Cozy Carrot Ginger Soup Recipe for Chilly Days

There’s something magical about the aroma of carrot ginger soup wafting through your kitchen. The warm, earthy notes of roasted carrots mingle with the zingy, fresh punch of ginger, making each spoonful a cozy embrace on a chilly day. Imagine curling up with a bowl of this vibrant orange goodness, wrapped in your favorite blanket while the world outside gets nippy. It’s like a hug in a mug—who wouldn’t want that?

Now, let me take you on a little journey back to that one rainy afternoon when my kitchen transformed into a sanctuary filled with laughter and love. My best friend and I decided to whip up this delightful carrot ginger soup for our movie marathon. As we peeled carrots and grated ginger, we found ourselves giggling over old memories and trying not to spill too much on the floor. Spoiler alert: we failed miserably, but hey, it made for great bonding time!

I still remember how my family practically licked their bowls clean that day; they were all so surprised at how delicious it turned out!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Carrots: Use fresh, vibrant carrots; they add sweetness and color to the soup.

• Fresh Ginger: Opt for young ginger for its milder flavor; it complements the carrots perfectly.

• Onion: A medium onion adds depth and sweetness; sauté until translucent for best results.

• Garlic: Fresh garlic cloves bring aromatic warmth; use 2-3 cloves for optimal flavor.

• Vegetable Broth: Choose low-sodium broth to control saltiness; enhances the overall taste without overpowering.

• Coconut Milk: Adds creaminess and a hint of sweetness; optional but highly recommended for richness.

• Lemon Juice: A splash brightens up the flavors; essential for balancing sweetness with acidity.

• Olive Oil: For sautéing vegetables; adds subtle flavor while keeping things healthy.

• Salt and Pepper: Basic seasonings that enhance all flavors; adjust according to personal preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by washing and peeling about six large carrots. Cut them into uniform chunks—this helps them cook evenly and reduces cooking time.

Sauté Aromatics: Heat two tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and sauté until it becomes translucent, releasing its sweet aroma—about five minutes should do.

Add Carrots and Ginger: Toss in your chopped carrots along with two tablespoons of grated fresh ginger. Stir everything together for another two minutes until fragrant.

Pour in the Broth : Pour four cups of vegetable broth into the pot. Bring it all to a boil, then reduce heat and let it simmer until the carrots are tender—approximately 20 minutes will suffice.

Blend Until Smooth : Once cooked, carefully transfer the soup into a blender (or use an immersion blender) until silky smooth. If using a regular blender, allow some steam to escape before blending.

Add Coconut Milk & Seasonings : Return the blended soup to your pot over low heat. Stir in one cup of coconut milk along with salt, pepper, and two tablespoons of lemon juice. Adjust seasoning as needed before serving.

Now sit back and bask in all your culinary glory as you savor every delightful spoonful of your homemade carrot ginger soup!

Perfecting the Cooking Process

Start by sautéing onions and garlic for enhanced flavor, followed by adding carrots and ginger. Pour in broth, simmer until tender, then blend until smooth for the ultimate creamy texture.

Add Your Touch

Feel free to swap out carrots for sweet potatoes or add a splash of coconut milk for richness. Experiment with spices like cumin or coriander to elevate the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat, stirring frequently to maintain creaminess.

I once made carrot ginger soup for my friends during a cold winter evening. They raved about it! Now it’s our go-to dish whenever we gather.

FAQ

What can I serve with carrot ginger soup?

Serve with crusty bread or a fresh salad for a complete meal.

Can I freeze carrot ginger soup?

Yes, freeze it in portions to enjoy later on busy days!

How do I make carrot ginger soup spicier?

Add more fresh ginger or a pinch of cayenne pepper for extra heat.

Print

Carrot Ginger Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Carrot ginger soup is a comforting and vibrant dish that warms both the body and soul. Infused with the sweet earthiness of roasted carrots and the zesty kick of fresh ginger, this creamy soup is perfect for chilly days. Whether enjoyed as a hearty main course or a delightful appetizer, it’s easy to make and sure to impress your guests!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Appetizer/Main
• Method: Sautéing/Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2–3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent (about 5 minutes).
2. Add minced garlic, chopped carrots, and grated ginger; stir for another 2 minutes until fragrant.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender (approximately 20 minutes).
4. Blend the soup until smooth using an immersion blender or regular blender (allow steam to escape if using a regular blender).
5. Return blended soup to pot; stir in coconut milk, lemon juice, salt, and pepper. Adjust seasoning as needed before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 7g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg