Easy Creamy Carrot Ginger Soup
A creamy, comforting vegan carrot ginger soup that’s simple to prepare, nutrient-rich, and perfect for any season. Its fiber-packed, low-fat profile supports digestion and heart health while satisfying the palate with natural sweetness and warming spice.
Equipment
- 1 large heavy-bottomed pot
- 1 Sharp Chef’s Knife
- 1 Blender or Immersion Blender
- Measuring spoons (set)
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion finely chopped
- ½ teaspoon sea salt
- 3 cloves garlic peeled and lightly crushed
- 1 pound carrots peeled and cut into chunks
- 1 teaspoon freshly grated ginger root
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth low sodium preferred
- Freshly ground black pepper to taste
- 1 teaspoon maple syrup optional, for added sweetness
- Coconut milk optional, for garnish
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large, heavy-bottomed pot. Add the chopped onion and sprinkle with sea salt and freshly ground black pepper. Cook, stirring occasionally, until the onions become soft and translucent—about 7 to 8 minutes. This process helps build the soup’s flavorful base.
- Add Garlic and Carrots: Toss in the crushed garlic cloves and carrot chunks. Continue to cook, stirring every few minutes, until the carrots begin to soften and the garlic releases its aroma—about 8 minutes. The gentle cooking enhances the natural sweetness of the carrots.
- Combine Flavors and Simmer: Stir in the freshly grated ginger and apple cider vinegar. Pour in the vegetable broth, and raise the heat to bring the mixture to a gentle boil. Once boiling, lower the heat to maintain a simmer. Let it cook uncovered for about 30 minutes, or until the carrots are tender and easy to pierce with a fork.
- Blend to Creamy Perfection: Remove the pot from heat and allow the soup to cool for a few minutes. Transfer the soup in batches to a blender and puree until smooth. For a quicker option, use an immersion blender directly in the pot until creamy. If the soup seems too thick, add a splash of water or broth to reach your desired consistency.
- Adjust Sweetness and Serve: Taste the soup and, if desired, stir in the maple syrup to balance flavors with a touch of sweetness. Ladle into bowls and garnish with a swirl of coconut milk for added richness and a beautiful finish. Serve warm and enjoy!
Notes
- To save time, peel and chop carrots ahead of cooking.
- For a spicier twist, add a pinch of cayenne pepper or ground black pepper in Step 3.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
- Coconut milk garnish is optional but adds a lovely creamy texture and subtle tropical flavor.
- This recipe can be easily doubled to serve a larger crowd or to have ready-made meals for the week.