Creamy Carrot Ginger Soup

a bowl of carrot ginger soup with a spoon

5 from 1 vote

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.

Prep Time15

Total Time55

Course: Soup

Cuisine: American

Keyword: Carrot Ginger Soup

Servings:

Author: Natasha Bull

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