Carrot Ginger Soup

4.67 from 9 votes

This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly, and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes!

The recipe yields 5 cups.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American, vegan, vegetarian

Keyword: carrot ginger soup

Servings:

Calories: 183kcal

Author: Katia

Ingredients

1 tablespoon olive oil
1 small onion, sliced
3 garlic cloves, sliced
3 tablespoon fresh ginger, minced (or 2 tsp of ground ginger)
2 teaspoon ground turmeric
2 pound (900 grams) carrots, peeled and sliced
3 ½ cups (840 ml) low salt vegetable broth
⅔ cup (160 ml) coconut milk
1 teaspoon salt, plus more to taste
⅛ teaspoon black pepper
1 lime or lemon juice, to serve
fresh chopped cilantro, to serve (optional)

US Customary - Metric

Instructions

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.
Stir in the ginger, garlic and turmeric, mix well and cook for another minute.
Add the carrots, broth, coconut milk, and seasoning, and bring to a boil. (Note: If you use a vegetable broth that tastes quite salty on its own, add the salt at the end and not at the beginning.)
Reduce the heat, cover with a lid, and simmer for about 20 minutes until the carrots are cooked through and soft. Stir occasionally.
Remove the pot from the heat, let it cool slightly, and transfer it to a high-powered blender or blend it with an immersion blender. Blend until smooth, then taste and adjust the seasonings to your liking. Add fresh lime juice (from about ½ lime).
Serve warm or cold, topped with chopped cilantro (optional) and accompanied by the remaining lime wedges for an extra zesty flavor, if desired. Enjoy!

Notes

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.

Nutrition Facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition