Description
This Creamy Carrot Ginger Soup combines the natural sweetness of carrots with the warming spice of fresh ginger, all blended into a smooth and velvety coconut milk base. Perfectly seasoned and comforting, this soup makes a wholesome starter or a light meal ideal for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon Italian seasoning
Main Ingredients
- 2 pounds carrots, peeled and roughly chopped
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Add the olive oil and butter to a large soup pot or Dutch oven over medium heat. Sauté the chopped onions until they become soft and lightly browned, approximately 5-7 minutes.
- Add Spices: Stir in the minced garlic, grated fresh ginger, and Italian seasoning, cooking for about one minute until fragrant.
- Cook Carrots: Add the peeled and roughly chopped carrots and pour in the chicken or vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to a rapid simmer so it stays gently boiling. Cover the pot with the lid slightly ajar and cook until the carrots are tender, about 20-25 minutes.
- Blend the Soup: Allow the soup to cool slightly, then transfer it carefully to a blender or use an immersion blender directly in the pot. Blend until completely smooth.
- Finish and Season: Return the blended soup to the pot, stir in the can of coconut milk, and season generously with salt and pepper to taste. Warm through before serving.
Notes
- The ginger flavor is subtle with 1 teaspoon and mild with 2 teaspoons—feel free to adjust the amount of grated fresh ginger to your personal taste if you prefer a stronger ginger kick.
- You can use either chicken or vegetable broth depending on your dietary preference.
- This soup can be made vegan by using vegetable broth and omitting butter or substituting with a plant-based alternative.
- For easier blending, allow the soup to cool slightly before pureeing.
