Cozy Carrot Ginger Soup
When you’re craving something warm, vibrant, and nourishing, carrot ginger soup is the perfect choice. This simple, wholesome recipe blends sweet carrots with fresh ginger, garlic, and a creamy finish for a bowl that’s both comforting and revitalizing. It’s naturally healthy, easy to make, and ideal for quick weeknight dinners, meal prep, or soothing cold-weather cravings.
Why You’ll Love This Carrot Ginger Soup
This soup is packed with flavor and nutrients without requiring fancy ingredients. The natural sweetness of carrots pairs beautifully with the warm, zesty kick of fresh ginger. A splash of coconut milk or cream makes it velvety smooth, while vegetable broth keeps it light and nourishing. It’s also dairy-free and gluten-free—perfect for a variety of diets.
Ingredients You Need
- Fresh carrots
- Onion
- Fresh ginger
- Garlic
- Cinnamon
- Bay leaf
- Olive oil
- Vegetable or chicken broth
- Coconut milk
- Salt, pepper
How to Make Carrot Ginger Soup
- Sauté onions, carrots, garlic, cinnamon, and ginger until fragrant.
- Add broth and bay leaf.
- Simmer until carrots are soft.
- Blend until silky smooth.
- Stir in coconut milk for creaminess.
Serving Ideas
Top with:
- Fresh herbs
- Toasted pumpkin seeds
- A drizzle of olive oil
- Crusty bread or Corn Bread on the side
Perfect for Meal Prep
This soup stores beautifully and tastes even better the next day. Make a big batch and enjoy it for lunches, easy dinners, or a nourishing freezer meal.
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Carrot ginger soup is the ideal blend of cozy comfort and bright, fresh flavor. Whether you’re looking for a healthy recipe, a soothing immune-boosting meal, or a simple dish with big flavor, this vibrant soup always delivers.
Looking for other comfort soups? Try some of my favorites:
- Creamy mushroom soup
- Roasted butternut squash soup
- Broccoli Cheddar soup
- Hearty Zuppa Toscana
- Pizza soup
Carrot Ginger Soup
Equipment
- Heavy bottomed stock pot
- Immersion blender or blender
Ingredients
- 2 pound carrots, peeled and chopped (about 10-12 medium size)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 inch piece ginger, peeled and chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 bay leaf
- 1 tsp cinnamon
- 2 tbsp olive oli
- salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a heavy bottom stock pot.
- Add onions, carrots, and 1/2 tsp each salt and pepper. Salt and pepperCook until onions are transparent, about 5 minutes
- Add garlic, ginger, and cinnamon. Cook additional 1 minute.
- Add chicken broth and bay leaf. Cover and allow to simmer for 20 minutes or until carrots are tender.
- Remove from heat. Remove bay leaf. Using a stick blender, carefully blend all ingredients until it forms a smooth consistency.
- Return to low heat. Stir in coconut milk. Adjust seasoning. Heat until warmed through.
- Serve immediately or at room temperature.
