This carrot ginger soup makes for an easy, healthy and heartwarming winter dish – it’s creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Includes directions for making in an Instant Pot (aff link) as well as on your stove top. Even better, it will be ready in 30 minutes! Add it to your list of favorite soups.
If you’re here because it’s the new year and you’re seeking out healthier recipes to detox a bit from the holidays… is anything different now that we’re in the future? Does ice cream magically no longer have calories?
Did anyone wake up to a pile of unexpected puppies or a government that’s suddenly decided that we can all get along? DID RYAN REYNOLDS FINALLY REALIZE I’M HIS ONE TRUE LOVE?
Pretty sure none of that happened, but let me know if I’m wrong. Especially on that last one.
Like most people, I like to think of January 1st of each year as a fresh start. You hang a new calendar, you have a new date to write on checks (wait… does anyone actually do that anymore?), and it symbolizes this rejuvenated sense of self.
Maybe you’re starting a new diet, or you’re going to a new gym, or if you’re me you’re using a new budgeting and financial planning app that you’re pretty jazzed about.
… I’m really boring.
I decided I should probably put down the donuts and try eating some veggies. Thankfully, the fridge and pantry were stocked up with them in anticipation of my usual holiday detox, so I put them to work.
I present to you Stress Baking’s very first soup recipe: Carrot Ginger Soup. It’s creamy, cozy, and has the most calming aroma. There’s something about the scent of a carrot and ginger soup that makes me feel like I’m being wrapped with an invisible fuzzy blanket.
7 tips for making carrot ginger soup
- It’s made in the Instant Pot (aff link), but can easily be made on the stove top as well. Since all you need is 30 minutes, this is an awesome candidate for an appetizer at Thanksgiving dinner!
- The nice thing about soup, and this one in particular, is that they’re so easy to customize. If you want more of a spicy kick, you could add some cayenne pepper, cumin or red pepper flake. If you want a stronger ginger flavor… add more ginger! This is a carrot and ginger soup, and you get to determine how ginger-y it is.
- If you don’t have vegetable broth, you can substitute chicken broth and it won’t drastically change the overall flavor.
- As for garnish, I like to add a small swirl of coconut milk just before serving, and top it with scallion greens and parsley. And make sure your coconut milk is room temperature – if it’s chilled, it will be solid and be more difficult to combine.
- Another winning garnish combo is chopped dill and croutons. Or if you’re in New England and want to get crazy, throw in some oyster crackers. Since you’re not serving them with chowder, you’d be a total rebel.
- I’m also a big fan of serving this soup with a side of freshly baked, crusty bread – something that’s sturdy enough to hold up to a thicker soup like this one. If you don’t have a go-to bread recipe, Lauren’s roasted garlic crusty soup bread is a guaranteed hit.
- A big perk to making this in an Instant Pot (aff link) is that you can utilize the “Keep Warm” setting until people are ready for seconds. And trust me… they’ll want seconds.
There’s got to be someone out there that can relate to this: every single time I serve (or am served) a bowl of soup, I immediately say, “SOUP! SOUP!” under my breath and it’s all the Guardians of the Galaxy’s fault.
Can you freeze carrot ginger soup?
Sure can! Just make sure you let the soup cool completely, then transfer to a freezer bag(s). Lay the bag flat in your freezer to store. When you’re ready to reheat it just let it thaw until liquid again, and then reheat in a saucepan on your stovetop over low heat until warmed through.
Don’t have an immersion blender?
We have this immersion blender (aff link) from Breville and I love it. It has a comfortable grip, and comes with some pretty handy accessories. It does feel a little heavy if you have to use it for a long time, so if you’re on the short side and find your arm getting tired when you stir or cook on a countertop, you may want to keep that in mind.
When I’m not using it for soups, it’s great for making pureed parsnips, pesto and salad dressings! It’s one of my favorite kitchen tools, especially during the winter.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Carrot Ginger Soup (Instant Pot or Stove Top)
Equipment
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 red or yellow onion, chopped
- 2 tablespoons ginger, chopped (about 1" knob)
- 2 teaspoons garlic, minced (about 2 cloves)
- 5 cups carrots, peeled & chopped (about 7-9 carrots, depending on size)
- 16 ounces vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground white pepper, optional
- 1 can coconut milk, 13.6 ounces
Instructions
Instant Pot instructions:
- Turn on your Instant Pot and press the "Sauté" button. Add oil and let it heat up for a minute.
- Add onion and stir frequently for 5-6 minutes, or until onions have softened.
- Add ginger and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
- Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
- Put the lid on the pot, make sure the vent is on "Sealed" and cook on high pressure for 10 minutes.
- Using an oven mitt or towel, carefully move the valve to the "Vent" setting and let it release all the pressure that's built up. It will be a loud whistling sound, and may take a few minutes before it stops.
- Remove the lid and use an immersion blender to blend until smooth - it may still look a little bumpy and that's okay, just make sure you've removed all the big lumps.
- Stir in coconut milk, serve and enjoy!Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.
Stove Top instructions:
- In a large high-sided sauté pan over medium heat, heat up oil.
- Add onion and stir frequently for 5-6 minutes, or until onions have softened.
