Carrot Ginger Soup | Simply Quinoa

What Makes This The Perfect Winter Soup

There’s so much to love about this creamy veggie soup recipe! Where to start? Well…

• The warmest, coziest flavor. The temperature of the soup is warm, of course, but the flavor is so warm too thanks to the fresh ginger and turmeric, two classic cozy spices.
• Creamy without being heavy. This carrot ginger soup is so rich, creamy, and velvety, but you don’t need heavy cream to achieve that texture. And you don’t even need full-fat coconut milk! Pureeing the veggies and adding lite coconut milk do the trick here.
• Great for meal prep. This soup stores well in the fridge, freezes well, and reheats beautifully. It tastes just as good as the day it was made!

What You’ll Need

Here are all the ingredients that you need to make this carrot ginger soup. Scroll to the recipe card at the bottom of the page to find the exact amounts for each ingredient.

• Olive oil
• Leek – When these aren’t in season they can be pricy, so feel free to swap in shallots (which, like leeks, have a milder flavor than onion) or yellow onion instead.
• Fennel – This recipe uses fresh fennel, not fennel seeds.
• Carrots – As long as you scrub them well, you don’t have to peel them since they’re being pureed.
• Butternut squash – You can use other types of squash, but butternut is definitely preferable.
• Garlic and ginger – Fresh ginger is a must!
• Turmeric powder
• Salt and pepper
• Vegetable broth – I like to use a low-sodium veggie broth.
• Coconut milk – Lite coconut milk is my preference for this recipe.

How to Make Carrot Ginger Soup

This soup takes less than an hour to make, but it tastes like it’s been simmering away on your stove all day long. Here’s how to make it. 

• Cook the veggies. Heat the olive oil in a large pan or Dutch oven. Add the carrots, squash, fennel, and leeks, and sauté until the veggies start to soften. This should take 3-5 minutes. Then add the ginger, garlic, turmeric, salt, and pepper, and sauté for 2-3 more minutes.
• Add the liquid. Pour in the vegetable broth and coconut milk. Bring the soup to a boil, then lower the temperature, cover, and simmer for 20 minutes. 
• Blend. Add the soup to a blender, and blend until it’s smooth and creamy. 
• Season. Taste the soup and adjust the seasonings as necessary. Then serve! 

Tips and Tricks

Here are some tricks and tips for making the best carrot ginger soup.

• Make your own broth. As with most soup recipes, this one is excellent with a store-bought vegetable broth. But you can turn the soup into something truly special with your own homemade broth. I like to use Instant Pot mushroom vegan bone broth for this recipe.
• Go light on the salt. When making soup, it’s a good idea to only use a little bit of salt at the start. The reason for this is that different vegetable broths, whether store-bought or homemade, have different sodium levels. And the saltiness of your soup will depend on how much you cook it down. Start small with the salt, and adjust the seasonings at the very end. 
• Add some fun toppings. I love to top this soup with some vegan coconut yogurt and fresh parsley. But you can have lots of fun with the toppings of your choice. This ginger and turmeric carrot soup would be delicious topped with croutons, lemon or orange zest, vegan crème fraîche, crispy shallots, or fresh basil. 

How to Store

• Refrigerator: This carrot ginger soup is one of my favorite soups to make ahead of time because it stores well. Keep it in an airtight container in the fridge for up to 5 days.
• Freezer: Store this soup in an airtight container in the freezer for up to 6 months. Thaw completely before reheating.
• To reheat: Warm over medium heat on the stove for 3-5 minutes. You can also reheat in the microwave in 30-second intervals on 80% power.

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