Carrot Ginger Soup

5 from 1 vote

This carrot ginger soup is packed with delicious roasted carrots, fresh ginger, and bold flavors. It's light, creamy (yet creamless), and guaranteed to be a favorite! It's vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: carrot ginger soup, carrot ginger soup recipe, carrot soup, carrot soup recipe

Servings:

Calories: 96kcal

Equipment

Ingredients

2 1/2 cups carrots , chopped
1 Tbsp. olive oil
1 yellow onion , chopped
3 cloves garlic , minced
1 Tbsp. ginger , chopped
1 tsp. ground coriander
3 cups vegetable broth
1 Tbsp. lime juice
salt , to taste

US Customary - Metric

Instructions

Sauté the aromatics. Heat the olive oil in a medium pot over medium heat. Add the onions and garlic and sauté the aromatics until translucent, 5-7 minutes.
Sauté the carrots and spices. Add the carrots into the pot with the aromatics and sauté them, stirring occasionally, until they have softened slightly, 5-7 minutes. Then, add the ginger and coriander and sauté until fragrant, for 1-2 minutes.
Simmer. Add the vegetable broth, season the soup with salt (you can also add black pepper), and bring the soup to a boil. Turn the heat down to low and let the soup simmer until the carrots have softened, about 10 minutes, depending on the size of the carrots.
Blend. Transfer the soup to a high-speed blender, add the lime juice, and blend until completely smooth.
Season. Taste and adjust the flavor, adding more salt for saltiness, lime juice for tanginess, ginger for a spicy bite, and coriander for citrusy undertones.
Serve. Pour the soup into serving bowls - it will be hot straight out of the blender (if using Vitamix). Garnish with a few swirls of cashew cream (if using) and a sprinkle of black pepper.
Store. Leftover soup keeps well, covered, in the refrigerator for 3-4 days. For longer-term storage, freeze in an airtight container for up to 3 months.
Reheat. Transfer frozen soup to the refrigerator 24 hours before reheating to thaw slightly. Reheat in a pot on the stovetop over medium-low heat, stirring frequently, until hot. Add ¼ cup/60 ml water/broth at a time if too thick.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition