One Pan Creamy Carrot & Ginger Soup (Gluten Free, Vegan)

Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Yield: serves 4Category: Soups/Sides
Jump to recipe Print

My carrot soup recipe is one of my favourites despite not really being the biggest fan of carrots, unless they’re in a cake of course, and it is the perfect comforting lunch for a cold day. I’ve kept the recipe fairly simple and just added some ginger for warmth and coconut milk for a lovely creamy texture.

Β I prefer my soup quite thick but if you prefer a runnier consistency just add more water. Alternatively if you like your soup to be really thick just reduce the amount of water used. The ginger in this adds lots of warming flavours and if you would prefer this with even more you can increase the amount used. If you fancy really taking this up a notch you could also add a fresh chilli, or even dried powdered chilli for convenience, if you want this carrot soup to pack more of a punch.

I have made this in a large saucepan and a soup maker before. I have written out the method for the version cooked on the hob so this recipe can be made by everyone, however, if you would prefer to make this in a soup maker you just need to add all your ingredients and leave it to do its thing.

I love this served topped with fresh coriander and thick buttered bread for dipping! If you like this recipe you may also like my Creamy Tomato Soup which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 600g 5 cups carrots
  • 500ml 2 + 1/4 cups water
  • 1 can coconut milk
  • 1 large white onion
  • 2 cloves garlic
  • 2 tbsp grated ginger
  • 1 tsp olive oil
  • 1 vegetable stock cube
  • pinch sea salt
  • pinch black pepper

Method

  1. Peel the onion before adding to a large saucepan along with the olive oil, allow to cook for a few minutes
  2. Once the onions have started to soften, peel and finely slice the garlic and add to the saucepan along with the ginger. Cook over a low heat for two minutes
  3. Peel and slice the carrots before adding to the pan along with the remaining ingredients. Bring to the boil
  4. Once boiled, cover the pan and reduce to simmer for twenty minutes, stirring occassionally
  5. Remove the pan from the heat and allow to cool before blitzing with a hand blender

0 Comments

Submit a Comment

Your email address will not be published.