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Carrot Ginger Soup

Creamy carrot ginger soup garnished with cilantro and pumpkin seeds in bowl
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A creamy, comforting soup that transforms simple carrots and ginger into a nourishing meal. It's vegan, easy to make, and perfect for a quick, healthy dinner or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil or coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated (about a 2-inch knob)
  • 2 pounds carrots, peeled and chopped into 1-inch chunks
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon maple syrup or honey (optional)
  • Juice of 1/2 a lime
  • Salt and black pepper to taste

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onion and cook for 5-7 minutes until softened.
  2. Stir in the garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until carrots are tender.
  4. Carefully transfer the hot soup to a blender. Vent the lid by removing the center cap and covering with a towel. Blend on high until completely smooth. Alternatively, use an immersion blender in the pot.
  5. Return the smooth soup to the pot over low heat. Stir in the coconut milk, lime juice, and maple syrup (if using). Season generously with salt and pepper. Warm through for 2-3 minutes before serving.

Notes

Always vent your blender when blending hot liquids to prevent steam explosions. The lime juice is essential for balancing the flavors. Soup thickens when chilled; thin with a splash of broth or water when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/carrot-ginger-soup/