Carrot and Ginger Soup

This carrot and ginger creamy soup is the perfect comfort recipe on a cold or rainy day. The touch of the ginger and the slight creaminess from the coconut milk really make this soup stand out! I like to have my soup with a piece of toast and olive oil or like my husband prefers it with toast and butter.

Seasonality information

This carrot and ginger soup recipe is perfect for a wet autumn day or a cold winter day, as it brings comfort and the ingredients are easily available throughout those seasons.

Ingredient swap options

For this soup, I have used ground ginger because I didn’t have any fresh ginger and decided to make it more practical therefore without fresh ginger. But you can totally make it with fresh ginger and use as much or as little as your palette likes it!

As a topping and to add crunchiness I chopped some almonds, but if you are not a fan of almonds or don’t have any at home, you can use any nuts you like or have. To add some protein you can also boil an egg and grate it on top of the soup for serving. This will make the soup more filling.

Dietary variations

This recipe is vegan, if you are not vegan, and have some full fat milk in the fridge that you need to use or you just don’t have any coconut milk at home that day, you can swap coconut milk for full fat milk.

Nutrition Information

The nutritional benefits of this recipe are the below: 

• Low in fat
• Low in saturated fats
• Low in sugars

On the other hand, this recipe is low in protein (you can add a grated egg or have some protein on the side with the soup).

Print Recipe

Carrot and Ginger Soup

Cooking Method: Frying, Roasting Courses: Mains, Soups Recipe Keys: Dairy Free Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins

Servings: 4

Best Season: Winter

Description

This carrot and ginger soup has a little bit of coconut milk to add creaminess to the soup without overpowering the carrot and ginger flavours. It is a very easy recipe to make and can be made in batches and frozen so you can have it in your freezer for a quick no-cook night in.

Ingredients

Servings

• 1 kg Carrots (roughly chopped into 3cm rounds)
• 1 tbsp Olive Oil
• 1 tsp Olive Oil
• 1 Onion (roughly chopped)
• 3 Garlic Cloves (minced)
• 1 tbsp Ground Ginger
• 1 l Vegetable Broth (1 L of water and 1.5 broth cubes or 1 L of premade veg broth)
• ¹⁄₃ cup Coconut Milk
• 12 Almonds (optional for serving)
• Handful Fresh parsley leaves (optional)

Instructions

1. Turn the oven on at 200ºC using the conventional heating mode, top and bottom heating.

2. Mise en scene. Prepare your ingredients, measure, weigh and chop all the ingredients.

3. In an oven tray, place your chopped carrots and mix them with 1 tbsp of olive oil. Put them in the oven to cook for 35 minutes. The carrots will have a slight char in some edges.

4. In the meantime, turn the heat to medium-high on the hob and add 1 tsp of olive oil in a dutch oven, then add the onions and cook for 8 minutes until they are translucent.

5. Add the minced garlic and cook for 1 minute and add the ginger for another minute.

6. Take the carrots out of the oven and place them in the dutch oven with the onions, garlic and ginger.

7. Add 1 L of water into the dutch oven and 2 vegetable broth tablets and bring to a boil. Then lower to a simmer for 10 minutes.

8. Stir in 1/3 cup of coconut milk.

9. If you have a hand blender, blend the soup in the dutch oven. If you do not have a hand blender transfer the soup in batches into your blender and blend until the soup has a smooth texture. This soup is on the thick side, so if you want a thinner soup, you can add more broth or water to the mixture.

10. Once soup is blended add some crushed almonds and coriander leaves and serve, enjoy!

Note

You can store this soup in an airtight container for up to 3 days in the fridge or you can freeze it for up to 3 months for best results.

Keywords: vegan, soups, homemade, carrot, ginger