Creamy Carrot Ginger Soup

Name: Creamy Carrot Ginger Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 large (about 2 cups chopped) (300 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces; 3 cloves (9 g) garlic cloves, peeled and minced; 3 tbsp (30 g) fresh ginger, peeled and finely grated; ½ tsp (1½ g) ground turmeric; 2 lb (900 g) carrots, peeled and sliced into ½-inch (1 cm) thick coins; 1 tsp (6 g) kosher salt, plus more to taste; 4 cups (960 ml) low-sodium vegetable broth; 13½ oz can (400 ml) full-fat coconut milk, shaken well; reserve ¼ cup (60 ml) for serving; 1 tbsp (15 ml) fresh lime juice, from about 1 lime, plus more to taste; black pepper, freshly ground, to taste; 2 tbsp (18 g) roasted pumpkin seeds (pepitas) (optional); 2 tbsp (4 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A silky, vibrant carrot soup with a warming kick of fresh ginger, enriched with coconut milk and brightened with a splash of lime. Dairy-free, vegan and ready in about an hour.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: About 8 cups (1.9 L), serving 6

Jump to recipe ♡ Save

Ingredients

6 servings

2 tbsp (30 ml) extra-virgin olive oil
1 large (about 2 cups chopped) (300 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces
3 cloves (9 g) garlic cloves, peeled and minced
3 tbsp (30 g) fresh ginger, peeled and finely grated
½ tsp (1.5 g) ground turmeric
2 lb (900 g) carrots, peeled and sliced into ½-inch (1 cm) thick coins
1 tsp (6 g) kosher salt, plus more to taste
4 cups (960 ml) low-sodium vegetable broth
13½ oz can (400 ml) full-fat coconut milk, shaken well; reserve ¼ cup (60 ml) for serving
1 tbsp (15 ml) fresh lime juice, from about 1 lime, plus more to taste
black pepper, freshly ground, to taste
To serve
2 tbsp (18 g) roasted pumpkin seeds (pepitas) (optional)
2 tbsp (4 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (5)

5- to 6-quart (4.7-5.7 L) heavy-bottomed soup pot with lid
Blender or immersion (stick) blender
Fine grater or rasp-style grater
Vegetable peeler and chef's knife
Ladle and clean kitchen towel (for blending hot soup)

Steps

Before you start

Shake the can of coconut milk well before opening so the cream and liquid are blended.
Use a spoon edge to scrape the peel off the ginger, then grate it on a fine grater or rasp for a smooth soup with no stringy bits.
Cut the carrots into evenly sized coins so they all cook at the same rate.
Never fill a blender more than half full with hot soup; work in batches or use an immersion blender.

1
Prep the vegetables
- Peel the carrots and slice into ½-inch (1 cm) coins.
- Chop the onion into ½-inch (1 cm) pieces, mince the garlic, and finely grate the peeled ginger.
- Shake the coconut milk can, then set aside.
+ Show details− Hide details
Ready when: Carrot coins are roughly uniform in thickness.
Tip: Uniform slices mean every piece turns equally tender, which gives a smoother soup.
2
Soften the onion
- Heat the olive oil in a 5- to 6-quart (4.7-5.7 L) heavy-bottomed soup pot over medium heat until it shimmers.
- Add the onion and ½ tsp of the salt.
- Cook, stirring every minute or so, for 5 to 6 minutes.
+ Show details− Hide details
Ready when: Onion is soft, translucent and smells sweet, with no browning.
Tip: If the onion starts to brown, lower the heat; browned onion makes the soup taste dull rather than bright.
3
Bloom ginger and spices
- Stir in the garlic, grated ginger and turmeric.
- Cook, stirring constantly, for 1 to 2 minutes.
+ Show details− Hide details
Ready when: The mixture smells strongly fragrant and the turmeric has coated the onion in gold.
Tip: Keep stirring; garlic and ginger scorch fast and turn bitter.
4
Add carrots and broth
- Add the carrots, the remaining ½ tsp salt and the vegetable broth.
- Raise the heat to high, cover and bring to a boil, about 5 minutes.
+ Show details− Hide details
Ready when: Large bubbles break steadily across the surface.
5
Simmer until tender
- Reduce the heat to medium-low, partially cover with the lid slightly ajar, and simmer for 20 minutes, stirring once or twice.
+ Show details− Hide details
Ready when: A carrot coin crushes easily against the pot side with a spoon and offers no resistance.
Tip: If carrots are still firm, simmer 5 more minutes; undercooked carrots leave the puree grainy.
6
Cool slightly
- Remove the pot from the heat and let the soup stand, uncovered, for 5 minutes so it is no longer at a violent simmer before blending.
+ Show details− Hide details
Ready when: Bubbling has stopped and steam is gentle.
7
Blend until silky
- Pour in all but ¼ cup (60 ml) of the coconut milk.
- Blend with an immersion blender directly in the pot for 2 to 3 minutes.
- Or ladle into a blender in 2 or 3 batches, filling it no more than half full, vent the lid and cover with a towel, and blend on high for 1 minute per batch.
- Return to the pot.
+ Show details− Hide details
Ready when: Soup is completely smooth, thick and pourable like heavy cream, with no flecks of carrot or ginger fiber.
Tip: Hot liquid expands in a sealed blender. Always vent the lid and hold it down with a towel.
8
Season and reheat
- Set the pot over medium-low heat and warm for 2 to 3 minutes.
- Stir in the lime juice, then taste.
- Add salt (up to ½ tsp more) and pepper as needed.
- Thin with a splash of broth or water if thicker than you like.
+ Show details− Hide details
Ready when: Soup is steaming hot and tastes sweet, gingery and bright, not flat.
Tip: Don't boil after adding the coconut milk, which can make it separate.
9
Garnish and serve
- Ladle into bowls.
- Drizzle each with the reserved coconut milk, about 2 teaspoons per bowl, and swirl with a spoon.
- Top with pumpkin seeds, cilantro and a crack of pepper.
+ Show details− Hide details
Tip: Serve with crusty bread or a grilled cheese sandwich for a full meal.

Good to know

Tips

For a deeper flavor, toss the carrots in 1 tbsp oil and roast on a rimmed baking sheet at 425°F (220°C) for 25 minutes before adding to the pot.
Add ginger gradually if you're sensitive to heat: start with 2 tbsp and stir in more at the end to taste.
For an extra-velvety texture, blend in a high-speed blender or strain through a fine-mesh sieve.
The soup thickens as it sits; thin it with a little warm broth when reheating.

Make ahead

Make the soup through the blending step (blended, before reheating and adding lime) up to 3 days ahead. Cool completely, refrigerate in an airtight container, then reheat gently and finish with lime juice and seasoning just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) headspace; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring often, until steaming (do not boil), adding a splash of broth or water if thickened. Whisk or re-blend briefly if the coconut milk has separated.

Substitutions

full-fat coconut milk → heavy cream or unsweetened oat cream. Use the same amount; heavy cream is not vegan and gives a milder flavor.
fresh lime juice → fresh lemon juice or apple cider vinegar. Use 1 tbsp lemon juice or 2 tsp vinegar.
fresh ginger → ground ginger. Use 1 tsp, added with the turmeric. The flavor is less bright.
extra-virgin olive oil → unsalted butter. Use 2 tbsp for a richer flavor; the soup will no longer be vegan.