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Turn a bag of carrots into a spiced ultra creamy carrot and ginger soup! It’s rich and satisfying yet light, economical, and packed with anti-inflammatory detox ingredients.
It’s a bowl of goodness with a powerful ginger taste softened by the delicious coconut milk. It has that kick of spice that will keep you coming back for more and goes so well with delicious pesto bread or crusty panini rolls!
This is the kind of soup that tastes delicious all year round: light and refreshing in summer, spicy, and warming in winter. And if you love healthy soups, you’ll this fabulous collection of low-calories soups too.
This is the perfect recipe to use all the carrots forgotten in the fridge, and turning them into this creamy, healthy, and budget-friendly soup is a no-brainer.
Plus, it keeps well in the fridge for several days, so makes a brilliant make-ahead starter or lunch. Check out this post for more meal prep tips.
What ingredients you need
- Coconut milk
- Olive oil
- Salt & pepper
How to make this carrot and ginger soup
- Saute’ onion in olive oil with salt & pepper
- Add carrots and cook for 5 minutes
- Add ginger, garlic, and turmeric
- Pour over vegetable broth and coconut milk
- Cook for about 20 minutes
- Blend until smooth, check the seasoning, and serve!
The economical and versatile carrots are one of my favorite ingredients to cook with. From baked carrot fritters to a quick blender carrot cake or easy peas and carrots, this vegetable never fails when it comes to texture, flavor, and health benefits.
Carrots are low on calories, rich in fiber, vitamins, and beta carotene, an antioxidant great for your immune system, vision and skin. What’s not to love? Plus, ginger and turmeric are packed with amazing anti-inflammatory and antioxidant properties that make this soup a powerhouse recipe perfect for the whole family
Recipe Notes & tips
I like to use a small amount of coconut milk (1/3 cup) just to soften the edges and round out the flavors. That means you need just about 1/4 of a can and freeze the rest.
Using a small portion of coconut milk rather than the whole can reduces calories, fat and makes this delicious soup less expensive.
I love silky smooth soups and I use this high-powered blender, but any blender or immersion blender will be fine, just make sure the carrots are fork-tender.
Before blending it, you can also add more broth to the soup, if you’d like it thinner soup rather than thick and ultra-creamy.
How long does this carrot & ginger soup keep?
It keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
This beautiful soup is light yet filling, you can serve it hot or chilled, delicious either way and everyone will love it!
More quick easy soups?
If you love this recipe, you might enjoy these soups:
- red lentil soup with carrots and turmeric
- creamy chickpea and squash soup
- Italian white bean soup
- Vegan garlic chickpea soup
If you make this creamy carrot and ginger soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Creamy carrot ginger soup
- 1 Tbsp olive oil
- 1 small onion, sliced
- 1-2 garlic cloves, sliced
- 2 Tbsp fresh ginger, minced
- 1 tsp ground turmeric
- 1 lb carrots, peeled and sliced (450 grams)
- 2 ½ cups low salt vegetable broth (600 ml)
- 1/3 cup coconut milk (80 ml)
- salt & pepper, to taste
- In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
- Add the carrots, stir well, and cook for other 5 minutes.
- Add ginger, garlic and turmeric, mix well and cook for another minute.
- Add broth, coconut milk, and bring to the boil.
- Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.
- Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
- Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.
- Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!
- I usually make my own broth with vegetable scraps and herbs. However, when I’m short on time I go for hot water and vegan low salt vegetable broth cubes.
- How to freeze leftover coconut milk: place the unused milk in an airtight container or a sealed plastic bag in the freezer, until you need it again. It is ideal to pre-portion the coconut milk, this way you can use just a little bit or all of it, depending on the recipe at hand. Coconut milk will keep well for 1 month in the freezer.
- Seasoning: If you use a vegetable broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. In this case, I would start only with a good pinch of salt and pepper.
- Leftovers: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
- NOTE: nutritional values are estimates only.