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A ceramic bowl of creamy carrot and ginger soup topped with chickpeas and fresh parsley on a marble surface.
Daniel

Carrot and Ginger Soup

Silky, warming soup with bright ginger heat and natural sweetness from slow-cooked carrots - pure comfort in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, lunch, Soup
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 1 large yellow onion diced (about 1.5 cups)
  • 3 cloves garlic minced
  • 2 tbsp fresh ginger peeled and finely grated
  • 2 lb carrots peeled and sliced 1/2 inch thick
  • 6 cups low-sodium vegetable broth
  • 0.5 cup coconut milk full-fat, plus more for drizzling
  • 1 tsp fine sea salt plus more to taste
  • 0.25 tsp freshly ground black pepper
For Garnish
  • 0.25 cup fresh cilantro leaves torn
  • 2 tbsp toasted pumpkin seeds

Equipment

  • Large Dutch oven or heavy pot
  • Blender (standard or immersion)

Method
 

Prep
  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until soft and translucent, about 6-7 minutes, stirring occasionally. Add garlic and ginger and cook 1 minute more until fragrant - do not let the garlic brown.
  2. Add sliced carrots, salt, and pepper. Stir to coat in the oil and aromatics, then cook for 5 minutes to lightly caramelize the edges. The carrots should look slightly glossy and smell sweet.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to maintain a gentle simmer, cover partially, and cook until carrots are completely tender when pierced with a knife, about 20-25 minutes.
  4. Remove from heat. Stir in coconut milk. Using an immersion blender, puree until completely smooth, or working in batches, transfer to a standard blender and blend until silky. Return to pot and taste for seasoning - add more salt if needed.
  5. Ladle into warm bowls. Drizzle with additional coconut milk, scatter cilantro and pumpkin seeds over top. Serve immediately with crusty bread if desired.

Notes

For deeper flavor, roast the carrots at 425F for 25 minutes before adding to the pot - this concentrates their sweetness dramatically. The soup keeps beautifully for 4 days refrigerated and freezes well for 2 months; thin with broth when reheating if needed. For a brighter finish, stir in 1 teaspoon fresh lemon juice just before serving.