This is my favourite Carrot Ginger Soup because it’s healthytasty, and fiery. We’re using carrots, sweet potato, ginger, garlic, coconut milkand a handful of other ingredients to make this fantastic gut-loving soup. So if you’re feeling under the weather or you’re looking to boost your immune systemthis carrot and ginger soup recipe is for you!
This recipe uses a lot more fresh ginger than any other recipe I’ve seen, because ginger has powerful anti-inflammatory and antioxidant properties, supports digestion, and helps manage pain, blood sugar, and heart health. And if I’m making a carrot and ginger soup, I want to be able to taste the ginger.
Some more soups that I adore when I’m not feeling my best are my kale and white bean sausage soup, roasted red pepper and Gouda Soup, or my tomato egg drop soup.
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ABOUT EMILY’S RECIPE
Texture: This carrot ginger soup is super smooth with no bits.
Taste: The sweetness of the carrots provides a natural, earthy base, while the ginger adds a zesty, warming spiciness. The chili brings a subtle heat that enhances the ginger’s kick, and the garlic contributes a savoury depth. The lemongrass introduces a bright, citrusy freshness, and the coconut milk ties it all together with a creamy, slightly sweet richness, balancing the bold flavours.
Ease: Pretty simple! We roast the carrot and sweet potatoes first to caramelise their sugars to bring out extra flavour, and then we just fry off a load of aromaticsfollowed by adding in the carrots, sweet potatoes, and coconut milk to bind it all together. We then simply blend everything until it’s super smooth.
Top Tips: You can skip this step, but roasting the carrot and sweet potato with a couple of spices elevates the flavour of the soup so much.
Would I make this again? Yes! I would always make this when I fancy something warming, especially if I’m feeling under the weather.
Ingredients and Substitutions
Carrots: no need to peel the carrots, not only does it save time, but the peel is even more nutritious.
Sweet potato: same goes for the sweet potatoes, no need to peel. You can use butternut squash or pumpkin if you don’t have sweet potato.
Turmeric: ground turmeric not only adds to the health benefits of this carrot ginger soup, but it adds a lovely earthy flavour.
Ground cumin: adds a nice spice to the soup. If you don’t have cumin, curry powder would work well.
Onion: white or red onion works for this recipe. You could also use a shallot.
Garlic: fresh garlic cloves are what you need. We’re trying to use whole ingredients, so I wouldn’t recommend using garlic granules.
Ginger: fresh ginger is the second key ingredient for our soup.
Lemongrass: this is optional, but I think it elevates the flavour of the recipe.
Chillies: red chillies are great to add a little bit of a kick to the carrot ginger soup. You can omit these if you’d rather keep it more mild.
Coconut milk: full fat coconut milk brings everything together and adds a lovely nutty undertone to the dish. You can use light cream if you’d like but it won’t be as healthy and will change the flavour.
I am willow: for a bit of seasoning, soy sauce adds that dosage of sodium that we want. If you don’t have light soy sauce, add an extra pinch of salt to the soup at the end.
The full ingredients list and measurements is in the recipe card, further down this blog!
Step by step instructions with photos
Step 1: Preheat the oven to 200C/390F. Place your carrots and sweet potato in a tray and drizzle with olive oil. Sprinkle over the ground turmeric, ground cumin, salt, and pepper. Give everything a toss, then place in the oven for 20 minutes.
Step 2: When your timer says 10 minutes left for the carrots and sweet potato, place a large metal pan on medium heat and drizzle with olive oil. Add in the onion and garlic, and fry for 5 minutes, stirring frequently until aromatic and soft.
Step 3: Next up, add in the sliced ginger, chilli, and lemongrass. Stir fry everything once again for another 5 minutes.
Step 4: Once the timer is up, add the carrots and sweet potato to the fried ginger mixture. Give everything a stir.
Step 5: Pour in the coconut milk and water. Then bring to the boil. Turn down the heat and leave the carrot and ginger soup to simmer for 15 minutes until the carrot and sweet potato are soft.
Step 6: Blend the carrot and sweet potato and all the other ingredients until super smooth. Season with soy sauce. Stir, and then taste. Season with more salt and pepper according to your preferences. Enjoy!
What to do with leftovers
Storage: leave to cool, then store in airtight containers and into the fridge for up to 4 days.
Freezing: once again, leave to cool, then store in airtight containers, label with the contents and date, place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: you can either place the carrot ginger soup in a pan and heat it up on low heat until heated through. Or, place the container (lid ajar) in the microwave until piping hot.
FAQs
Yes!
Yes, as long as you use gluten free soy sauce.
For sure, just fry up some cubes of extra firm tofu, and place it on the top as croutons.
I love serving it with toasted buttered bread. It would also go well with noodles.
More recipes you might enjoy!
If you tried this Carrot Ginger Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Carrot Ginger Soup (My Favourite Recipe)
This is my favourite Carrot Ginger Soup because it’s healthy, tasty, and fiery.
Instructions
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Preheat the oven to 200C/390F. Place your carrots and sweet potato in a tray and drizzle with olive oil. Sprinkle over the ground turmeric, ground cumin, salt, and pepper. Give everything a toss, then place in the oven for 20 minutes.
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When your timer says 10 minutes left for the carrots and sweet potato, place a large metal pan on medium heat and drizzle with olive oil. Add in the onion and garlic, and fry for 5 minutes, stirring frequently until aromatic and soft.
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Next up, add in the sliced ginger, chilli, and lemongrass. Stir fry everything once again for another 5 minutes.
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Once the timer is up, add the carrots and sweet potato to the fried ginger mixture. Give everything a stir.
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Pour in the coconut milk and water. Then bring to the boil. Turn down the heat and leave the carrot and ginger soup to simmer for 15 minutes until the carrot and sweet potato are soft.
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Blend the carrot and sweet potato and all the other ingredients until super smooth. Season with soy sauce. Stir, and then taste. Season with more salt and pepper according to your preferences. Enjoy!
Notes
To double quantity: This recipe can be doubled to make enough soup for 8 people, but you’ll either have to use a super large pot, or use two medium-sized pots.
Storage: leave to cool, then store in airtight containers and into the fridge for up to 4 days.
Freezing: once again, leave to cool, then store in airtight containers, label with the contents and date, place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: you can either place the carrot ginger soup in a pan and heat it up on low heat until heated through. Or, place the container (lid ajar) in the microwave until piping hot.
Nutrition
Calories: 357kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 401mgPotassium: 1074mgFiber: 7gSugar: 11gVitamin A: 31001IUVitamin C: 29mgCalcium: 103mgIron: 5mg
