Carrot Ginger Soup
An easy carrot ginger soup recipe infused with turmeric and made extra creamy with coconut milk. Make this creamy carrot soup on the stovetop or in the Instant Pot.
The holidays are always so much fun, but I’m always happy when they are over and we get to clean up and start fresh. As happens this time of year I caught my daughter’s cold and didn’t feel like doing much cooking or eating. The only thing I felt like eating all week was this creamy carrot ginger soup. Let’s just hope I don’t actually turn orange.
I tossed some carrots, ginger, turmeric, vegetable broth, and coconut milk in the Instant Pot and was pleasantly surprised by how tasty the resulting carrot ginger soup turned out. It’s a bit like my Curried Butternut Squash Pumpkin Soup, but with completely different flavors that work all year round. Ginger is one of my go-to foods when I have a cold and turmeric is thought to be a natural anti-inflammatory, so this cozy carrot soup was just what I needed. I hope you enjoy this carrot ginger soup too, and it helps you with any healing you may need in your life. Let’s check out how to make it!
Carrot Ginger Soup Ingredients
I love the simplicity of this recipe. Just a few ingredients and very little work are involved, which makes it perfect for when you are feeling under the weather or in need of a little self-care. Turmeric was a natural addition to this carrot ginger soup as its bright orange color blends right in. If you’d like more ways to use this spice, check out my Golden Latte (without coffee), Golden Pumpkin Spice Latte (with espresso), Turmeric Citrus Juice, Tropical Turmeric Smoothie, and Lemony Lentil Soup.
How to Make Carrot Ginger Soup
Peel the carrots and ginger. Cut the carrots into roughly 1-inch chunks. Mince the ginger or grate with a microplane.
While I usually start my soups by sauteeing onion and garlic in a little extra virgin olive oil, this time I simply added everything to the pot and brought it to a simmer (or cooked on manual in the Instant Pot).
Let the carrot soup ingredients simmer away on the stove, mostly covered, and add more broth as needed. In the Instant Pot, there’s little to no evaporation, so less broth is needed.
The carrots will be tender after 10-15 minutes of simmering. Remove the pot from the heat.
Carefully transfer the carrot mixture to a blender to puree. I love using my Vitamix to blend soups. I also love it for my Vegan Broccoli Soup with Cashew Cream and Fresh Tomato Soup. In the image above, more broth was needed because so much evaporated during simmering.
Be sure to keep blending for a couple of minutes so that the ginger is completely smooth. Add more vegetable broth to thin as needed. I needed at least a cup or two more when cooking on the stovetop, but not any more when cooking in the Instant Pot. Season with salt and pepper. If you’d like a more pronounced ginger zing, grate some fresh right over your bowl.
How to Serve Carrot Ginger Soup
I like to serve my carrot ginger soup hot and garnish with some micro greens and more coconut milk. Some cashew cream or plain yogurt would be lovely on top too. Carrot ginger soup works well as a side with a grilled cheese or panini, or as main with crispy roasted chickpeas on top.
More Favorite Soup Recipes
- Instant Pot Lentil Soup
- Mushroom Lentil Soup
- Instant Pot Potato Leek Soup
- Instant Pot Minestrone
- Slow Cooker Minestrone
- Curried Pumpkin Lentil Soup
- Slow Cooker Split Pea Soup
- 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
- 1 1/2 tablespoons grated ginger
- 1 tablespoon ground turmeric
- 1 can lite coconut milk
- 2-4 cups vegetable broth
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- In a large saucepan or Instant Pot pressure cooker, place the carrots, ginger, turmeric, coconut milk, 2 cups of vegetable broth, salt and pepper.
- For the Instant Pot, cover and set the valve to sealing. Cook on manual mode for 5 minutes, then carefully quick release the pressure and remove the lid.
- For the stovetop, bring the pot to a simmer, then cover. Simmer over low heat for 15 minutes, or until the carrots are very tender. Add more broth as needed. Remove from heat.
- Let the mixture cool so it's not scalding, then carefully transfer to a blender. If your blender is small, do this in batches so it doesn't overflow when blending. Place the blender lid on with the middle removed for air so the soup doesn't explode out. Cover with a towel and blend on low speed until the soup is pureed. Add more broth as needed to thin. Add more salt, pepper, and grated ginger to taste.
- Pour directly from the blender into bowls or place back into the pan on the stovetop to keep warm. Garnish with micro greens and more coconut milk or plain yogurt if desired.
Nutrition Information:Yield: 5 Serving Size: 1 cup
Amount Per Serving: Calories: 107 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1255mg Carbohydrates: 17g Fiber: 5g Sugar: 7g Protein: 2g