Carrot Ginger Soup Recipe
This Carrot Ginger Soup Recipe is made with carrots, celery, onion, garlic and ginger all blended together into a silky smooth nourishing soup. This healthy carrot soup makes a perfect lunch or light dinner.
This carrot and ginger soup is one of those easy rustic soups you can pull together in a pinch. You will likely have most, if not all, of the ingredients on hand.
Vegan carrot ginger soup is one of my favorite soup recipes to make. It’s a simple, clean and silky soup with a touch of warmth from fresh ginger.
CARROT SOUP RECIPE
To make this carrot ginger soup vegan, we use vegetable broth and add a splash of coconut milk rather than cows milk.
- Olive oil
- Sweet onion
- Carrots
- Celery
- Garlic
- Fresh ginger
- Vegetable broth
- Water
- Coconut milk (optional)
- Fresh cilantro
HOW TO MAKE CARROT SOUP
This carrot soup with coconut milk is silky smooth and has an incredible exotic flavor. It comes together in about 60 minutes start-to-finish.
- In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender.
- When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40 minutes or until the carrots are tender.
- Puree in batches until completely smooth in texture.
- Add the optional tablespoon cream or milk and stir.
- To serve, add extra sauteed carrot, celery, onion, garlic and ginger.
I like to make up an extra cup or so of the sauteed vegetables (carrot, onion, celery, ginger and garlic) to garnish this carrot and ginger soup with. It makes a pretty presentation and it adds a little something to sink your teeth into. But you could also garnish with croutons, a swirl of coconut milk, or a sprinkle of chopped herbs like cilantro or parsley. I also really love to garnish this soup with sliced green onions …sauteed or raw.
BENEFITS OF EATING CARROTS
- Protects Vision. Carrots are a good source of beta-carotene which converts into Vitamin A, and our retinas need Vitamin A. They’re also a good source of lutein which supports good eye health.
- Cardiovascular Support. Studies show that diets rich in carotenoids are associated with a lower risk of heart disease. Carrots are high in soluble fibers, and consuming carrots on a regular basis (about a cup a day) may help to lower cholesterol levels.
- Detox/Cleanse. Carrots are rich with Vitamin A, which aids the liver in flushing out the toxins from the body. It helps to remove bile and fat from the liver.
- Promotes Brain Health. Eating more root vegetables (carrots) may help to protect our brains from cognitive decline. Beta-carotene found in carrots protects the central nervous system against aging.
- Boosts Immunity. Carrots are rich with Vitamin A, which is important for strengthening our immune system. Vitamin A helps to stimulate the production of white blood cells, which plays a large role in helping to protect our bodies from diseases.
- Anti-inflammatory Benefits: The Vitamin A provided in carrots offer anti-inflammatory properties. Vitamin A is one of the most important anti-inflammatory vitamins there is. Inflammation is believed to be a contributing factor to disease, such as Alzheimer’s, heart disease, cancer and arthritis.
BEST VEGAN SOUP RECIPES
Originally published 12.2019 – updated 10.2020
Vegan Carrot Ginger Soup
This Carrot Ginger Soup Recipe is made with carrots, celery, onion, ginger and garlic all simmered in a vegetable broth, then blended until smooth and silky.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion
- 2 cups carrots, cut in large dice
- 1 cup celery, chopped
- 2 large cloves garlic, chopped
- 1 tablespoon fresh ginger, finely grated
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 tablespoon coconut milk
- freshly chopped cilantro for garnish
Instructions
- In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender.
- When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40-45 minutes or until the carrots are tender.
- Puree in batches until completely smooth in texture.
- Add the optional tablespoon cream or milk and stir.
- To serve, add extra sauteed carrot, celery, onion, garlic and ginger.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 757mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 2g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.