Indulge in the rich and warming flavors of this curried carrot ginger soup! This velvety smooth soup is made with fresh, sweet carrots and a blend of fragrant spices, including ginger and curry. The curry adds a delicious depth of flavor and a hint of heat that will leave your taste buds tingling. Delicious, packed with nutrients, and the perfect soup to warm you up on a cold day.
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I love soup season. Soup warms the body and soul and this one is packed with nutrients. This soup's ginger and curry powder gives this healthy classic a warm and spicy background. Not only is this soup delicious, but it's naturally vegan and gluten-free. This soup warms not only the body but also the soul!
Why You'll Love This Easy Carrot Soup Recipe
- Naturally vegan and gluten-free.
- Healthy soup! This soup is rich in beta carotene and vitamin A. According to Healthline, beta carotene is rich in antioxidants which can help prevent certain cancers, heart disease and possibly even Alzheimer’s disease.
- Creamy and delicious.
If you're looking for some creamy soup recipes, try this Healthy Cream of Mushroom Soup or this Loaded Poblano and Potato Soup for more comfort food goodness.
Equipment You'll Need
- High-powered blender or immersion blender (hand blender)
- Dutch Oven or your favorite soup pot
Simple Ingredients You'll Need For This Easy Carrot Ginger Soup
- Carrots - peel and rough chop into 1-inch pieces
- Large Onion - chopped, yellow or white.
- Fresh Ginger - peeled and chopped
- Garlic Cloves - chopped
- 2 Cups Water - you can also use vegetable stock or chicken broth to add extra flavor. Just make sure to reduce the amount of salt. Taste and adjust salt accordingly. Honestly, it tastes really good with the water, and I would save your stock or broth for a soup that needs it.
- Curry Powder
- Coconut Milk, canned full fat coconut milk, plus some for garnish, optional.
- Salt - to taste
- Black pepper - or white pepper
- Coconut oil - olive oil or butter
- Toasted Pumpkins Seeds, pistachios or your favorite nut, for garnish, optional.
- Olive oil for garnish, drizzled
- Sour cream or Greek yogurt - vegan or regular, for garnish, optional.
Top Tips for Making Carrot Ginger Soup
- If you are not a fan of curry, you can skip the curry altogether - add a pinch more salt, a little maple syrup or lemon juice instead.
- Blend the soup for a few minutes in the blender, until the soup is very creamy. This is what will give your soup a nice, silky texture.
- Be careful when blending a hot soup! Blend in a few batches, don't fill the blender too full, and always start the blender on the lowest speed and slowly increase it to a higher speed to prevent splattering.
- Make it for the whole week. Soup is great for weekly meal prep and this recipe is no exception. Serve this with wraps, salads, crusty bread or sandwiches all week long.
How to Make Homemade Carrot Ginger Soup
- Saute the onions: In a Dutch oven, heat coconut oil over medium heat, add the diced onions and ½ teaspoon of salt. Sauté until onions are translucent (about 7 mins).
- Prep carrots, garlic, and ginger: While the onion is cooking, wash peel, and cut the carrots into 1-inch pieces, and discard the stems. Rough chop the ginger and garlic and set aside.
- Cook the carrots: After the onions are translucent, stir in the carrots with ½ teaspoon of salt. Saute over medium heat for 7 minutes, stirring occasionally.
- Add the ginger, garlic and curry: Stir in the garlic, ginger, and curry powder and saute for 2-3 minutes, until fragrant.
- Add water and simmer: Add 2 ½ cups of water to the carrot mixture. Cover and bring to a boil. Once it's boiling, reduce the heat to low and cook for 20-30 minutes or until the carrots are softened and fork-tender.
- Add coconut milk: Stir in the coconut milk. Let the mixture cool slightly.
- Blend: Transfer the mixture in small batches to a blender and blend until smooth. Add the blended soup to a separate large bowl until everything is blended. (Alternately, use an immersion blender to blend the soup. It won't be as smooth, but it works well and saves dishes!)
- Season the soup: Return the blended soup to the Dutch oven, and add 1 teaspoon remaining salt (skip if using stock or broth) and ¼ pepper (optional). Allow the soup to simmer on low for another 10 minutes. Taste and adjust seasoning as needed.
Garnish Your Soup
For everyday, you don't really need to garnish this soup. The flavor stands up on its own. I do like to add a drizzle of olive oil and some toasted pumpkin seeds for crunch.
If you're entertaining, it's nice to dress this soup up! It can look so fancy and you don't have to do much. Here's how I garnished this soup:
- For the Coconut Cream Drizzle: Combine equal parts sour cream and coconut milk and mix until smooth (no lumps). Drizzle over the soup in a fun pattern. Coconut milk on its own is thin and tends to run easily, mixing it with yogurt looks nice and tastes delicious.
