Thick, creamy, and flavorful Carrot And Ginger Soup Recipe made with veggies, broth, and coconut milk. Naturally vegetarian, gluten-free, and straightforward to make vegan.
author’s note
One Bowl of This Carrot Soup and You’ll Be Obsessed Too!
Carrots are one of those ingredients I toss into almost everything: soups, casseroles, stir-fries, even cake. They’re always there, always reliable, so I was surprised that I’d never attempted a carrot soup before.
That changed the day my sister raved about one she tried at a restaurant. I was curious (and honestly a little skeptical) that something so simple could stand out. But once I started testing my own version, I realized just how much flavor carrots bring when they’re front and center. Sweet, earthy, and creamy when blended, they turned into the kind of soup you can’t stop eating. Even my sister said it beat the one she had fallen in love with!
Ingredients
| Ingredient | Swap(s) / Tips |
|---|---|
| Coconut Oil and Butter | Measure coconut oil while solid. For vegan, use all coconut oil or vegan butter. |
| Shallots and Yellow Onion | Dice small so they cook evenly. |
| Garlic and Ginger | Dice fine for best flavor. Fresh is best, but jarred or powdered works in a pinch. |
| Yellow Curry Powder and Ground Coriander | Cook for 1–2 mins to bring out the flavor. You can sub turmeric and cumin in this carrot and ginger soup recipe if needed. |
| Red Curry Paste | Use less for a milder soup or swap for a drizzle of sriracha or chili flakes. |
| Carrots | Use fresh, firm carrots. Baby carrots work, or mix in purple or yellow carrots. |
| Vegetable Stock and Coconut Milk | Use full-fat, canned coconut milk (shake first). Light versions make it thinner. |
How To Make This Carrot And Ginger Soup Recipe
- Sauté Aromatics: Sauté shallots, onion, garlic, and ginger in butter and coconut oil.
- Add Spices: Add yellow curry powder, coriander, salt, pepper, and red curry paste.
- Cook Carrots: Boil carrots in vegetable stock until tender.
- Blend: Puree the mixture.
- Finish with Coconut Milk: mix in coconut milk, adjust seasoning.
- Serve: Optionally, finish with pepita seeds.
Storage
This carrot and ginger soup recipe is freezer-friendly. Cool it completely, then freeze in bags. For reheating, thaw and heat in a pot on medium-high. Leftovers last up to a week in airtight containers in the fridge.
Serve Carrot Soup With:
Appetizers
French Bread Recipe
Salads
Olive Garden Salad Recipe
Side Dishes
Roasted Vegetables
Sandwiches
Focaccia Grilled CheeseVariations
- Vegan Carrot Soup Recipe: Replace butter with additional coconut oil.
- Vegetarian Version: This soup is already naturally vegetarian; no changes needed.
- Gluten Free: While the ingredients in this carrot and ginger soup recipe are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.
