Why You’ll Love Powerful Carrot Ginger Soup Immune Boosting in Just 35 Minutes Recipe
I like this recipe because it’s quick, wholesome, and incredibly soothing. I enjoy how it comes together in one pot, how the flavors stay clean and vibrant, and how it works perfectly as a light meal or starter. This is the kind of soup I make when I want comfort without heaviness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by heating the olive oil in a pot over medium heat. I add the diced onion and minced garlic and cook them for about 3 minutes until softened and fragrant.
I stir in the chopped carrots and grated ginger and let them cook for another 2 minutes, allowing the flavors to bloom.
Next, I pour in the vegetable broth and bring everything to a boil. I reduce the heat and let the soup simmer for about 20 minutes, until the carrots are very tender.
I blend the soup until completely smooth, using an immersion blender or a countertop blender.
Once blended, I stir in the coconut milk, salt, and black pepper. I gently warm the soup and serve it hot.
Servings and Timing
I usually make this soup for 4 servings. The prep time takes about 10 minutes, the cooking time is around 25 minutes, and the total time comes to approximately 35 minutes.
Variations
I sometimes add a squeeze of lemon juice for brightness or a pinch of turmeric for extra warmth. When I want a thinner soup, I add a little extra broth. For more spice, I include a small pinch of chili flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I also freeze this soup for up to 1 month. To reheat, I warm it gently on the stovetop, stirring occasionally.
FAQs
Can I make this soup ahead of time?
I often make it ahead because the flavors deepen as it sits.
Do I need fresh ginger?
I prefer fresh ginger for the best flavor, but ground ginger can work in a pinch.
Can I make this soup vegan?
I find it already fits perfectly into a vegan-friendly meal plan.
What blender works best?
I usually use an immersion blender for convenience.
Can I skip the coconut milk?
I can, but I like the creaminess it adds.
How thick should the soup be?
I aim for smooth and pourable, adjusting with broth as needed.
Can I add other vegetables?
I sometimes add sweet potato or squash for variety.
Is this soup spicy?
I find it gently warming rather than spicy.
What should I serve it with?
I enjoy it with crusty bread or a simple salad.
Does it freeze well?
I freeze it often and find the texture holds up nicely.
Conclusion
I love this carrot ginger soup because it’s simple, comforting, and deeply nourishing. With its smooth texture and warming flavors, it’s a recipe I return to whenever I want something easy, wholesome, and satisfying.
This carrot ginger soup is a smooth, nourishing, immune-boosting dish that comes together quickly with simple ingredients. Naturally sweet carrots and warming ginger create a comforting yet energizing soup perfect for light meals or cozy starters.
Ingredients
4 cups carrots, chopped
1 tablespoon fresh ginger, grated
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut milk
Instructions
Heat olive oil in a pot over medium heat.
Add diced onion and garlic and sauté for about 3 minutes until soft and fragrant.
Stir in chopped carrots and grated ginger and cook for 2 minutes.
Add vegetable broth and bring to a boil.
Reduce heat and simmer for about 20 minutes until carrots are very tender.
Blend the soup until completely smooth using an immersion or countertop blender.
Stir in coconut milk, salt, and black pepper.
Warm gently and serve hot.
Notes
Add lemon juice or turmeric for extra immune support.
Adjust thickness with additional broth if desired.
