10 Minutes Cooking > Quick Soups > Hot Soups > Carrot ginger soup

10-Minute Creamy Carrot Ginger Soup

This vibrant and flavorful carrot ginger soup is incredibly quick to make, perfect for a cozy lunch or a light dinner. The combination of sweet carrots and zesty ginger creates a warming and satisfying dish. Ready in just 10 minutes!

Prep Time
2 minutes
Cook Time
8 minutes
Servings
4
Ingredients
  • 1 lb Carrots, peeled and chopped
  • 1 tbsp Fresh ginger, peeled and grated
  • 4 cups Vegetable broth
  • 1/2 cup Coconut milk (or heavy cream)
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • To taste Optional: Toasted pumpkin seeds or croutons, chopped cilantro

Sauté the Aromatics

Heat the olive oil in a large saucepan over medium heat. Add the chopped carrots and grated ginger. Sauté for about 3 minutes, stirring occasionally, until the carrots are slightly softened and the ginger is fragrant.

Add Broth and Simmer

Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes, or until the carrots are very tender.

Blend Until Smooth

Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth.

Finish and Serve

Return the soup to the saucepan. Stir in the coconut milk (or heavy cream), salt, and pepper. Heat through gently, being careful not to boil. Serve immediately, garnished with toasted pumpkin seeds, croutons, or chopped cilantro, if desired.

Nutrition Facts Estimated per 100g of product

  • Calories: 45
  • Fat: 2.5g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Carbohydrates: 5g
  • Fiber: 1.5g
  • Sugar: 2g
  • Protein: 0.5g

Other Considerations for Nutrition

This recipe can be easily adapted to be vegan by ensuring the vegetable broth is plant-based. The coconut milk provides a creamy texture without dairy.

← 10-Minute Chilled Tomato Basil Soup 10-Minute Creamy Pumpkin Coconut Soup →

FAQ

  • Can I use pre-shredded carrots?

    Yes, pre-shredded carrots can be used to save time. They may cook slightly faster.
  • Can I freeze this soup?

    Yes, let the soup cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • What if I don't have coconut milk?

    Heavy cream, half-and-half, or even a plant-based milk like almond or oat milk can be used as a substitute, although the flavor profile will be slightly different.