This Carrot Ginger Soup is easy to make with just six ingredients. Enjoy a bowl of this creamy carrot soup for lunch or dinner. It's also a perfect first course for entertaining.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 4 servings
- 2 tablespoons butter or olive oil
- 1 large yellow onion chopped
- 2 pounds carrots peeled and sliced ⅛ inch thick, about 10 medium/large
- 4 cups low sodium vegetable broth
- 2 tablespoons finely chopped peeled fresh ginger
- ½ cup full fat coconut milk can substitute half and half or heavy cream
- salt and pepper
In a Dutch oven or large pot over medium-high heat, melt the butter (or heat olive oil). Add onion and cook, stirring frequently, until soft, about 5 minutes.
Add the carrots, broth and ginger. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes.
Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot.
Stir in the coconut milk. Season with salt and pepper to taste.
Serve soup, with a drizzle of coconut milk, if desired.
- To make this recipe vegan, use olive oil instead of butter. Use coconut milk (not half and half or cream) to make the soup creamy.
- This soup keeps well in the refrigerator for 3-4 days. Let the soup cool before refrigerating and store in an airtight container. Reheat soup in a pot on the stove, stirring often, or in the microwave.
- If you would like to freeze this carrot soup, I recommend freezing it before adding the coconut milk or cream. Thaw frozen soup in the refrigerator overnight or in the microwave on low power. Then heat to steaming hot in a pot on the stove or in the microwave. Stir coconut milk (or cream) into hot soup before serving, if desired.
Serving: 1.5cups | Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1157mg | Potassium: 903mg | Fiber: 7g | Sugar: 17g | Vitamin A: 38565IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 2mg
Nutrition information is only an estimate.
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com