This simple 6 ingredient Carrot Ginger Soup is creamy and delicious. It’s a perfectly satisfying soup for cold fall and winter days.
With the exception of Carrot Cake with Whipped Macadamia Nut Frosting, this Carrot Ginger Soup Recipe just has to be one of the most flavorful carrot recipes that exist. Plus, the effort is so minimal.
Keep it Simple
I’m often inspired by Bon Apetit’s magazine and this year is no different. Their Thanksgiving recipes all look so delicious. Page after page they offer tips for having the best turkey day ever. Including tips on being the most organized host. There are so many ways to organize yourself with a party or even the nightly dinner routine.
But the older I get, the more I realize simplicity is often the easiest way to stay super organized.
And one of the easiest ways to keep things simple is to prepare recipes with as few ingredients as possible…
Carrot Soup Recipe Ingredients
This easy carrot soup recipe uses just 6 ingredients and most of them should already be in your cupboards. We love the creaminess of this recipe and know you’re going to love making it.
- Ginger gives the carrots a beautiful balance between flavors.
- Just a bit of curry powder adds a little bit of heat. Curry powder is made using: turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper.
- 5 Spice Powder gives this carrot soup depth. This spice is a mixture of: cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves.
- Garlic is a perfect flavor with the carrots and spices.
- Coconut milk gives the carrot soup a creamy texture.
- Of course, carrots… and lots of them.
Food Allergies or Sensitivities
For those of you with food allergies and food sensitivities, it’s helpful to know this recipe meets the following dietary restrictions:
Bean-Free / Gluten Free / Vegetarian/ Nut Free / Dairy-Free / Soy-Free/ Grain Free / Paleo-Friendly
Carrot Ginger Soup
6 Ingredient Carrot Ginger Soup is BIG on flavor but requires very little effort. It’s perfect for a weeknight dinner or special holiday.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- 4 cups chopped carrots
- 1/2 teaspoon five-spice powder (available in the spice section of supermarket)
- 1/2 teaspoon curry powder
- 1 tablespoon freshly grated ginger
- 3 cloves garlic
- 1/2 cup full-fat coconut milk
- Himalayan pink salt, to taste
- Optional: add 1-2 tsp of maple syrup for a bit of sweetness
- Optional: grated carrot, grated ginger, fried cilantro
- Put the carrots in a large saucepan with 6 1/2 cups of water. Add the five-spice powder, curry powder, ginger and garlic.
- Bring liquid to a boil and then reduce heat to a simmer and cook, with the lid off. Cook for about 30 minutes until the carrots are very tender.
- Remove soup from heat, add the coconut milk and set aside to cool.
- When soup is at room temperature, transfer it to a blender and process until smooth and creamy. We use the Luvele stainless steel jug.
- Return soup to saucepan and season with salt and maple syrup (optional). Warm soup over medium heat and serve.
Note: Carrot Ginger Soup can also be served chilled.
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Optional Topping: Fried Cilantro
Fried cilantro iss incredibly tasty and very easy to make too.
- To make fried cilantro you’ll want to dredge about 1/2 cup of chopped cilantro in sprouted spelt flour (or cassava flour if gluten-free).
- Heat about 2 tablespoons of extra virgin coconut oil in a small skillet over medium-high heat and add the floured cilantro once the oil is hot.
- Sprinkle in some salt and cook for about 1 minute per side, or until crispy.
- Transfer to a paper towel to absorb excess oil.
- Sprinkle cilantro on soup when ready to serve.
More Easy Peasy Dishes
Here is a list of some of my simpler recipes that are still BIG on flavor. In addition to the carrot soup, all of the following recipes are special enough to serve at a holiday meal but easy enough for weeknight family dinners too!
And of course every recipe meets the anti-inflammatory clean eating requirement too!
- 3 Step Thai Cauliflower Soup
- Garlic Spread Recipe (that you will want on EVERYTHING!)
- Hemp Seed Caesar Salad Dressing Recipe
- 20-Minute Shrimp Scampi with Zucchini Noodles
- Mushroom Ragout Recipe with Polenta: This would make the perfect entree for an easy plant-based holiday dinner)
- Steamed Clams: I think I am going to make this one for Christmas Eve dinner this year.)
- Recipe for Twice Baked Potatoes
- Rosemary, Spinach & Brown Rice Casserole
- Butternut Squash Muffins (Kids won’t eat their veggies? Make this.)
- Easy Zucchini Fritters (This is the perfect easy side dish for any holiday or weeknight dinner.)
- 5-Minute Pumpkin Dessert (Because you have to have something sweet!)
Thursday 9th of November 2017
Hi Ivy, I just found you're site and have subscribed to the 8-week challenge. The carrot-ginger soup is amazing as well as the butternut squash thai soup (even my husband likes it!). I am almost addicted to the Chopped Thai salad- as a nurse I now have 3 co-workers scouring your site as well for recipes.
I just watched the B tea video- is there a brand of nutritional yeast you recommend?
Thanks, Deb I had foot surgery yesterday and am looking forward to the next 4 weeks of time off to indulge cooking clean cuisine anti inflammatory foods!
Friday 17th of November 2017
Hi Deb! I am so sorry for the delay getting back to you. I somehow totally missed your comment earlier in the week. Anyway, I sure hope you are recovering well from the foot surgery (I know all about how painful orthopedic surgery recovery can be as I have had 2 hip surgeries ---for a congenital issue) I am THRILLED to know you like the recipes so much! And thank you so very much for sharing the blog with your co-workers =)!! As for the nutritional yeast, I really like Sari Foods brand. You can buy it online on Amazon here: goo.gl/trb5tH
Please keep me posted on how you do with the CHallenge! I am in the middle of writing my cookbook so I have not been able to post as many new recipes lately, but I plan to relaunch the Challenge with a group of people after the New Year. It's always free, so maybe you can do it twice =) Do keep me posted on how it goes...