Gingered Carrot Soup

Warm up with a bowl of velvety smooth Gingered Carrot Soup, a healthful and aromatic recipe that combines the natural sweetness of carrots with the zesty kick of fresh ginger. Infused with warming spices like cumin and coriander, this soup offers layers of flavor in every spoonful. A drizzle of creamy coconut milk adds a luxurious touch, while the vegetable stock base keeps it light and nourishing. Perfect as a cozy starter or a light main course, this quick and easy vegan carrot soup is ready in just 45 minutes, making it a great choice for weeknight dinners or meal prep. Garnish with fresh parsley for a final burst of color and freshness, and enjoy a comforting dish that’s as nutritious as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 800 grams carrots
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon (or to taste) salt
• 1 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Peel and chop the carrots into small chunks for even cooking. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 4–5 minutes, or until softened and slightly golden.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.

Step 5

Add the ground cumin and ground coriander. Stir to coat the onions and spices evenly.

Step 6

Add the chopped carrots to the pot and pour in the vegetable stock.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the carrots are very tender.

Step 8

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy.

Step 9

Stir in the coconut milk and season with salt and black pepper to taste.

Step 10

Reheat the soup on low if needed, ensuring it doesn’t boil to preserve the creamy texture.

Step 11

Serve hot in bowls, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	2146.4 grams (2146.4g)

Amount per serving	% Daily Value*
Calories	1103

Total Fat 39.70g	51%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 5204mg	226%
Total Carbohydrate 172.90g	63%
Dietary Fiber 37.70g	135%
Total Sugars 73.70g
Protein 26.90g	54%

Vitamin D 0IU	0%
Calcium 501mg	39%
Iron 11mg	58%
Potassium 4830mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 9.3%

Carbs: 59.8%