This easy-to-make, flavor-packed carrot ginger soup is perfect for any time of the year. The combination of sweet carrots and spicy ginger creates a flavor that is both satisfying and refreshing. Whether you are looking for a light lunch or a comforting dinner, this soup is sure to satisfy your taste buds and leave you feeling satisfied.
As the temps across the US start to drop, many of us are craving foods that are warm and comforting. This simple carrot ginger soup feels like you’re getting a hug from the inside out.
Learning to make a tasty homemade soup should be a staple for any home cook. They are easy to throw together, and most of them don’t take a lot of effort or time, but they can be customized to your own personal tastes.
I have two versions of carrot soup that I like to make, carrot dill soup for the spring that I like to serve cold and this carrot ginger soup which is perfect for the fall.
I suggest using a 2-quart saucepan. You can go bigger, but the smaller diameter of a 2-quart pan makes it easier to blend with an immersion blender.
Start with your onion. No need to finely chop it up as it will be blended anyway, but you do want to slice it fairly thin so that it takes less time to cook down in the olive oil. Peel and grate your ginger with your favorite microplane. I find that it takes a chunk of ginger that is 3/4″ by 1″ by 1″ to make a solid 1 tablespoon of grated ginger. The garlic should be peeled and chopped into quarters. Carrots should be washed, peeled, and chopped into 1/2-inch rounds.
On a side note: I was very excited to use my new vegetable peeler for this recipe! When I tried to peel the apples for the Apple Crumble post last week, my peeler wouldn’t even cut through the skins. I’ve had quite a few chef friends recommend this vegetable peeler so I went for it. I had seen them before, but always passed judgment on the fact that they are so cheap! However, I am hooked! Now back to the soup.
Warm your pan over medium heat. Add the olive oil and give it a minute to heat up. Add in the onions and cook for 3 – 5 minutes stirring occasionally. The onions will begin to soften, become translucent, and will smell yummy. This will take less time if your onions were sliced thin and more time if they are thick. Once they look done, stir in the garlic and ginger. Allow it to cook for about 1 minute more until it becomes fragrant.
Then add in your chicken stock. I used homemade chicken stock, which I will cover in a future recipe, but you can substitute vegetable broth to make this vegan-friendly. Bring the stock to a boil and stir in the carrots, salt, and turmeric. The stock will turn an intense yellow cover and should just barely cover the carrots, as you can see in the photo above.
Cover the pan and reduce the heat to medium-low. Simmer for 12 – 15 minutes, stirring occasionally. You will know the carrots are done when you can pierce them easily with a fork. The moisture will cook down and look similar to the picture below when it’s done.
When it’s done, turn off the heat before you begin to puree with your immersion blender. If you choose to use a food processor or a blender, make sure that you allow the soup to cool for a couple of minutes prior to blending so that the heat doesn’t crack your glass or plastic container.
Before adding your coconut milk, you will have the consistency of baby food. Pour in your coconut milk and add in one teaspoon of white balsamic vinegar. If you don’t have it on hand, any lighter vinegar will work great (red wine, white wine, etc) or you can add a squeeze of lemon juice. Any of these will provide a small amount of acid that will react with the sweetness of the carrots and create a better balance. (I don’t recommend plain white vinegar for cooking.) Speaking of balance, this carrot ginger soup gets a wine pairing!
In the time it takes to cook the cornbread, you can whip up this carrot ginger soup, open a bottle of wine, and throw together a yummy weeknight dinner or the first course to something impressive.
Carrot Ginger Soup
- 2 tablespoons olive oil
- 1/2 onion
- 2 cloves garlic
- 1 tablespoons fresh grated ginger
- 2 cups chicken stock
- 3 cups chopped carrots (approx. 6 – 8 medium to large carrots)
- 3/4 teaspoon salt
- 1 teaspoon turmeric
- 1/2 cup coconut milk
- 1 teaspoon white balsamic vinegar
- Slice the onion, chop the garlic, grate the ginger, peel and chop the carrots.
- Warm a 2 quart sauce pan over medium heat.
- Add your olive oil and allow to warm.
- Add the onions and cook 3-5 minutes until soft and translucent.
- Add the garlic and ginger, cook 1 minute more or until fragrant.
- Pour in the chicken stock and bring to a boil.
- Stir in the carrots, turmeric, and salt.
- Cover and reduce heat to medium low.
- Simmer for 12 – 15 minutes or until carrots can be easily pierced with a fork.
- Remove from heat and puree mixture using an immersion blender. If using a blender or food processor, allow the mixture to cool a couple of minutes before processing.
- Stir in coconut milk and Worcestershire sauce.
- Serve warm.
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Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.