Creamy Carrot Ginger Soup

This creamy carrot ginger soup makes for an easy, healthy and heartwarming winter dish or Thanksgiving appetizer – 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 as well as on your stove top. Even better, it will be ready in 30 minutes! Add it to your list of favorite soups.

Robin said: “FIVE STARS! Everyone loved this soup! Next time I’ll have to make a double batch! ⭐⭐⭐⭐⭐“

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.

Ingredients for carrot ginger soup

• 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

7 tips for making carrot ginger soup

• It's made in the Instant Pot, 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!
• A big perk to making this in an Instant Pot is that you can utilize the “Keep Warm” setting until people are ready for seconds. And trust me… they'll want seconds.
• 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.

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 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.

Leaving a comment and star rating is a great (and free) way to support Stress Baking! ❤️ After you've made this recipe, please consider clicking on the stars below and leaving a comment to share your experience!

Carrot Ginger Soup (Instant Pot or Stove Top)

4.84 from 43 votes

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. Even better, it will be ready in 30 minutes!

Saved!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 to 6 servings

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Equipment

• Instant Pot
• Immersion blender

Ingredients

 

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• 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 carrot, peeled & chopped (about 7-9 carrots, depending on size)
• 16 ounces vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground white pepper, optional
• 1 can coconut milk, 13.6 ounces

US CustomaryMetric

Instructions

Instant Pot instructions:

• Turn on your Instant Pot and press the “Sauté” button. Add oil and let it heat up for a minute.
  1 tablespoon olive oil or coconut oil
• Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  1 red or yellow onion
• Add ginger and garlic, and stir frequently for another 2 minutes. Turn off the sauté function.
  2 tablespoons ginger

  2 teaspoons garlic
• Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  5 cups (640 g) carrot

  16 ounces (453 ⅗ g) vegetable broth

  1 teaspoon ground turmeric

  1 teaspoon salt

  1/2 teaspoon (½ teaspoon) ground black pepper

  1/2 teaspoon (½ teaspoon) ground white pepper
• 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.
  1 can coconut milk

Stove Top instructions:

• In a large high-sided sauté pan over medium heat, heat up oil.
  1 tablespoon olive oil or coconut oil
• Add onion and stir frequently for 5-6 minutes, or until onions have softened.
  1 red or yellow onion
• Add ginger and garlic, and stir frequently for another 2 minutes.
  2 tablespoons ginger

  2 teaspoons garlic
• Add carrots, broth, turmeric, salt, pepper, and white pepper and give it a quick stir.
  5 cups (640 g) carrot

  16 ounces (453 ⅗ g) vegetable broth

  1 teaspoon ground turmeric

  1 teaspoon salt

  1/2 teaspoon (½ teaspoon) ground black pepper

  1/2 teaspoon (½ teaspoon) ground white pepper
• 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!
  1 can coconut milk
• 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.

Nutrition Facts

Calories: 351kcal | Carbohydrates: 27g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1162mg | Potassium: 852mg | Fiber: 7g | Sugar: 13g | Vitamin A: 26973IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 2mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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