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Carrot Ginger Soup

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 265 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds carrots rough chopped
  • 2 tablespoons olive oil divided
  • salt and pepper to taste
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • ½ teaspoon Turmeric
  • 4 cups low sodium vegetable broth low sodium
  • 1 can unsweetened coconut milk light fat
  • cilantro for serving
  • crusty bread for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
  2. Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
  4. Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
  5. Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or in the freezer for up to 3 months.
  • Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.

Nutrition Information

Calories 265kcal (13%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 7g (35%) Sodium 1186mg (49%) Potassium 775mg (22%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 38473IU (769%) Vitamin C 16mg (18%) Calcium 89mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 265

% Daily Value*

Calories 265kcal 13%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 7g 35%
Sodium 1186mg 49%
Potassium 775mg 16%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 38473IU 769%
Vitamin C 16mg 18%
Calcium 89mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.