American · Lunch · Dinner
Carrot Ginger Soup
A velvety, bright orange soup where sweet carrots meet a warming kick of fresh ginger and a squeeze of lemon. Blended until silky with no cream needed, it's light, cosy and full of flavour.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 68% · Fat 25% · Protein 7%
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Ingredients
For 4 servings- 1 tbsp14 gOlive oil
- 1 medium150 gYellow onion, chopped
- 2 cloves6 gGarlic, minced
- 5 cm piece (about 3 tbsp grated)20 gFresh ginger, peeled and grated
- 1/2 tspGround cumin
- about 12 medium800 gCarrots, peeled and sliced
- 4 cups (1 litre)1,000 gWater
- 1 tsp6 gSalt
- 1/4 tspBlack pepper, ground
- 1 tbsp15 gLemon juice
- 1/4 cup60 gLight coconut milk, for swirling (optional)
- 2 tbsp choppedFresh coriander (cilantro) leaves (optional)
Steps
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook for about 6 minutes, stirring now and then, until soft and translucent.
- 3
Stir in the garlic, ginger and cumin and cook for 1 minute until fragrant.
- 4
Add the carrots, water and salt, and bring to a boil.
- 5
Reduce the heat, cover and simmer for about 25 minutes, until the carrots are very tender when pierced with a knife.
- 6
Take the pot off the heat and blend the soup until completely smooth with a stick blender, or blend in batches in a countertop blender with the lid vented to let steam escape.
- 7
Stir in the lemon juice and black pepper, then taste and adjust the seasoning; add a splash of hot water if it is too thick.
- 8
Ladle into bowls and finish with a swirl of coconut milk and a sprinkle of coriander, if using.
Swaps, storage and make-ahead
Swaps
- Use vegetable stock instead of water for a deeper, more savoury flavour, choosing one labelled gluten-free if you need it to be.
- Swap the light coconut milk swirl for plain dairy yogurt if you don't need the soup to be vegan or dairy-free.
- Replace the fresh coriander with flat-leaf parsley or chives if you're not a fan of coriander.
- Use 1 tsp ground ginger in place of fresh ginger if you can't find it, though the flavour will be milder and less bright.
Storage
Cool and refrigerate the soup within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot. It also freezes well for up to about 3 months without the coconut milk and coriander, which are best added fresh when serving.
Make ahead
You can make the whole soup a day or two ahead and keep it in the fridge, then reheat gently, thinning with a splash of hot water if needed. Add the coconut milk swirl and coriander just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (503 g) | Per 100 g | |
|---|---|---|
| Calories | 136 kcal | 27 kcal |
| Protein | 2.5 g | 0.5 g |
| Carbohydrates | 24.5 g | 4.9 g |
| of which sugars | 11.3 g | 2.2 g |
| Fiber | 6.4 g | 1.3 g |
| Fat | 4.1 g | 0.8 g |
| of which saturated | 0.6 g | 0.1 g |
| Sodium | 733 mg | 146 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
