This Spicy Carrot-Ginger Soup recipe is creamy, vibrant, and packed with warm flavors. Made with fresh carrots, ginger, garlic, and a touch of spice, it’s the perfect healthy comfort food for chilly days. Naturally vegan and gluten-free, this soup is both nourishing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (or more to taste)
- 1 1/2 lbs (700 g) carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- Salt & black pepper, to taste
- Juice of 1/2 lemon
- Fresh cilantro or parsley, for garnish
- Optional: 1/2 cup coconut milk for creaminess
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until fragrant.
- Add spices & carrots: Stir in red pepper flakes, cumin, turmeric, and carrots. Cook for another 2 minutes.
- Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots are tender.
- Blend: Use an immersion blender (or transfer to a blender) to puree until smooth. Stir in lemon juice and coconut milk (if using).
- Adjust & serve: Season with salt and pepper to taste. Garnish with fresh herbs and serve warm.
Tips & Variations
- Add a pinch of cayenne pepper for extra heat.
- Top with toasted pumpkin seeds or croutons for crunch.
- Use chicken broth instead of vegetable broth for a non-vegan version.
- Make ahead and store in the fridge for up to 4 days, or freeze for up to 3 months.
