Carrot Ginger Soup

Simple carrot ginger soup recipe– another quick soup recipe that is vegan and naturally gluten-free.

One of the best carrot ginger soups that I’ve had was at a resort in Mexico. It had the perfect amount of ginger and used roasted carrots and ginger as toppings for the carrot ginger soup.

Why is carrot ginger soup good for you?

Alone, both carrots and ginger have amazing nutritional benefits. However, together they result in a powerhouse of nutrients. Carrots are a fantastic source of antioxidant compounds that help protect against cardiovascular disease and cancer. And of course, as the adage goes, they promote good vision.

Ginger is great to maintain a healthy digestive system as it can help eliminate gas by soothing the intestinal tract. This recipe uses both fresh ginger root and crystallized ginger as an optional garnish. Crystallized ginger is cooked with sugar syrup then air-dried and rolled in sugar.

Ironically enough, a few days after I made this soup, I started developing a cold. The carrot ginger soup worked great at soothing my sore throat and loaded me up with immune boosting ingredients.

What to serve with carrot ginger soup

You can serve the carrot ginger soup with garlic confit toast, or a grilled cheese sandwich. One of my favorite vegan YouTubers, Rachel Ama has a great vegan grilled “cheese” sandwich that you should try. Of course, substitute for gluten-free bread.

You can also serve this with a salad, or by itself as an appetizer.

How do you store soup?

Store your carrot ginger soup in an airtight container in the fridge for 3-4 days. You can also freeze the soup in a plastic or glass jar to enjoy up to 3 months later.

What is in the carrot ginger soup?

• Carrot
• Ginger
• Garlic
• Onion
• Leek
• Celery
• Vegetable broth
• Thyme
• Rosemary
• Bay Leaf
• Salt
• Pepper
• Cinnamon stick- You can substitute this for ground cinnamon
• Coconut milk

HOW TO MAKE CARROT GINGER SOUP

1. Clean and chop the celery and leeks. Both should be cut in cross sections.
2. Roughly chop 3-4 garlic cloves and one yellow onion.
3. Clean, peel, and chop your carrots into chunks.
4. In a large pot, heat a few tablespoons of oil over medium heat. Use either olive or grapeseed oil.
5. Sauté the onion, garlic, and leek for about 5 minutes.
6. Add in the ginger, sauté for another minute or so.
7. Stir in the carrots. Season with salt and pepper. Cook for another 5-10 minutes.
8. Pour in the vegetable broth.
9. Add in the thyme, rosemary, bay leaf, and cinnamon stick (if you are using ground cinnamon, add this with the salt and pepper during step 7).
10. Bring to a boil and then let simmer for 20-30 minutes, until the carrots are tender.
11. Add in the coconut milk.
12. If you have an immersion blender, you can blend right in the pot until you’ve reached your desired consistency. If not, use a blender or food processor. In batches, if necessary, blend the carrot ginger soup to the desired consistency. Add the soup back to the pot to reheat.

Watch how to make the best carrot ginger soup

Want More Soup Recipes?

Potato Leek Soup

Creamy Chicken and Mushroom Soup

Roasted Red Pepper Chickpea Soup

Carrot Ginger Soup

This carrot ginger soup made with coconut milk is packed with immune boosting ingredients and is a great fall and winter soup option.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Dinner, lunch, Soup

Cuisine American

Servings 6 servings

Ingredients

  

• 1 ½ lbs. carrots even chunks
• 2 thumbs ginger roughly diced or grated
• 4 garlic cloves roughly chopped
• 1 yellow onion roughly chopped
• 1 leek roughly chopped in cross sections
• 2 celery stalks roughly chopped in cross section
• 6 cups vegetable broth
• fresh thyme
• fresh rosemary
• bay leaf
• salt to taste
• pepper to taste
• 1 cinnamon stick
• 4 oz. coconut milk

Instructions

 

• Clean and chop the celery and leeks. Both should be cut in cross sections.
• Roughly chop 3-4 garlic cloves and one yellow onion.
• Clean, peel, and chop your carrots into chunks.
• In a large pot, heat a few tablespoons of oil over medium heat. Use either olive or grapeseed oil.
• Sauté the onion, garlic, leek, and celery for about 5 minutes.
• Add in the ginger, sauté for another minute or so.
• Stir in the carrots. Season with salt and pepper. Cook for another 5-10 minutes.
• Pour in the vegetable broth.
• Add in the thyme, rosemary, bay leaf, and cinnamon stick (if you are using ground cinnamon, add this with the salt and pepper during step 7).
• Bring to a boil and then let simmer for 20-30 minutes, until the carrots are tender.
• Add in the coconut milk. Blend (in an immersion blender or regular blender) until you've reached your desired consistency.

Keyword appetizer, broth, dinner, gluten-free, soup, stock, vegan, vegetarian