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Carrot Ginger Soup

Bowls of creamy Carrot Ginger Soup garnished with fresh herbs and chopped peanuts.
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A creamy, healthy, and comforting Carrot Ginger Soup made with roasted carrots, fresh ginger, coconut milk, and vegetable broth. It’s naturally vegan, gluten-free, and packed with flavor.

Ingredients

Scale
  • 2 lbs carrots, peeled and cut into 1/2-inch slices
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • 3 cups vegetable broth
  • 1 tablespoon fresh minced ginger
  • 1/2 cup coconut milk or lite coconut milk
  • 1 tablespoon fresh orange juice
  • Optional: extra coconut milk, chopped cilantro, chopped peanuts for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place carrots, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss until coated. Season with salt and pepper.
  3. Roast vegetables for 30–45 minutes, stirring halfway through, until carrots are tender and slightly caramelized.
  4. Remove from oven and peel roasted garlic cloves.
  5. Transfer roasted vegetables to a blender. Add vegetable broth, ginger, coconut milk, and orange juice.
  6. Blend until smooth and creamy. Adjust thickness with more broth or coconut milk if needed.
  7. Taste and season with additional salt and pepper as desired.
  8. Serve warm, garnished with a swirl of coconut milk, chopped cilantro, and peanuts if using.

Notes

  • Fresh ginger is recommended for the best flavor; ground ginger can be used in a pinch (¼ tsp per 1 tbsp fresh).
  • The soup can be stored in the fridge for up to 7 days.
  • Freeze in airtight containers for up to 2 months.
  • Reheat gently on the stove or in a microwave, adding broth if needed to loosen.
  • You can substitute coconut milk with almond milk, oat milk, or heavy cream.

Nutrition

Find it online: https://recipeeasily.com/carrot-ginger-soup-method/