Carrot Ginger Soup
A soup that warms you from within!
This Carrot and Ginger Soup recipe is the type of soup that warms you from within! The combination of sweet carrots, spicy ginger, and decadent coconut milk is a fantastic cold-weather combination.
This soup also freezes beautifully. Double the recipe to make a large batch, and freeze it for up to 2 months.
For more delicious soup recipes, try my Creamy Corn Soup, Chicken and Tortellini Soup, French Onion Soup, or Cream of Broccoli Soup.
Watch the Video Demo
Why You’ll Love This Recipe
The deep carrot flavor and spicy ginger kick that warms you from within!
Minimal ingredients for a recipe that comes together quickly!
Great as a comforting lunch when paired with a sandwich like my Rotisserie, Pesto Chicken Sandwiches, or my Parmesan Encrusted Grilled Cheese Sandwiches.
Also works as a first course too, as a starter to my Salmon with Roasted Vegetables, Maple Glazed Chicken, or Slow Roasted Lamb Chops.
Serving/Storage Suggestions
If making the soup in an enamel-lined Dutch oven, you can store it in the pot in the refrigerator for up to 5 days after it cools. I wouldn’t store it in a metal pot, since the soup could take on a metallic taste, and storing food in metal isn’t the safest option.
To freeze, ladle the soup into a freezer-safe container, preferably a glass container. This will make it easier to microwave in the container for reheating.
Or allow the frozen soup to defrost in the refrigerator overnight, and then pour it into a soup pot to reheat it on the cooktop.
Looks wonderful!