A vibrant and creamy soup made with tender roasted carrots, spicy ginger, and a rich coconut turmeric broth. Finish with chili crisp, fresh herbs, and your favorite crispy toppings for texture, and enjoy this immune boosting soup all cozy season long!
This Creamy Carrot Ginger Soup is as delicious as it is colorful. Carrots are roasted till tender and caramelized, then blended with a rich coconut-turmeric broth until velvety-smooth. You’ll be shocked how flavorful this recipe is given the simplicity of its ingredient list.
Like most puréed soups, I think this one really shines when topped generously with elements that add extra texture and dimension: fresh herbs, roasted nuts or seeds, and croutons or crispy chickpeas.
I love to whip up a big batch of this vibrant carrot soup during cold season. With anti-inflammatory turmeric and immune-boosting ginger, it makes me feel nourished from the inside out. It freezes beautifully so I can keep some on hand any time I feel a little under the weather.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients. In spite of its short and sweet ingredients list, this soup is unbelievably flavorful.
- Anti-inflammatory. Turmeric and ginger are have powerful anti-inflammatory and antioxidant properties. They’re also great immune boosters for cold season!
- Low-effort. So much flavor development happens in the oven, totally hands off.
Ingredients for Carrot Ginger Soup
- Carrots. The star of the show! Give them a good scrub and leave the peels on for extra nutrition and fiber.
- Fresh ginger. Start with 1 tablespoon and add even more if you love an extra spicy ginger soup.
- Oil, onion & garlic. Our aromatic base!
- Jalapeños (or serranos). Optional, if you’re a spice fiend! For a milder spice, remove the ribs and seeds of the jalapeños prior to chopping. For extra spice, leave in all the seeds or use a spicier variety of pepper, like serranos or Thai chilis.
- Coconut milk. Full-fat coconut milk will give the richest texture, but lite can work too. See the FAQ for substitutions if you’re not a coconut fan.
- Turmeric & black pepper. Just a teaspoon of turmeric contributes a mild flavor and a beautiful golden color. Make sure to add black pepper — the piperine will boost the absorption of curcumin in the turmeric to enhance its anti-inflammatory benefit.
- Lemon juice. For brightness and acidity to round out all the flavors.
How to Make This Creamy Carrot Soup
- Scrub carrots clean.
- Chop carrots and toss with oil, salt and pepper. Arrange on a baking tray.
- Sauté aromatics until golden brown.
- Add turmeric and black pepper.
- Add broth and coconut milk to the soup and allow to simmer while the carrots finish roasting.
- Once the carrots are caramelized, add them to the soup.
- Use an immersion blender to purée the soup till smooth.
- Adjust consistency to preference with extra broth. Add fresh lemon juice and season with salt and pepper to taste.
Sarah’s Recipe Notes
- Make the recipe your own! The simplicity of this recipe makes it a perfect base for all sorts of flavors. Try adding in a Indian curry spices (cumin, coriander, garam masala), or a heaping spoonful of Thai red curry. Add harissa paste or a tablespoon of miso for extra flavor.
- Add textural variety with your toppings. I think puréed soups always benefit from plenty of crunchy toppings. Hand-torn croutons, crispy roasted chickpeas, toasted nuts or breadcrumbs are a few great options. A few slices of good crusty bread never hurt either.
- To add some extra protein…. Add a handful of dry red lentils or a can of cooked white beans for an extra boost of protein. Let the red lentils simmer till tender. Both blend up super smooth but won’t impact the flavor too much; the carrots and ginger will remain front-and-center.
Topping Suggestions
I love adding plenty of toppings to add texture and extra dimensionality to the soup. Here are some of my favorite recommendations:
- Fresh options: Chopped cilantro, mint, or Thai basil. A handful of pomegranate arils. A dollop of sour cream or coconut yogurt.
- Spicy options: A drizzle of chili oil. A shake of chili flakes. Chili crisp.
- Nutty options: Toasted pistachios, pine nuts, pepitas.
- Crunchy options: Roasted chickpeas, hand-torn croutons, fried shallots.
Recipe FAQ
Can I use powdered ginger instead?
Fresh ginger is highly recommended for the best flavor! However, in a pinch, you can add about 1/2 teaspoon ground ginger instead.
Can I use fresh turmeric instead?
Sure! Peel the turmeric root and mince it up. You’ll need about 1 tablespoon. (If you’ve never cooked with fresh turmeric, be aware that it will stain your cutting board, hands, countertop, and clothes! If anything gets stained, you can place it outside in direct sunlight for a few hours and it will naturally lighten.)
What can I use if I don’t like coconut?
Feel free to substitute in your favorite cooking cream, such as homemade cashew cream or a store-bought nondairy cream. You can also use a creamy store-bought plant milk, such as oat milk.