- Add ginger and garlic, and stir frequently for another 2 minutes.
- Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
- Lower heat, cover, and let simmer for 25-30 minutes, stirring occasionally. It will be ready once the carrots and soft.
- Use an immersion blender to blend until smooth - it may still look a little bumpy and that's okay, just make sure you've removed all the big lumps.
- Stir in coconut milk, serve and enjoy!
- Optional: Garnish each bowl with a small swirl of coconut milk, scallion greens and parsley. You could also instead top it with some chopped dill, or croutons.
Video
Notes
- An immersion blender is a must for this recipe.
- This is easy to tweak to your personal tastes. If you want more of a spicy kick, you could add some cayenne pepper, cumin or red pepper flake. If you want a stronger ginger flavor, add more ginger!
- For garnish, I like to add a small swirl of coconut milk just before serving, and topping it with scallion greens and parsley. You could also try dill and croutons, or oyster crackers.
- To freeze leftovers, make sure you let the soup cool completely, then transfer to a freezer bag(s). Lay the bag flat in your freezer to store. When you're ready to reheat it just let it thaw until liquid again, and then reheat in a saucepan on your stovetop over low heat until warmed through.
Robin
FIVE STARS! Everyone loved this soup!
Next time l’ll have to make a double batch!
Kate
amazing! exceeded expectations. overjoyed to know it freezes well. also took your advice to garnish with fresh dill and croutons…YUM. thank you!!
Leslie Kiszka
So glad you liked it!
Carolann
Omg this was soo good! I ended up doubling the broth (I used a 32oz box of chicken broth) and I added half the coconut milk. Best soup ever, buttery but without all of the calories. Hubby liked it too. :-)
Leslie Kiszka
I’m so glad you all loved it!
Hannah McMahon
This turned out to be a wonderful recipe. I added a couple splashes of some curry sauce I am trying to use up. I didn’t have coconut milk so I substituted a can of evaporated milk and added some coconut oil.
Leslie Kiszka
So glad you liked it!
Laura Grond
This was so tasty, and easy and fast to make! I added a bit of crumbled bacon on top for some added protein. The smoky flavour complimented the soup quite well!
Leslie Kiszka
I’m so glad that you liked it! Thank you so much for coming back to leave a comment and share your experience.
Yvonne Patrick
So good!!!!
Leslie Kiszka
So glad you liked it!
Nancy
Loved this recipe. Easy and delicious. The first time we made it we added in white pepper and the pepper took over the taste of the entire soup. The next time we made it we cut out the white pepper and cut the half a teaspoon of pepper to a quarter teaspoon of pepper and you could still taste the pepper. We added another half a cup of vegetable stock to make it a little thinner Topped with a homemade Gruyere crouton was delicious.
Leslie Kiszka
So glad that you liked it – the croutons sound amazing!
Kory
Will be making again! Easily customizable to any personal tastes too!
Leslie Kiszka
So glad you liked it – thanks so much for coming back to leave a comment and rating to share your experience!
TJ Crowell
Amazing flavour, I used chicken broth and coconut milk, and added some grated apples! Wow!!
Leslie Kiszka
So good, right?! Thanks so much for coming back to leave a comment and rating to share your experience!
Teresa Gallagher
My partner and I prep meals for other family members, and after we made your soup and tried it, we could no longer give it all away!! Loved loved loved this recipe. Thanks so much for sharing, so I guess I will share it too….
;-D
TG
Leslie Kiszka
I’m so happy to hear you enjoy it so much you want to keep it for yourself! :)
Linda Aubin
I did this recipe with 6 cups of carrots, 2 cups vegetable broth, leftover of chopped ginger and about a cup of chicken broth and added about 12 ounces of cream to taste instead of coconut milk. The rest of the recipe I did the same. I found it was a little bit too salty but with the cream it was so smooth and tasted just right. Thank you!
Leslie Kiszka
Glad you liked it, thanks so much for coming back to share your experience!
Maureen
I made this soup in my Instant Pot today and I absolutely loved it! Fabulous flavours!!
Leslie Kiszka
I’m so glad you liked it! And thank you so much for coming back to leave a comment and rating, it means a lot!
Barb
Tastes like soap. Thanks for sharing anyways.
Leslie Kiszka
That’s an incredibly surprising result as this is a long standing favorite of mine and readers, and I have no idea what would have caused such a flavor in your end product – sorry to hear that.
Chelsea
Loved this recipe! I made it over the stove and topped it with some lemon olive oil, hemp seeds, and pumpkin seeds. Absolutely delicious! Thanks so much for the recipe.
Leslie Kiszka
I’m so glad that you liked it – thank you so much for coming back to leave a comment and rating, it means a lot to me!
Tasha
@Barb, You sound like an idiot and also a real a-hole. Look at the ingredient list. These are all really common ingredients and none of them taste like soap, individually or combined. Maybe you spilled some Dawn in it while cooking. Not the writer’s problem.
Kate
@Barb, did you use cilantro? Some people have a genetic predisposition that causes cilantro to taste like soap.
