Carrot Ginger Soup

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Carrot Ginger Soup AI-generated image
30 minTotal time
EasyDifficulty
200kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Vegetable broth An equal amount of chicken broth, if preferred.
  • Olive oil An equal amount of neutral vegetable oil.
  • Coconut milk An equal amount of unsweetened cashew cream for a similarly creamy texture.

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein3 g
Carbohydrates17 g
Fat14 g

Fiber 4 g · Sugar 8 g · Sodium 500 mg

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A flavorful Indian-inspired soup made with carrots, garlic, ginger, and onions

Soup Indian Vegetarian

Steps

  1. Peel and chop the carrots, garlic, ginger, and onion.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion, garlic, and ginger to the pot and sauté until fragrant.
  4. Add the chopped carrots, cumin, turmeric, salt, and pepper to the pot and stir well.
  5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes until the carrots are tender.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
  7. Return the soup to the pot and stir in the coconut milk. Heat gently for a few minutes.
  8. Adjust the seasoning if needed.
  9. Serve hot and enjoy!

Tips for Carrot Ginger Soup

  • For a velvety finish, blend thoroughly; any remaining carrot pieces can make the soup feel grainy.
  • Keep the soup at a gentle heat after adding coconut milk to help preserve its smooth texture.
  • Serve with toasted bread or a sprinkle of cumin for extra contrast and aroma.

Drink pairing

A dry, aromatic white wine like Gewürztraminer
Its floral aromas and gentle fruit complement the ginger and cumin while balancing the creamy coconut milk.

0% option: Ginger tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, stirring so it warms evenly.

Frequently asked questions

How can I tell when the carrots are tender enough to blend?
A fork should slide into the largest pieces easily, with little resistance.

Can I make this soup ahead?
Yes. Make it ahead and refrigerate; the flavors meld as it rests. Reheat gently, stirring until steaming hot.

What if the soup is too thick?
Stir in a little extra broth until it reaches the consistency you like.
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