Creamy Ginger and Carrot Soup is a flavorful yet simple, vegan, and gluten-free soup that is packed with nutrition which can help you boost your immune system and overall health. Soups are known to be comfort food, and this great recipe is no exception. Chopped fresh carrots and fresh ginger, with anti-inflammatory garlic and onion, come together in a dairy-free creamy delicious soup. A low-calorie soup that brings you comfort and the ultimate health benefits.
What you need to make a Dairy-Free Carrot Soup
Coconut oil: Boosts energy and helps with digestion
Garlic and Onion: Fight inflammation. I cut up these two ingredients and place them on a plate near my kids’ beds when they have a cold.
Fresh Ginger: This one I use a lot during the cold and flu season, especially in shakes with lemon and honey. Fresh ginger helps boost the immune system and aid digestion issues, which place a huge role in our health.
Vegetable broth (vegetable stock): Easy to digest and helps with bone strength.
Carrots: A great source of vitamin A – for eye health
Tamari or soy sauce: Tamari is a gluten-free version of soy sauce.
Coconut milk: Another antioxidant that can help with digestion, hair, and skin.
Lemon juice: Adds a fresh and citrusy flavor to the carrot soup. Lemon is my all-time favorite ingredient. It’s great for weight loss, boosts the immune system, and may help to maintain health (if you use it often).
Nutmeg: This is optional, but gives the soup a boost of flavor.
And salt and pepper to season.
Steps for Carrot Ginger Soup Recipe
1. Heat a medium-sized soup pot over medium heat. Add the coconut oil and onions, and cook until onions are soft and translucent.
2. Add garlic and ginger and stir for 30 seconds until fragrant.
3. Add the carrots, broth, tamari (or soy sauce), and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.
4. Add soup to a blender, blend until smooth, then return to the pot.
5. Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
Garnish soup with:
- Chopped parsley
- Chopped scallions
- Chopped cilantro
- Toasted pumpkin seeds
Steps
Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and translucent.
Add garlic and ginger and stir in for 30 seconds until fragrant.
Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.
Add soup to a blender, blend until smooth, then return to the pot.
Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds.
Ingredients
- 1 Tbsp coconut oil
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 4 cups vegetable broth
- 3 cups carrot, chopped
- 1 Tbsp tamari, or soy sauce
- 14 oz coconut milk, canned
- 1 Tbsp lemon juice, fresh
- 1 dash nutmeg, optional
- salt, to taste
- ground black pepper, to taste
Instructions
Heat a medium-sized soup pot over medium heat. Add the coconut oil, chopped onions, and cook until onions are soft and translucent.
Add garlic and ginger and stir in for 30 seconds until fragrant.
Add broth, carrots, tamari or soy sauce, and bring to a boil. Reduce heat and simmer for 10-15 minutes (or until carrots are soft). Turn off heat and allow soup to cool for a few minutes.
Add soup to a blender, blend until smooth, then return to the pot.
Add coconut milk, lemon juice, nutmeg (optional), salt, and pepper. Adjust seasonings to your liking.
Serve as-is or garnished with chopped parsley, cilantro, or pumpkin seeds.
Equipment Used
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I enjoyed this soup; the flavors went well together, with a hint of Asian flavors.
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