Winnebagogo
@Tasha, it seems that @Barb was just sharing her honest (if blunt) review — no ad hominem attacks needed. As for “soap” taste, the soup does have a distinct coconut flavor, and many soaps and shampoos have a coconut fragrance. I loved the soup as is (I made it exactly as written) but for a different flavor profile, half and half or cream could be substituted, as another reviewer noted.
Lessie
I tried this recipe because I just happened to have most of the ingredients after getting home from a trip. I realized about halfway through I didn’t have coconut milk but I used banana milk instead and it turned out fantastic! Garnished with green onions and rosemary crackers – lovely way to detox after not being home for the holidays!
Leslie Kiszka
So glad it worked out for you – thank you so much for coming back to leave a comment about your experience and a rating. Happy New Year!
Instant pot lover
I substituted curry powder for the tumeric. We used chopped roasted peanuts & lime juice for garnishes. Everyone liked, even my niece who is not a fan of ginger (yet)!
Leslie Kiszka
That sounds absolutely delicious – thank you for sharing your experience and leaving a rating, too!
Rachael
Looks delicious and making for thanksgiving! Do you recommend full fat coconut milk? Thank you
Leslie Kiszka
I do, yes!
Rain
Will this taste a lot like coconut with the can used?
Leslie Kiszka
It doesn’t to me at all, but if you’re sensitive to it I would give it a try with a different kind of milk!
Elyssa
I’m not a fan of coconut milk but I tried it anyway because my family likes it, and I actually really liked it. I didnt add the swirl of coconut at the end but I topped everyones bowl with parmesan croutons and it was great.
Leslie Kiszka
That sounds delicious – thanks for stopping by to leave your feedback and a rating!
Anne Fraley
So… I’m in the middle of making this soup, and there are no directions about when to add the coconut milk! Since it’s not a dairy product I’m thinking it could go in early in the game? Just checking. Since you probably won’t see this and be able to respond in the next 20 minutes when it’s time to finish up the soup, I’ll play it safe and add the milk at the end and warm through. Thanks!
Leslie Kiszka
Hi Anne, it’s step #8 :)
Jyothi (Jo)
I LOVE instant pot and it’s so convenient to cook in it. Soups are definitely warm and comforting, but this carrot – ginger soup has all the warm flavors to warm you up from head to toe. Your photos are simply gorgeous!
Krista Price
Love when I find paleo-friendly recipes that I have all of the ingredients for (and an Instant Pot). I’ve been on the hunt for new IP recipes! So glad I found this one! Thanks for sharing!
Lorie
Just ordered my instant pot and I’m so pumped! This sounds perfect to be my very first recipe—can’t wait to try!
Anne Lawton
I bet this soup tastes as good as it looks! I’ve only had carrot soup once and remember it being delicious! I think I will try making it soon!
Marisa Franca
As many soups as I’ve made throughout the years I’ve never made carrot soup. We love carrots and I know they are so good for us. You’ve really inspired me to just do it. I don’t have an Instant Pot but we do have a slow cooker and a trusty Dutch Oven. I’m making your recipe this coming week.
Amanda Mason
Your carrot ginger soup looks so amazing!! Beautiful pictures!! I love that you listed out all those other soups as it is soup season and I’m ALL OVER some soups right now! I’ll be adding this one to our weekly menu!
lauren
Daaaaaang girl. This soup is so legit! Perfect for gross winter days like today too. These photos are so beautiful, I want to (aka did) lick the screen!
Nicoletta De Angelis Nardelli
What a year 2018 has been for you! Congratulations on your engagement and happy planning! This soup has such a vibrant, fresh color, you know right away it’s going to be good!!
Charity
I’m all in on this instant pot recipe! Who knew carrots could look so delicious?
Jessica Robinson
It’s been so cold, raw, and rainy the last few weeks and this soup looks so darn delicious! Perfect for warming us up on a weeknight. And so simple in an Instant Pot.
nicole (thespicetrain.com)
Such a delicious-looking and -sounding soup! Love the photography, that reflection on the surface is gorgeous. Thank you for sharing and a happy 2019!
Veena Azmanov
I just got an instant pot and I used it for the first time today! It was my Christmas Gift to myself. I made green split pea soup which was awesome. Next, I’m going to try this one because I love ginger. Loving all the new instant pot inspiration.
Megan | Ginger Mom and Company
I have wanted to get an Instant Pot for quite some time and this is just the reason to do it :) Thanks for sharing this recipe – I am definitely in a soup mood lately (with winter weather and all).
Gloria
I don’t have an Instant Pot, but I do have a pressure cooker. I know I can adapt this to work for sure. Love the flavour combination. Perfect for comfort food season too.
Ashley
I made this on a rainy, dreary fall day. It was delicious! I made a few additions and one substitution. (Used chicken broth rather than vegetable broth since I had some with an upcoming best by date. Added about a 1/4 C of hot water after the coconut milk was blended in since it was a bit thick for our liking. Added 1/4 tsp cummin.) Garnished with fresh grated parmesan, a pinch of crushed red pepper flakes, and sunflower seeds. Husband and our toddler daughter both loved it too!
Leslie Kiszka
Sounds amazing, I’m so glad you liked it!