Carrot Ginger Soup

5 from 7 votes

This smooth and creamy Carrot Ginger Soup is both delicious and nourishing. It's also super simple to make! This is a soup that we also love to entertain with, always getting rave reviews.

Prep Time15

Cook Time40

Total Time55

Course: Soup Recipes

Cuisine: American

Keyword: carrot, carrot ginger soup, coconut milk, ginger, soup

Servings: servings

Calories: 170kcal

Author: Tara Noland

Equipment

GOOD ALWAYS 23 OZ Bowls, Ceramic Soup Bowls with Handles for Cereal, Stew, Salad, French Onion Soup Bowls, Stackable Soup Bowls is Gifts for The Cooking Lover in Your Life, Set of 4
Braun MQ7035X 3-in-1 Immersion Hand, Powerful 500W Stainless Steel Stick Blender Variable Speed + 2-Cup Food Processor, Whisk, Beaker, Faster, Finer Blending, MultiQuick
Blendtec Total Classic Original Blender - Fourside Jar (75 oz), Professional-Grade Power-6 Pre-Programmed Cycles-10-Speeds, Black

Ingredients

2 tablespoons olive oil
1 large onion diced
1 heaping tablespoon minced peeled fresh ginger root
1/2 teaspoon ground turmeric
2 lbs carrots peeled and cut into rounds
4 cups chicken bone broth
1/2 cup full fat coconut milk stirred
2 green onions sliced

Instructions

Heat olive oil in a large dutch oven or soup pot over medium heat. Add the onion, ginger, and turmeric. Saute, stirring occasionally, for 5 minutes, or until the onion is softened. Add the carrots and cook for another 5 minutes.
Increase the heat to medium-high. Add the broth and bring to a boil. Reduce the heat to a simmer and cook covered for 30 minutes, or until the carrots are soft. Stir in the coconut milk.
In small batches, puree the soup in a blender until completely smooth. Add salt to taste. Serve with green onions and freshly ground black pepper.

Nutrition