4.6 from 132 votes
Carrot Ginger Soup
Carrot Ginger Soup is a smooth, comforting puree featuring roasted carrots, onion, and garlic blended with fresh ginger, coconut milk, and a dash of orange juice. Roasting the vegetables enhances natural sweetness, while ginger adds warmth and a subtle spice. The soup finishes creamy and balanced, garnished with coconut milk, cilantro, and peanuts for texture and flavor contrast.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
203 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 lbs carrot peeled and cut into 1/2-inch slices
- 1 onion thickly sliced, large, yellow
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 3 cups vegetable broth
- 1 tablespoon ginger fresh, minced
- 1/2 cup coconut milk or lite coconut milk
- 1 tablespoon orange juice fresh
- coconut milk for garnish, optional, extra coconut milk, chopped cilantro and peanuts
- cilantro
- peanut
Instructions
- Preheat the oven to 400 degrees F.
- Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
- Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
- Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.
Cup of Yum
Notes
- Adjust soup thickness by adding more vegetable broth or coconut milk when blending to achieve desired consistency.
- Store leftover soup in the refrigerator for up to one week to maintain freshness.
- The soup freezes well for up to two months, enabling make-ahead and easy reheating.
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Sodium
884mg
(37%)
Potassium
778mg
(17%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
38264IU
(765%)
Vitamin C
18mg
(20%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 884mg | 37% |
| Potassium | 778mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 38264IU | 765% |
| Vitamin C | 18mg | 20% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.