Carrot Ginger Soup Recipe – Healthy & Nourishing

This carrot ginger soup is smooth, naturally sweet and balanced with fresh ginger and a little lemon. Roasting the carrots first gives the soup deeper flavour, but stovetop cooking works when you need it quickly.

Ingredients

• 500 g carrots, peeled and sliced
• 1 onion, chopped and 2 garlic cloves
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 3 cups vegetable stock
• 1/2 teaspoon cumin, salt and black pepper
• 1 teaspoon lemon juice and coconut milk to finish, optional

Method

1. Roast carrots, onion and garlic with oil, salt and cumin at 200°C for 25 minutes, or sauté them in a pot until softened.
2. Add ginger and stock. Simmer for 12–15 minutes until the carrots are completely tender.
3. Blend until smooth, adding more stock if needed. Stir in lemon juice and taste for seasoning.
4. Serve hot with a swirl of coconut milk, toasted seeds or herbs.

Tips and storage

Fresh ginger gives a cleaner flavour than dried powder. Refrigerate for 4 days or freeze for 2 months; reheat gently and loosen with stock.

How can I make it creamy?

Blend in coconut milk, cashew cream or a small cooked potato. Add it after blending so you can control the consistency.

More comforting vegetarian recipes

For more warming dishes, explore our vegetarian global cuisine guide, try the Creamy Cauliflower Soup, or browse the Sweet Potato Soup. For another creamy plant-based idea, see the Vegan Stir Fry.