Roasted Carrot Ginger Soup With Coconut Milk is my best winter soup and a vegan healthy soup. The easy creamy soup recipe has roasted carrot, fresh ginger, vegetable stock, simple ingredients, and coconut milk. This delicious roasted carrot soup with ginger is a perfect vegetarian meal for dinner or lunch. It’s also very flexible. Check how to make vegan creamy carrot ginger soup with coconut milk at home
Roasted carrot and ginger soup is simple and easy to prepare. Best easy soup for winter that is smooth, creamy, and rich. It’s also gluten-free and vegan soup.
Roasted carrot ginger soup gets a good flavor with coconut milk or cream. The roasted carrots also give the soup an extra flavor and extra health benefits with ginger.
I prefer using fresh carrots and fresh ginger in this creamy carrot ginger soup. And prefer using the blender to achieve the perfect soup consistency.
The carrots are first roasted and then pureed in the blender with vegetable stock/broth, fried onions, and garlic. Finally added with coconut milk or cream (for non-vegan soup). TRY IT OUT!
Also check our classic roast beef with gravy recipe, roast beef with vegetables in oven, keto crab-stuffed mushrooms, and creamy lemon butter chicken thighs.
What Are Carrot And Ginger Soup Benefits
The roasted carrot ginger soup is healthy and has benefits in boosting immunity, and challenging fighting viruses, and allergies. It helps with congestion, fights the respiratory virus, and is anti-inflammatory. Carrot health benefits increase more after cooking. As carrots are rich in fiber, they help in weight loss naturally.
How Long Does Roasted Carrot Ginger Soup Lasts?
The leftover creamy roasted carrot ginger soup can last in the refrigerator for about 3 – 4 days. It’s better to store in an air-tight container. And reheat the soup before serving.
Can Carrot Ginger Soup Be Frozen?
YES. To freeze carrot soup, it has to be transferred in a plastic ziptop bag. This can be frozen for nearly 6 months in the freezer.
Before serving, first, thaw the soup in the fridge and then reheat the soup on the stove or in the microwave.
How Can I Make Carrot Ginger Soup Vegan?
To make the carrot ginger soup vegan, use all the ingredients mentioned in the recipe, but only replace the cream with coconut milk. Also, use vegetable stock/broth or water rather than chicken stock.
Check Our Other Christmas Desserts
- 3 Ingredient Chocolate Mousse
- Christmas Chocolate Rum Balls (no-bake)
- Hot Fudge Chocolate Pudding Cake
- Fudgy Christmas Chocolate Mint Brownies
- Christmas Chocolate Truffles With Condensed Milk
- Chocolate Gingerbread Man Cookies Recipe
- Easy Traditional Figgy Pudding
- Christmas Steamed Pudding
- Carrot Halwa With Condensed Milk
Ingredients For Roasted Carrot And Ginger Soup
To make vegan creamy roasted carrot ginger soup, you need simple ingredients like:
- carrots
- olive oil
- yellow onion
- garlic
- fresh ginger
- vegetable broth / stock (low sodium)
- coconut milk or (whipping cream for non-vegan soup)
- salt and pepper
How To Make Roasted Carrot Ginger Soup
- To make carrot soup with ginger, first, preheat the oven to 400˚ F. Take the baking sheet and line it up with parchment paper.
- Peel the carrots and cut them into ½ inch pieces. Place the carrots in the bowl and add 2 tablespoons olive oil and ½ teaspoon salt and ¼ teaspoon pepper. Nicely toss them till they get well coated. Place the carrots in a single layer over the parchment paper. Roast the carrots, flipping/ turning them after 15 minutes. Roast for a total of 35 – 40 minutes, till they get tender, caramelized, and browned. After roasting remove the carrots from the oven and let them cool slightly.
- When the carrots are roasting, heat 1 tablespoon olive oil in a large saucepan on medium-low heat. Add the onions with a pinch of salt and pepper. Cook stirring occasionally till the onions get softened and translucent for about 7- 8 minutes. Add garlic and stir fry for another 30 seconds – 1 minute, until aromatic. Add the vegetable broth/stock on high heat and get it to a boil. Reduce the heat to medium-low and simmer for 5 minutes, till the ginger gets tender, stirring occasionally. Turn off the heat.
- After the roasted carrots and the broth both have cooled down, add the roasted carrots to the broth. Pour this mixture into the blender and puree the soup. (if necessary the mixture can be pureed in batches). Transfer the pureed soup to the saucepan on low heat and get it to a simmer. On low heat add the cream or coconut milk and stir. Adjust the salt and pepper to your taste. Serve creamy carrot ginger soup with a drizzle of coconut milk or cream.
