This Carrot and Ginger Soup is a comforting, nourishing dish that anyone can make. Its simplicity is rooted in the delicate sweetness of fresh carrots and the warm spice of fresh ginger. You can make this soup all year with quality ingredients, but it’s long been a beloved go-to in autumn. Garnish with a cashew cream or aquafaba whip to make it vegan.
Ingredients
Carrot Ginger Soup
- 2 tbsp cooking oil (canola or olive are best)
- 1 medium onion, diced
- 2 lbs. (6-8 medium) carrots, peeled and chopped
- A thumb-sized knob of ginger (about 2 tbsp), minced
- 2 cloves of garlic (about 1 tbsp), minced
- 2 13.5 oz cans of coconut milk
- 2 cups vegetable stock
- Salt and pepper, to taste
Garnishes
- Greek yogurt
- Finely chopped chives
Preparation
Heat a large saucepan over medium heat.
Add the oil, onions, and carrots. Let cook until the onions are translucent, approximately 15 minutes.
Add the ginger and garlic, cook until aromatic. Add the coconut milk and vegetable stock. Bring to a simmer and cook until the carrots are fork-tender.
Remove from heat and blend until smooth. Season with salt and pepper.
Ladle each portion into a bowl. Garnish with yogurt and chives.
Wine Pairing
Chardonnay makes an excellent companion to this soup. The wine’s bright acidity and subtle oak notes complement the soup’s natural sweetness, while hints of golden apple and citrus create a beautiful harmony with the ginger. The refreshing contrast provides a memorable pairing. We recommend serving your Chardonnay slightly chilled.
Tips From The Kitchen
Try Roasting Your Carrots First. For a deeper flavor, roast your carrots (lightly tossed in salt and olive oil) at 400°F (200°C) for about 30 minutes or until fork-tender. Then, add them to the pot with the vegetable stock. This adds a pleasant caramelized flavor to the soup.
Play With Spice Levels. If you prefer a milder soup, feel free to reduce the amount of ginger. Conversely, if you love spice, add different levels and layers with chili flakes or gochugaru.
Tailor Your Garnish With the Seasons. Yogurt and chives are classic toppings for this soup all year long. Crème fraîche with pea shoots and mint, edible flowers, and even toasted pepitas are all fun, seasonal options.