This carrot ginger soup is proof that healthy food can be exciting. Sweet carrots and spicy fresh ginger are blended with creamy coconut milk, then brightened with orange and lime. The color is stunning, the texture is silky, and it is naturally vegan, dairy-free and gluten-free.
Why carrots and ginger work together
Cooked carrots are sweet and earthy, and fresh ginger adds a warm, peppery bite that keeps the soup from tasting flat. The citrus at the end ties everything together. It is a combination used in kitchens from France to Thailand.
Fresh ginger is a must
Ground ginger tastes dusty in comparison. Peel fresh ginger with the edge of a spoon, which scrapes off the thin skin without wasting the root, then grate it on a fine grater. Two tablespoons gives a noticeable but gentle heat; use three if you love ginger.
Do I need to peel the carrots?
Peeling gives the brightest color and smoothest texture, but well-scrubbed organic carrots can go in unpeeled. Cut them into similar slices so they all soften at the same time.
Roast for deeper flavor
For a sweeter, more complex soup, toss the carrots and onion with oil and salt and roast at 425°F for 30 minutes before simmering them with the broth. The caramelized edges add a toasty note.
Coconut milk or cream
Coconut milk makes the soup vegan and pairs naturally with ginger. Light coconut milk keeps it lighter; full-fat makes it richer. If you prefer dairy, use half a cup of heavy cream instead.
Blend until silky
Carrots need thorough blending. A high-speed blender gives the smoothest result; an immersion blender works if you keep going for a couple of minutes. For an extra-velvety texture, press the soup through a fine sieve.
Spice it up
Add a teaspoon of red curry paste with the spices for a Thai-inspired version, or a pinch of cayenne for more heat. A teaspoon of turmeric makes the color even more intense and adds earthy warmth.
A healthy choice
Carrots are rich in beta-carotene, which the body turns into vitamin A, and ginger has been used for centuries to settle the stomach. With light coconut milk, a bowl has around 150 calories.
Serving ideas
Serve with naan, crusty bread or a quinoa salad. For another bright, blended soup, try our roasted butternut squash soup or a classic creamy tomato basil soup.
Storing and freezing
The soup keeps for 5 days in the fridge and freezes for 3 months. Coconut milk may separate slightly when frozen; just whisk or blend it after reheating.
Picking good carrots
Choose firm, bright orange carrots without cracks or soft spots. Carrots sold with their green tops are often the freshest and sweetest. Older, very thick carrots can have a woody core, so cut it out if it looks pale and hard.
A soup for any season
Hot, it is a cozy autumn starter; chilled, it is a refreshing summer lunch. Serve it in small cups as an elegant first course at a dinner party, topped with a few drops of chili oil and some toasted sesame seeds for a modern look.
Garnish ideas
Try a swirl of coconut milk, toasted pumpkin seeds, chopped cilantro, a pinch of chili flakes or crispy fried shallots.
Frequently asked questions
Can I use baby carrots?
Yes. They are already peeled and work perfectly; you need about two pounds.
Is carrot ginger soup spicy?
It is gently warming, not hot. Reduce the ginger for kids or add cayenne for more heat.
Can I serve it cold?
Yes. Chilled carrot ginger soup is refreshing in summer; thin it with a little extra broth.
