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A bowl of carrot soup garnished with chickpeas, chopped herbs, and a swirl of cream, with a spoon lifting a portion.

Creamy Carrot Ginger Soup Recipe

Author: Jessica Haggard
Trust me, you need a bowl of this carrot ginger soup in your life. Creamy and vibrant, it's packed with flavor, crunch, and comfort. It makes the perfect starter for holiday gatherings, a hearty work-from-home lunch, or a cozy weeknight dinner. Make this wholesome soup in just 35 minutes!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine American
Servings 6 servings
Calories 137 kcal

Ingredients
 
 

  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 pound carrots peeled and sliced
  • 3 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup coconut milk reserving some for garnish
  • 6 sprigs cilantro for garnish1 tablespoon olive oil
  • 1 small onion diced

Instructions
 

For the soup

  • Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 2 minutes or so until fragrant.
  • Add carrots and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
  • Carefully puree the soup with an immersion blender until smooth.
  • Stir in coconut milk before serving warm. Reserve a little to drizzle for garnish along with fresh whole or minced cilantro leaves.

For the roasted chickpeas

  • Preheat the oven to 425 °F and line a large baking sheet with parchment paper. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are.
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Notes

  • Slice carrots evenly so they cook at the same pace, which makes blending smoother and prevents gritty bits.
  • If using regular chicken broth, you can use half broth, half water so that the saltiness won’t overpower the sweetness of the carrots.
  • If the soup feels too thick, add more broth for extra flavor rather than thinning with plain water.
  • The chickpeas are so snackable you’ll eat half off the tray. Make extra so you still have enough for topping your soup.
  • Add a spicy kick to your soup with a pinch of red pepper flakes or cayenne, or a drizzle of chili oil.
  • Optional, but a squeeze of fresh lime or lemon just before serving lifts all the flavors and keeps the soup from tasting too heavy.
Serve: Pair with a slice of crusty bread or garlic bread, or a tangy salad with leafy greens and vinaigrette. Serve alongside a sandwich, wrap, or slider or enjoy with protein mains like her-crusted chicken, smoked salmon, or baby back ribs.
Store: Store cooled soup in an airtight container in the fridge for 4 to 5 days, or freeze for up to 1 month. To reheat, warm gently on the stovetop, adding a splash of broth if it has thickened, and top with the chickpeas just before serving to keep their crunch. Store roasted chickpeas in a loosely-covered container at room temperature for up to 2 days. Re-crisp in the oven for 5 to 7 minutes if needed.

Nutrition

Calories: 137kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 696mgPotassium: 324mgFiber: 3gSugar: 5gVitamin A: 10578IUVitamin C: 4mgCalcium: 43mgIron: 2mg
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