- Olive Oil: Drizzled over the coconut cream.
- Toasted Pistachios or pumpkin seeds, toasted pecans or pine nuts would be delicious, too!
- Fresh Herbs: I used a combination of parsley and carrot tops. You could also use fresh cilantro leaves or Thai basil.
Freezing and Storage Instructions
- Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.
- If you don't intend to eat the soup within 5 days, you can freeze it for later use.
- The soup can be stored in the freezer for up to 3 months.
Thawing and Reheating:
Reheat: Heat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it’s too thick.
Thaw: To thaw, transfer the soup to the fridge and let it defrost overnight, or gently heat it in the microwave for a quicker option.
Recipe
Curried Carrot & Ginger Soup
This carrot ginger soup is simple, healthy, and great for meal prep. If you're entertaining, it's easy to garnish for a stunning soup course!
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Equipment
- High Power Blender or
- Immersion Blender
Ingredients
- 3 pounds Carrots chopped into 1 inch pieces
- 4 cups Chopped White Onion about 2 medium onions
- ¼ cup Chopped Fresh Ginger
- 2 tablespoon Chopped Fresh Garlic
- 2 ½ cups Water plus more as needed
- 2 teaspoon Curry Powder
- 15 oz Coconut Milk, Canned Organic, full fat, 1 can, plus more for garnish, if desired.
- 1 ½ teaspoon Salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil olive oil or butter
- Toasted Pumpkins Seeds or your favorite nuts, for garnish, optional
- 1 teaspoon olive oil for garnish, drizzled
- 2 tablespoon Plain greek yogurt or sour cream, (vegan or regular) for garnish, optional
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Instructions
- Saute the onions: In a Dutch oven, heat coconut oil over medium heat, add the diced onions and ½ teaspoon of salt. Sauté until onions are translucent (about 7 mins).
- Prep carrots, garlic, and ginger: While the onion is cooking, wash peel, and cut the carrots into 1-inch pieces, and discard the stems. Rough chop the ginger and garlic and set aside.
- Cook the carrots: After the onions are translucent, stir in the carrots with ½ teaspoon of salt. Saute over medium heat for 7 minutes, stirring occasionally.
- Add the ginger, garlic and curry: Stir in the garlic, ginger, and curry powder and saute for 2-3 minutes, until fragrant.
- Add water and simmer: Add 2 ½ cups of water to the carrot mixture. Cover and bring to a boil. Once it's boiling, reduce the heat to low and cook for 20-30 minutes or until the carrots are softened and fork-tender.
- Add coconut milk and blend: Stir in the coconut milk. Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Add the blended soup to a large bowl until everything is blended.Alternately, use an immersion blender to blend the soup. It won't be as smooth, but it works well and saves dishes!
- Season the soup: Return the blended soup to the Dutch oven, and add ½ teaspoon remaining salt (skip if using stock or broth) and ¼ pepper. Thin the soup with a little more water, if needed. Allow the soup to simmer on low for another 10 minutes. Taste and adjust seasoning as needed.
- Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil. See notes below for more garnishing ideas.
Notes
To Garnish This Soup:
For everyday, you don't really need to garnish this soup. The flavor stands up on its own. I do like to add a drizzle of olive oil and some toasted pumpkin seeds for crunch. If you're entertaining, it's nice to dress this soup up! It can look so fancy and you don't have to do much. Here's how I garnished this soup:- For the Coconut Cream Drizzle: Combine equal parts sour cream and coconut milk and mix until smooth (no lumps). Drizzle over the soup in a fun pattern. Coconut milk on its own is thin and tends to run easily, mixing it with yogurt looks nice and tastes delicious.
- Olive Oil: Drizzled over the coconut cream.
- Toasted Pistachios or pumpkin seeds, toasted pecans or pine nuts would be delicious, too!
- Fresh Herbs: I used a combination of parsley and carrot tops. You could also use fresh cilantro leaves or Thai basil.
Freezing and Storage Instructions
- Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.
- If you don't intend to eat the soup within 5 days, you can freeze it for later use.
- The soup can be stored in the freezer for up to 3 months.
Nutrition
Serving: 10ozCalories: 285kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 176mgPotassium: 1075mgFiber: 9gSugar: 15gVitamin A: 37898IUVitamin C: 23mgCalcium: 124mgIron: 4mg
Tried this recipe?Let us know how it was!
Anonymous
Yummm!
Suzie J.
Thank you! xoSuzie