepper to taste until just right. Then serve with drizzle of coconut milk.

Notes

This soup pairs beautifully with a salad that has a little bit of protein in it such as our Vegetarian Taco Salad, Crunchy Lentil Salad, or our Tuscan Artichoke Salad. And crusty bread is always a must for soup!

Nutrition