This carrot ginger soup is cozy, creamy, and just the right amount of spicy-sweet.
It’s one of those soups that feels like a warm hug — simple ingredients, bold flavors, and super comforting.
I’ve made this one so many times, especially during the colder months or when I just want something soothing and light.
It’s bright, healthy, and easy to blend up in one pot. Nothing fancy here — just real food that tastes amazing.
Why I Love This Recipe
This soup has become a go-to for me when I want something flavorful, simple, and filling without being heavy.
- It uses basic pantry veggies but tastes super fresh
- The ginger gives it a subtle kick that’s not overpowering
- Blending everything makes cleanup easy — one pot, one blender
- You can dress it up or keep it super plain
- Leftovers are even better the next day
Servings and Time
Servings: 4 bowls
Total Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1½ pounds carrots (about 6–7 medium carrots), peeled and chopped
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canned coconut milk (plus extra for topping, optional)
- Juice of ½ a lemon
Ingredient
Pro Tips
- Use fresh ginger for the best flavor — don’t skip it
- A high-powered blender will give you that extra creamy texture
- Add the coconut milk last so it doesn’t separate while boiling
- Let the soup cool just a bit before blending to avoid pressure buildup
- Squeeze the lemon in right before serving to brighten it up
Tools You’ll Need
- Large pot or Dutch oven
- Blender (stand or immersion)
- Ladle
- Knife and cutting board
- Peeler
- Measuring cups and spoons
Substitutions and Variations
- No coconut milk? Use heavy cream or cashew cream
- Add heat: A pinch of cayenne gives it a nice kick
- Add protein: Top with roasted chickpeas or serve with a grilled cheese
- No broth? Use water + bouillon cube
- Make it chunky: Just pulse-blend for texture
Make Ahead Tips
You can make this soup up to 3 days ahead. Store it in the fridge and just reheat gently on the stove. It also freezes really well — just leave out the lemon and coconut milk, and stir those in after thawing and reheating.
Step-by-Step Instructions
Step 1: Sauté onions, garlic, and ginger
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 tablespoon minced fresh ginger, and 2 cloves minced garlic. Stir and cook for 5–6 minutes, until the onion is soft and translucent.
Step 2: Add chopped carrots
Add 1½ pounds of peeled, chopped carrots to the pot. Stir everything together so the carrots are coated with the oil and aromatics.
Step 3: Add broth, salt, and pepper
Pour in 4 cups of vegetable broth. Add ½ teaspoon salt and ¼ teaspoon black pepper. Stir everything, then bring it to a boil. Once it’s boiling, reduce the heat and simmer for 20 minutes, or until the carrots are very soft.
Step 4: Blend the soup
Turn off the heat and let the soup cool slightly. Carefully transfer the soup to a blender (or use an immersion blender right in the pot). Blend until completely smooth and creamy.
Step 5: Stir in coconut milk and lemon
Pour the soup back into the pot if using a blender. Stir in ½ cup of canned coconut milk and the juice of ½ a lemon. Taste and adjust seasoning if needed.
Step 6: Serve and garnish
Ladle the soup into bowls and top with a swirl of extra coconut milk, cracked pepper, or fresh herbs if you like. Serve hot!
Leftovers & Storage Tips
- Store soup in the fridge for up to 4 days
- Reheat on the stove or microwave — stir well before serving
- Freeze in airtight containers for up to 3 months
- Add a splash of broth or water when reheating to thin it out
Macros (Per Serving – makes 4 servings)
- Calories: 170
- Protein: 3g
- Fat: 10g
- Carbs: 20g
- Fiber: 4g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Carrots are full of natural sugars, so when you simmer them slowly, those sugars concentrate and give a natural sweetness to the soup. Ginger adds warmth and a little zing, while coconut milk balances it all with richness. Blending traps air and emulsifies everything into a creamy texture — no cream needed.
Common Mistakes
- Not cooking carrots long enough — if they’re not soft, the soup will be gritty
- Skipping the ginger — it’s what makes this soup taste special
- Blending too hot — let it cool a few minutes before blending to avoid splatters
- Adding lemon too early — the flavor can dull with heat
What to Serve With
- Crusty sourdough or garlic bread
- Simple green salad with vinaigrette
- Grilled cheese sandwich
- Roasted chickpeas on top for crunch
- Warm pita or naan
FAQ
Can I use baby carrots?
Yes! Just measure out the same weight (1½ pounds) and chop them a bit for faster cooking.
Can I make it without coconut milk?
Totally. Use cream, almond milk, or even just extra broth.
Is this soup spicy?
Nope. The ginger gives it a gentle kick but it’s still mild.
Do I have to peel the carrots?
Peeling is best for smoother texture, but you can skip it if you scrub them well.