We make this carrot soup with fresh carrots, if possible. But frozen carrots work equally well!
Carrot ginger soup recipe ingredients
This is one of those recipes you can probably make without a trip to the store, as there are so many pantry staples you likely have everything on hand. This is what you need:
Why you’ll love this carrot ginger soup recipe
It’s creamy and cozy and will take you to a happy place. Made with coconut and ginger so it’s a guaranteed flavor winner. Totally dairy-free. 30 minutes from start to finish. And most of that time is spent letting the carrots simmer. Perfect for using up that bag of carrots you forgot about at the back of your fridge. Easily made with frozen carrots, if that’s what you have on hand. The pantry-staple ingredients mean that you can probably make this right now without taking a trip to the grocery store.
Coconut oil: To saute the aromatics. Aromatics: A large onion, ginger, and garlic add depth and flavor. Carrots: You can use fresh or frozen if that’s what you have on hand. From the spice rack: Turmeric, sea salt, and pepper Stock: Chicken stock or vegetable stock works well. Coconut milk: Adds creaminess, making your carrot soup rich. Make sure you use coconut from a can! Lime juice: A squeeze of acidity to brighten things up! Optional toppings: Chopped cilantro and chopped cashews, almonds, or peanuts finish it off perfectly.
How to store carrot coconut soup
This soup will last for 3-4 days in your fridge.
Don’t have enough carrots? Add some sweet potatoes! Stir in a tablespoon of peanut butter. Or a tablespoon of red curry paste. Or 2 teaspoons of curry powder. Go French-style and swap half the carrots for potatoes, omit the turmeric, and add a teaspoon of thyme. Then use lemon juice instead of lime. Make it spicy with chili flakes.
Can carrot soup be frozen?
Yes! Carrot soup freezes very well. Let it cool then transfer it to freezer bags. We love these large Stasher bags for freezing soup!
Did you make this?
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