Creamy Carrot Ginger Soup
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 minutes mins
40 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Keyword: Carrot Ginger Soup
Servings: 6
- 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
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.
- 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.
Calories: 226kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 710mg | Potassium: 689mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25324IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg