My kids really enjoy helping out in the kitchen when we make this soup. They love peeling the carrots and watching as the vibrant colors turn into a beautiful creamy soup. Plus, who can resist the delightful aroma of ginger wafting through the house? It’s so satisfying to see them get excited about eating healthy food, and I believe this soup is a big part of that. It’s packed with healthy ingredients, but what makes it truly special is how comforting and delicious it is.
Whether you’re looking for something quick to whip up on a busy weeknight or a dish to impress during a weekend gathering, this creamy carrot ginger soup checks all the boxes. It takes just about 35 minutes from start to finish, and you won’t believe how rich and flavorful it is. Plus, you probably already have most of the ingredients in your pantry, which makes it even easier!
So, grab your apron and let’s dive into making this delicious soup. I promise once you try it, it will become a staple in your home too!
How to Make Creamy Carrot Ginger Soup
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Ingredients
- 2 lbs carrots, peeled and cut into 2-inch pieces
- 1 1/2 teaspoons freshly grated ginger
- 1 cup yellow onions, thinly sliced
- 2 cups vegetable broth
- 1 cup coconut milk from a can
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar or honey, if desired
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika (or to taste)
- 1 teaspoon salt (to taste)
Directions
Start by placing all the cut carrots, grated ginger, sliced onions, vegetable broth, cumin, coriander, turmeric, paprika, and salt into your Instant Pot. Mix everything well to ensure even seasoning.
Next, secure the lid on the Instant Pot and ensure the valve is sealed. Cook on high pressure for 10 minutes. This step really helps develop the flavors!
Once the cooking time is complete, allow the pressure to naturally release. This usually takes a few minutes and lets the soup settle.
When it’s safe to open, blend the soup until it reaches your desired smoothness. You can use an immersion blender right inside the pot or carefully transfer it to a blender, just be sure to let it cool a bit first.
After blending, return the soup to the pot if you used a blender, stir in the coconut milk, and heat it through for a couple of minutes. This is where the magic happens!
Finally, serve your creamy soup in bowls and garnish as you like. Enjoy the comforting taste!
Storing Suggestion
This soup can be stored in an airtight container in the refrigerator for 3 to 4 days. Just reheat thoroughly before serving. For longer storage, you can freeze portions for up to 3 months, which works great for meal prepping. Just thaw and reheat when you’re ready to enjoy.
Serving Suggestions
This soup pairs beautifully with crusty bread or a light salad. For a little crunch, add some crispy croutons on top or swirls of sour cream. A sprinkle of fresh herbs like cilantro or parsley can also brighten the dish. It also goes well with a cup of herbal tea or a light white wine.
Ingredient Substitutions
If you don’t have coconut milk, alternatives like heavy cream or almond milk can work well, though they will change the flavor slightly. As for spices, feel free to swap in what you have—like curry powder or red pepper flakes—for different flavor profiles!
Seasonal Variations
In spring, consider adding fresh peas or asparagus for a pop of green. In the fall or winter, adding roasted pumpkin or sweet potatoes can give the soup a heartier feel. The freshness of herbs can also change with the season, so explore basil or chives when available.
Allergen Information
This recipe contains coconut milk, which can be an allergen for some. If you need a nut-free alternative, use oat milk or even a homemade cashew cream. For those allergic to legumes, verify your vegetable broth or opt for homemade broth to ensure safety.
FAQ
Can I make this soup ahead of time?
Yes, this soup is great for meal prep! You can make it a day or two in advance. Just store it in an airtight container and reheat when you’re ready to serve. The flavors often intensify after a day in the fridge.
How do I make the soup spicier?
If you like a kick, you can add red pepper flakes or a diced jalapeño during the cooking process. Make sure to adjust the amount based on your spice tolerance. A dash of cayenne pepper at the end can also elevate the heat level nicely.
Can I use fresh ginger instead of ground ginger?
Absolutely! Fresh ginger adds a wonderful zing to the soup. Use about a tablespoon of freshly grated ginger instead of the ground ginger. Just remember to add it during the cooking phase for the best flavor infusion.
What can I serve with carrot ginger soup?
This soup pairs beautifully with a simple green salad, crusty bread, or even sandwiches. For a complete meal, consider pairing it with grilled cheese for a nostalgic touch!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. Just thaw in the refrigerator overnight and reheat on the stove until warmed through.
Can this recipe be made vegan?
Yes, this soup is already vegan-friendly thanks to the coconut milk and vegetables. Just ensure your vegetable broth is plant-based, and you’re all set! It’s a healthy option anyone can appreciate.
Creamy Carrot Ginger Soup
Ingredients
- 2 lbs carrots peeled and chopped into 2-inch pieces
- 1 1/2 teaspoons grated ginger
- 1 cup sliced yellow onions
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar or honey optional
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika adjust to taste
- 1 teaspoon salt to taste
Instructions
- Place all ingredients, except the coconut milk, into the Instant Pot. Stir to mix everything well.
- Close the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the timer goes off, let the pressure release naturally before opening the lid.
- Use an immersion blender to blend the soup until smooth, or let it cool slightly before blending in a regular blender.
- Return the blended soup to the Instant Pot, stir in the coconut milk, and let it warm for a couple of minutes.
- Garnish with your favorite toppings and serve warm.
