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This super simple creamy carrot ginger soup recipe is silky, naturally sweet, and has an irresistible zesty yet light kick from the ginger! It’s a comforting and easy carrot soup.
You may also like my Roasted Fall Vegetable Soup or Easy Glazed Carrots next.
Why you’ll love it
This bright carrot soup is the result of me accidentally buying 5 pounds of carrots and not realizing how much that was. It happens to the best of us. I love the cozy and nourishing yet invigorating taste of a good ginger carrot soup, so it was a happy accident to test one!
A splash of coconut milk gives this simple carrot soup that ultra velvety texture and hint of creamy flavor. Italian herbs round out the tasty flavors in this soup, and you probably have all the ingredients on hand! It’s also the perfect freezer-friendly soup.
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – use what you got, but I like sweet onions (Vidalia, Walla Walla, etc.)
- Ginger – it’s a classic pairing to complement the earthy sweetness of carrots and adds some zip and warmth
- Italian seasoning – this blend of dried herbs gives more savory depth
- Carrots – probably my favorite way to use carrots is in soup for their natural sweetness and silky texture when puréed
- Chicken/vegetable broth – the base layer
- Coconut milk – it accents the smooth, luscious texture even more! It’s pretty standard in carrots soups if you’re wondering/uncertain about using it.
Pro tip
Be sure to season this carrot soup generously with salt to bring out all the flavors! You could even try replacing your regular salt with seasoning salt or Tony’s seasoning.
How to make carrot ginger soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter in a large pot. Add the onions, and sauté until golden and softened. Stir in the garlic, ginger, and Italian seasoning, and cook until fragrant. Add in the carrots and broth. Bring to a boil, then a gentle simmer.
Cook with the lid slightly open until the carrots have softened. Cool a bit, then transfer to a blender/purée with an immersion blender. Return to the pot, and add the coconut milk. Season generously with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Keep some fresh ginger in the freezer, and it’ll both last longer and be easier to grate from frozen. I use this Microplane zester.
- Peel your carrots with this peeler (so easy!).
- This is my Dutch oven, and here’s my Vitamix model to blend up this tasty soup.
Substitutions and variations
- This recipe can easily be modified to be vegan by omitting the butter.
- As written, this carrot soup is not over-the-top zesty, so feel free to add even more ginger if you wish.
- If you’re not a fan of coconut milk, you can add less, skip it altogether, or swap it with 1/2 to 1 cup of heavy cream.
What to serve with creamy carrot ginger soup
- This is light enough that it’s great as a starter! Make it the first course before my Easy Baked Pork Tenderloin and Garlic Sauteed Mushrooms.
- Or make it a full meal with my Extra Cheesy Garlic Bread or crusty bread and a salad. My Beet and Spinach Salad is a great option, or try your favorite mixed greens with my Creamy Balsamic Dressing or Simple Homemade Honey Mustard Dressing (Dairy-free).
Leftovers and storage
- Store leftover carrot soup for 4-5 days in the fridge in a covered container.
- Reheat slowly over a low heat or in short intervals in the microwave, stirring often.
- Freeze it for up to 6 months. Try using Souper Cubes for convenient individual portions!
If you made this carrot and ginger soup, talk to me below and leave a star rating! You can also tag me on Instagram with this or any S&L recipe you make so that I can see it.
Creamy Carrot Ginger Soup
Ingredients
- 1 tablepsoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 2 teaspoons grated fresh ginger see note
- 1/2 teaspoon Italian seasoning
- 2 pounds carrots peeled & roughly chopped
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- Salt & pepper to taste
Instructions
- Add the oil and butter to a large soup pot/Dutch oven over medium heat. Sauté the onions until softened and lightly browned (about 5-7 minutes).
- Stir in the garlic, ginger, and Italian seasoning, and cook for about a minute.
- Add in the carrots and broth. Bring the soup to a boil over high heat. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly open, and cook until the carrots are soft (about 20-25 minutes).
- Let the soup cool a bit, then transfer it to a blender (or use an immersion blender) and blend until smooth. Add the soup back to the pot and stir in the coconut milk. Season generously with salt & pepper.
Notes
- I have tested this soup with both 1 teaspoon and 2 teaspoons ginger. The ginger is very subtle with 1 tsp, and even 2 tsp it’s not super strong, so feel free to add even more if you want the ginger flavor to be prominent.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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