Can I cook the carrots stovetop instead of roasting them first?
The roasting brings out a lot of flavor in the carrots! The caramelization adds complexity and brings out the natural sweetness of the carrots. However, if you’re in a hurry, you are welcome to add the chopped carrots directly to the soup along with the broth and coconut milk. Simmer everything together until the carrots are tender, then blend and season as directed!
More Cozy Season Soup Recipes
- Italian Wedding Soup – A homemade, vegan version of a classic canned favorite.
- Avgolemono (Lemon Chick’n Soup) – Tangy, fresh, and incredibly comforting.
- Peanut and Sweet Potato Stew – Creamy and packed with flavor, all peanut butter lovers need to try this recipe!
Creamy Carrot Ginger Soup
A vibrant and creamy soup made with tender roasted carrots, spicy ginger, and a rich coconut turmeric broth. Finish with chili crisp, fresh herbs, and your favorite crispy toppings for texture, and enjoy this immune boosting soup all cozy season long!
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Servings: 6
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Equipment
- Dutch oven
- immersion blender
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds carrots
- 1 onion diced
- 1-2 jalapeño or serrano peppers diced (optional, for spice)
- 3-4 cloves garlic minced
- 1 tablespoon minced or grated fresh ginger
- 1 teaspoon turmeric
- black pepper
- 4-6 cups vegetable broth start with 4; add more to adjust consistency
- 1 (13.5 oz) can full-fat coconut milk
Crunchy Topping Ideas
- croutons
- roasted chickpeas recipe here
- toasted nuts e.g. pistachios, pine nuts, pepitas
Fresh Topping Ideas
- fresh herbs e.g. cilantro, mint, thai basil
- pomegranate arils
- vegan sour cream or coconut yogurt great it your soup is spicy
Instructions
- Prep: Preheat oven to 425°F. You'll need a rimmed baking sheet. You can line with parchment or a silicone mat for easy cleanup, but it isn't required.
- Prep the carrots: It isn't necessary to peel the carrots for this recipe, but make sure that you give them a good scrub to remove any dirt. Pat them dry, trim off the ends, and chop into roughly 1" pieces.
- Season and roast carrots: Transfer the carrots to the baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss with your hands to coat. Spread the carrots out into an even layer and roast for 35-40 minutes, until tender and lightly caramelized. You can give them a toss at the 20 minute mark to help them cook evenly.
- Sauté aromatics: While the carrots roast, heat 1 tablespoon olive oil in a pot over medium heat. When oil shimmers, add diced onion, diced jalapeños or serranos, minced garlic, and minced or grated ginger. Sauté until translucent, about 4-6 minutes. Add in turmeric and black pepper, stir to coat the veggies, and sauté for another 30-60 seconds.
- Add liquids: Pour in 4 cups of vegetable broth and the canned coconut milk. Stir and allow the mixture to come up to a boil. Reduce heat to low, cover partially, and allow the soup to gently simmer for 10-15 minutes, or until the carrots are done roasting.
- Add roasted carrots and blend: Once the carrots are roasted, scoop them into the soup. Use an immersion blender to purée the soup till smooth. If you prefer a thinner soup, blend in additional vegetable broth to taste. (If you don't have an immersion blender, transfer the roasted carrots directly to a blender. Ladle about 2 cups of the broth into the blender with the carrots and carefully blend till smooth. Stir the puréed mixture back into the soup pot. Check the notes for important Safety Tips for Blending Hot Liquids.)
- Taste and adjust: Stir in fresh lime juice. Taste the soup and adjust salt, pepper, and acidity to preference.
Notes
Coconut milk alternatives: Use your favorite nondairy cream. Homemade cashew cream works great. You can also use a creamy plant milk such as unsweetened oat milk.
Ground ginger: While fresh ginger is highly recommended for the best flavor, in a pinch you can use 1/2 teaspoon ground ginger.
Fresh turmeric: You can substitute 1 tablespoon fresh turmeric root, peeled and minced. Keep in mind that turmeric stains, so protect your countertop, clothing, and cutting board. Anything that you accidentally stain can be laid in direct sunlight to bleach out the stains.
Curried carrot soup: Try making the soup with 1 tablespoon red Thai curry or an Indian curry blend.
Safety Tips for Blending Hot Liquids:
- Do not fill the blender more than halfway. If you have a small blender pitcher, it’s better to blend in a few batches than to over-fill the blender.
- Let the steam vent. Open the center lid cap or vent and cover the hole with a folded kitchen towel. This will allow steam to vent and reduce the chance of pressure buildup.
- Start on low speed! Increase speed gradually. Again, pressure can rapidly build up in a blender.
Useful Tools:
- Favorite soup pot: my Lodge Dutch oven.
- My immersion blender: this one from Cuisinart.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Made it last night. Delicious and easy. Definitely recommend.