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My soup kick continues with this extra creamy and amazingly easy creamy ginger carrot soup. It’s made with wholesome ingredients that taste great when combined, and also happens to be paleo and vegan. This carrot soup pairs perfectly as a side to a main dish like roasted chicken or a salad, or on its own in a big bowl topped with whatever you like (in my case, I love topping it off with bacon bits!) All you’ll need to blend it up is either an immersion blender or regular blender.
Creamy Ginger Carrot Soup Ingredients
Onion & Garlic: As always, onion and garlic are the base of this soup recipe. Onion and garlic are some of my absolute favorite flavors and they just can’t be missed in soup! You’ll want to use a yellow or white onion for this recipe. When those flavors are simmering in the avocado oil the smell will fill your entire kitchen with the best smell ever!
Carrots: Carrots are of course the star of the show for this recipe. I think carrots are often forgotten as being such a versatile produce item; they really take on whatever flavor they are immersed in, whether that be something sweet or savory. I definitely went savory here with this soup recipe and I think you’ll love it.
Spices: The spices you’ll need for this recipe are extremely simple, just salt, black pepper and ginger. You may want to adjust to add more salt or pepper based on your preference as you cook. As far as the ginger, a fresh, minced piece of ginger will work best but you can replace it for about one tablespoon of ground ginger if needed.
Vegetable Broth: The majority of the liquid for this soup comes from vegetable broth. You’ll use the broth to bring the soup to a boil and soften up the carrots so they can be easily blended. Feel free to use chicken broth as a substitute if you are not vegan or vegetarian.
Coconut Milk: The creaminess in the creamy carrot ginger soup comes from the coconut milk. For optimal creaminess you’ll want to use canned, full-fat coconut milk. Alternatively, you could opt for a can of coconut cream, which would result in an even thicker bisque-like soup. If needed, you can use coconut milk from a carton as well but it will be thinner.
How To Make Creamy Ginger Carrot Soup
Step One: Heat the oil in a large pot over medium/high heat until warm. After dicing the onion and garlic, add both into the pot and stir it around the oil. Cook for about 10 minutes, until the onions are translucent and browning.
Step Two: While the onion and garlic cook, peel and chop the carrots into ~1/4-inch slices. The smaller the carrots are chopped the quicker they will cook. Add the carrots into the pot.
Step Three: Add the salt, black pepper and ginger and give everything a stir to coat the vegetables in the spices. Cook for about five minutes, until the ginger is aromatic.
Step Four: Pour in the vegetable broth to completely cover the carrots, adding additional broth if the carrots are not covered. Put the lid on the pot and bring the soup to a boil. Once boiling, cook for 20-30 minutes, until the carrots are tender when pierced with a fork.
Step Five: Once the carrots are soft, use an immersion blender (or transfer the mix in batches to a regular blender) to completely blend the soup until it is smooth.
Step Six: When everything is smooth, reduce the heat to low and pour in the coconut milk. Give the soup one last stir and either serve immediately or store in the refrigerator for up to five days.
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CREAMY GINGER CARROT SOUP
4-6
servings10
minutes40
minutesGluten Free, Dairy Free, Paleo, Whole 30, Vegan
Ingredients
2 tbsp avocado or olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
~2 lbs carrots, peeled and chopped
1 tsp salt
1/2 tsp black pepper
1-inch piece of ginger, minced
4 cups vegetable broth (or chicken broth)
15oz can full-fat coconut milk
Directions
- Heat the oil in a large pot over medium/high heat until warm. After dicing the onion and garlic, add both into the pot and stir it around the oil. Cook for about 10 minutes, until the onions are translucent and browning.
- While the onion and garlic cook, peel and chop the carrots into ~1/4-inch slices. The smaller the carrots are chopped the quicker they will cook. Add the carrots into the pot.
- Add the salt, black pepper and ginger and give everything a stir to coat the vegetables in the spices. Cook for about five minutes, until the ginger is aromatic.
- Pour in the vegetable broth to completely cover the carrots, adding additional broth if the carrots are not covered. Put the lid on the pot and bring the soup to a boil. Once boiling, cook for 20-30 minutes, until the carrots are tender when pierced with a fork.
- Once the carrots are soft, use an immersion blender (or transfer the mix in batches to a regular blender) to completely blend the soup until it is smooth.
- When everything is smooth, reduce the heat to low and pour in the coconut milk. Give the soup one last stir and either serve immediately or store in the refrigerator for up to five days.
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