When it comes to comforting, healthy meals, nothing beats a bowl of creamy carrot soup. This recipe combines the natural sweetness of carrots with the warmth of ginger and a hint of apple cider vinegar for balance. It’s rich, flavorful, and comes together with simple ingredients. I hope this perfect carrot soup recipe that’ll become your go-to for cozy days.
1. Carrot Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ teaspoon sea salt
- 3 garlic cloves, smashed
- 1 pound carrots, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- Freshly ground black pepper, to taste
- 1 teaspoon maple syrup (optional, for a touch of sweetness)
- Coconut milk, for garnish (optional, adds a velvety finish)
Instructions
Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of sea salt. Sauté the onions for about 5 minutes, stirring occasionally, until they become soft and translucent. The smell of sautéing onions sets a great base for any soup and gives it a lovely depth of flavor.
Add garlic and carrots: Add the smashed garlic cloves and cook for another minute, allowing the garlic to release its fragrant aroma. Next, toss in the chopped carrots and grated ginger. These two ingredients bring a fresh, sweet kick to the soup. Stir well to combine and allow them to sauté with the onions and garlic for a couple of minutes.
Simmer the soup: Pour in the apple cider vinegar and vegetable broth. The vinegar adds a nice acidity that balances the sweetness of the carrots. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20-25 minutes or until the carrots are soft and tender when pierced with a fork.
Blend the soup: Once the carrots are tender, remove the pot from heat and allow it to cool slightly. Use an immersion blender to purée the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. After blending, return it to the pot.
Season the soup: Taste the soup and adjust the seasoning by adding freshly ground black pepper and salt as needed. If you enjoy a touch of sweetness, stir in the optional maple syrup. It enhances the flavor without overpowering the natural sweetness of the carrots.
Serve and garnish: Ladle the soup into bowls and garnish with a swirl of coconut milk, which adds richness and a nice creaminess. You can also top it with some fresh herbs, such as parsley, or a sprinkle of toasted seeds for added texture.
This carrot soup is creamy, vibrant, and the perfect balance of sweet, savory, and tangy. I often find myself going back for seconds!
2. Tips for Perfect Carrot Soup
Use fresh carrots: Fresh, vibrant carrots will give your soup that beautiful color and sweet flavor. If you can, go for organic carrots since they tend to have a deeper, richer taste.
Don’t skimp on ginger: Fresh ginger gives this soup a wonderful warmth and a zing. I highly recommend using freshly grated ginger rather than powdered, as it adds a more intense, aromatic flavor.
Adjust thickness: If you prefer a thicker soup, reduce the broth to 2 ½ cups. For a lighter, thinner consistency, add more vegetable broth or water as needed.
Add a dash of spice: If you like a little heat, you can add a pinch of cayenne pepper or red pepper flakes to the soup while simmering.
Blend until smooth: The key to a velvety carrot soup is blending it until it’s completely smooth. An immersion blender is my personal favorite for this job because it’s quick and easy, but a traditional blender works just as well if you’re careful.
3. Serving Suggestions
Pair with warm bread: Serve this carrot soup with a hearty slice of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Top with seeds: Add a sprinkle of roasted pumpkin seeds or sunflower seeds for a crunchy contrast to the creamy soup.
Fresh greens: A light salad of mixed greens dressed with lemon and olive oil makes a refreshing side to balance the rich soup.
Spiced Croutons: Make your own croutons by cubing a day-old baguette, tossing it with olive oil and your favorite spices (like garlic powder or smoked paprika), and toasting them until crispy.
4. How to Store & Reheat Leftovers
This soup keeps well in the fridge for up to 4 days in an airtight container. The flavors continue to develop, making it even tastier the next day! If you’d like to store it longer, it freezes wonderfully for up to 3 months. Simply portion it into freezer-safe containers or bags and label them with the date.
To reheat, just warm it gently on the stove over low heat, adding a bit more broth or water if needed to adjust the consistency. You can also microwave individual servings for a quick lunch or dinner. When reheating, make sure to stir occasionally so the coconut milk doesn’t separate.
This soup is a total crowd-pleaser and the ultimate feel-good meal. It’s rich in vitamins and antioxidants, with the added benefits of ginger and apple cider vinegar for digestive health. Whether you make it as a cozy dinner on a chilly night or as a starter for a larger meal, I’m confident this carrot soup will become a staple in your kitchen. Enjoy!