It’s a simple, easy and healthy vegan creamy roasted carrot ginger soup with coconut milk. The best gluten-free and vegetarian soup
What To Serve With Carrot Ginger Soup
Carrot soup with ginger and coconut milk can be served for a light lunch or dinner. Serve it with crusty bread or healthy salads or sandwiches. I prefer to serve it with oven-roasted asparagus, garlic herb butter roast chicken, lemon pepper chicken breast, one pan lemon garlic chicken, honey garlic butter shrimp stir fry, or cheesy roasted cauliflower, and crispy roasted chickpeas which will taste delicious.
Check Other Soup Recipes
- Creamy Roasted Tomato Basil Soup
- Chicken Soup With Lemon And Rice
- Homemade Tomato Soup With Fresh Tomatoes
- Grandma’s Chicken Sausage Soup
- Cabbage Smoked Sausage Soup
- Simple Chicken Clear Soup Recipe
- Chinese Chicken and Rice Soup Recipe
- Creamy Sausage Gnocchi Soup
- Cabbage and Ground Beef Soup
Also Try Our Other Delicious Recipes
- One Pan Lemon Garlic Salmon And Asparagus Recipe
- Honey Garlic Shrimp and Broccoli Stir Fry Recipe
- Crispy Baked Lemon Chicken Thighs
- TikTok Red Lobster Chicken Cobbler
- Smothered Pork Chops With Gravy Recipe
- No-Bake Pumpkin Cheesecake Recipe
- Easy Honey Garlic Pork Chops (Oven Baked / Grilled)
- Honey Garlic Butter Roasted Carrots Recipe
- Spinach Cheese Stuffed Pork Tenderloin in Oven Recipe
- Baked Honey Garlic Salmon Recipe
- Baby Corn Manchurian Dry Recipe
Roasted Carrot Soup With Ginger And Coconut Milk, Carrot Ginger Soup
Ingredients
FOR ROASTED CARROTS
- 2 pounds 900 grams carrots (peeled)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon olive oil
FOR CARROT GINGER SOUP
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons fresh ginger peeled and minced
- 4 cups vegetable broth / stock low-sodium
- salt and ground black pepper according to taste
- 1 can 14 ounce coconut milk OR (1/2 cup heavy whipping cream for non vegan soup)
Before Start: If you prepare this, please leave a review and rating to let us know how you liked the recipe! It helps us in our business success and enables us to keep offering free recipes.
Instructions
- For carrot ginger soup with coconut milk, first preheat the oven to 400˚ F. On the baking sheet line up the parchment paper. Take the peeled carrots and cut them into ½ inch pieces.
- Transfer the carrots into the bowl and toss them with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, till they get well coated.
- On the parchment paper, place the carrots in a single layer. Roast the carrots, flipping / turning them after 15 minutes. Roast for total 35 -40 minutes or till they get tender, slightly caramelized, and browned. Remove the carrots from the oven and get cooled slightly.
- When carrots are getting roasted, take a large saucepan, place it on medium-low heat with 1 tablespoon olive oil. Add the onions with a pinch of salt and pepper. Stir occasionally till the onions get tender and translucent for about 7 – 8 minutes.
- Add garlic and stir fry for another 30 seconds – 50 seconds, until aromatic.
- On high heat, add vegetable broth/stock, and get it to a boil. Reduce heat to medium-low and further simmer for 5 minutes, till the ginger gets tender, stirring occasionally. Turn the heat off and let the broth/stock cool slightly.
- After roasted carrots and the vegetable broth/stock both have cooled down, add the roasted carrots to the broth. Now pour this mixture into the blender and puree the soup (if necessary it can be pureed in batches).
- Transfer pureed soup to the large saucepan and get it to simmer. On low heat add the coconut milk or whipping cream and stir. Adjust the salt and pepper according to your taste. Serve the carrot and ginger soup with a drizzle of coconut milk or cream.
Notes
- coconut milk is used for a vegetarian or vegan soup
- for soup thin consistency, add some water or stock/broth
- water can be used instead of vegetable stock/broth
Thanks for roasted carrot soup with coconut milk, it a lovely recipe
It our favorite soup, a simple and tasty one. My children enjoyed this soup.
Thanks so much for giving me this recipe of carrot soup with coconut milk. I loved the soup.
Nice soup