Creamy Carrot Ginger Soup - A spicy and creamy soup recipe featuring pureed carrots, ginger root, coconut milk and turmeric. A fall favorite!
A creamy carrot soup just screams fall. It’s warm, cozy and super good. But I wanted to kick it up a notch and give this simple carrot soup some extra zing! So we added loads of ginger, turmeric, coriander and cayenne, and made it vegan by using coconut milk.
This Creamy Carrot Ginger Soup will warm up any cool fall day. It’s simple and very flavorful. It’s great for meal prep and can be frozen and enjoyed later. Not to mention it’s vegan and gluten-free.
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Ready to make this Creamy Carrot Ginger Soup? Let’s go!
1 - Prep. Dice onions, mince garlic, grate ginger, chop carrots and potatoes.
2 - Saute. Heat a large pot or
3 - Boil. Once the vegetables are soft, add the spices and broth, bring to a boil. You want the broth to be hot.
4 - Puree. Remove the soup from heat and puree it with an
5 - Reheat. Return the pot to the stovetop and add coconut milk. Stir to combine, until the soup is thoroughly heated. Adjust seasonings as desired.
6 - Serve: Garnish with mint leaves, pepitas and a sprinkle of lemon juice. We typically enjoy it with a slice of fresh bread!
Carrot Ginger Soup: Tips, Tricks and Tools
Tools: Large pot or
Meal prep: Prepare this soup in advance for a quick, nutrient-packed soup that just needs to be reheated. I like to make a big batch of this over the weekend and enjoy it throughout the week. Or freeze it for a later date, just thaw and reheat for a quick meal!
Responsible ingredients: Aside from purchasing organic and local ingredients when possible, I also love to use homemade stock for this soup.
We hope you love this Creamy Carrot Ginger Soup!
- Perfect for a cool fall evening
- Vegan, gluten-free and packed with nutrients
- Great for serving large groups
Did you enjoy this Creamy Carrot Ginger Soup as much as we do?
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Carrot Ginger Soup
- 1 tablespoon coconut oil
- 1 onion diced
- 3 cloves garlic minced
- 1-inch knob ginger grated
- 5 cups carrots (8 medium) washed, roughly chopped, peeling on
- 1 potato (medium) washed, diced, peeling on
- 1 teaspoon turmeric
- 1 teaspoon coriander
- ¼-1/2 teaspoon cayenne pepper depending on your desired level of spice
- ⅛ teaspoon allspice
- salt + pepper to taste
- 3 cups broth vegetable or chicken
- 1 13.6 ounce can coconut milk
- mint leaves for garnish
- pepitas for garnish
- lemon juice a sprinkle for garnish
- Sauté: Heat large pot or dutch oven over medium-low heat. Add coconut oil, once hot, add onions and cook for about 10 minutes or until translucent. Then add garlic and ginger, sauté for 1-2 minutes or until fragrant. Add potato, carrots and spices. Cover and cook for about 40-45 minutes or until potato and carrots are soft.
- Boil: Add broth and bring to a boil.
- Puree: Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
- Heat it up: Return to heat and add coconut milk, stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired.
- Serve: Garnish with mint leaves, pepitas and a sprinkle of lemon juice. We like it with a slice of fresh bread!
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