Gingered Carrot Soup

This recipe for gingered carrot soup is one of my favorite recipes that my Mom shared with me. I’ve actually been making this since before I had a food photography blog. I decided to reshoot the recipe and share it with you.

Gingered Carrot Soup

Recipe Notes For Gingered Carrot Soup

Use Dairy Free Ingredients

My favorite part about this soup (besides the taste) is that it’s completely dairy-free. It smells so comforting as it’s simmering on the stove too. And, with a brand new year ahead and a bunch of new ideas surrounding me, this soup is exactly what I need to slow down and get inspired for the year ahead.

Gingered Carrot SoupGingered Carrot Soup



  • 1/4 cup extra-virgin olive oil
  • 1-1/2 pounds carrots, peeled and sliced
  • 1 yellow onion, thinly sliced
  • 2 tablespoons grated fresh ginger
  • 4-1/2 cups vegetable broth
  • 1/4 teaspoon nutmeg
  • Salt and ground pepper
  • 1/4 cup coconut milk for garnish
  • Optional: Red Rock Cabbage migrogreens for garnish


  1. Over medium heat, add olive oil in a dutch oven or soup pot.
  2. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften.
  3. Add the vegetable stock and nutmeg to the vegetables and season with salt and pepper.
  4. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
  5. Use a Vitamix or immersion blender and blend the soup until it’s smooth and creamy.
  6. Lightly drizzle coconut milk and stir slightly into the soup.
  7. Serve in shallow bowls and garnish with microgreens, if desired.

All images © Regan Baroni 2017.

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