How to make a Sensational Carrot Ginger Soup

Carrot ginger soup is one of my faves. With just a few simple ingredients, you’ve got an elegant starter dish to serve guests or a delicious make-ahead weeknight meal.

carrot ginger soup

Even those with dietary restrictions can enjoy this rich bowl of comfort food because it’s gluten free, vegetarian and you can even adjust the recipe to make it dairy free. But don’t let that scare you, this recipe is soooo delicious that no one will know how healthy it is! For another yummy (and-no-one-will-know-it’s-vegan) recipe , check out this fresh pesto recipe or even this hearty Italian Cabbage Soup recipe.

Ingredients for Carrot Ginger Soup

  • Approx. 4 cups of peeled and sliced carrots
  • 1 medium onion, diced
  • 1 potato, diced
  • 2 inches of fresh ginger (peeled and finely chopped)
  • 2-3 tbsp. olive oil
  • 5 cups vegetable stock
  • 1/2 cup milk or cream (or non dairy substitute, like coconut milk)
  • 1 tsp. ground coriander
  • Optional garnish – gluten free croutons, cracked black pepper and dollop of sour cream (omit for dairy free)
carrot ginger soup raw ingredients

Directions

  1. In large pot, add olive oil, onion and carrots and sautee over med heat, until the veggies become a little soft and the onion is see through
  2. Add the veggie stock, potato and ginger to pot and turn temp to simmer.
  3. Stir occasionally and simmer until the potato is soft and can easily be pierced with fork (approx 20 mins)
  4. Remove from heat and let cool for about 15 mins so it’s not scalding.
  5. Pour the contents into a blender and blend in batches until smooth.
  6. Return to pot and warm over low heat.
  7. Add the milk (or non dairy substitute) and coriander and stir until warm through (don’t let it boil)
  8. Pour into bowls, add garnish and serve immediately

Joyful Hostess Tip: *TIPS FOR MAKE AHEAD* – This carrot ginger soup is fantastic option for make ahead dinner/holiday party or to freeze and enjoy another time. If you’re making it ahead, stop after step 5 (ie. once it’s all blended and before milk is added) Let it cool.  Store in resealable container in fridge (for up to 24 hours) or longer term storage in freezer.