Carrot Ginger Soup Recipe

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Today I’m sharing one of my favorite cozy winter recipes — a creamy carrot ginger soup that’s easy to make, incredibly comforting, and full of warming flavor. Perfect for cold, gray days when you need a little bowl of sunshine ☀️.

This simple carrot ginger soup recipe is made with wholesome ingredients like fresh ginger, carrots, onions, and vegetable broth, then blended until silky smooth. It’s ideal for busy weeknights, meal prep, or anytime you want a healthy, homemade soup that feels nourishing and satisfying.

I’ll also show you how to finish it with coconut milk, chia seeds, and cilantro for extra creaminess, texture, and flavor. If you love easy soup recipes, cozy winter meals, or healthy comfort food, this one’s for you!

🕒 Timestamped Chapters

00:00 – Welcome back & Happy New Year
00:09 – Why this carrot ginger soup is perfect for winter
00:33 – Ingredients & getting started
00:37 – Sautéing onions & shallots (important flavor tip)
01:37 – Adding garlic the right way
02:23 – Fresh ginger tips (no peeling needed!)
03:00 – Adding broth & carrots
03:24 – Simmering & cooking time
03:42 – Blending the soup until creamy
04:05 – Final texture & color reveal
04:22 – Garnishing with coconut milk
04:42 – Optional toppings: chia seeds & cilantro
04:54 – More soup recipes & closing

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➡️ Vitamix Blender – how I get this soup ultra smooth & creamy every time
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➡️ Le Creuset Dutch Oven – my go-to pot for evenly cooked, flavorful soups 🍲
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➡️ Garlic Press (New Model) – a huge time-saver for weeknight cooking
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CARROT AND GINGER SOUP
Serves 4
Print Recipe Here https://entertainingwithbeth.com/carr...

INGREDIENTS:
1 tablespoon (15 ml) olive oil
1 cup (100g) yellow onions, diced
1/3 cup (40g) shallots, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 lbs (907g) carrots, peeled and cut into 2-inch pieces
4 cups (946 ml) vegetable stock
1/4 cup (60 ml) full-fat coconut milk
1 tablespoon (15 ml) chia seeds

METHOD:
Set a large pot on medium-high heat. Add the olive oil.

Sauté the onions and shallots until translucent and fragrant.

Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the vegetable stock.

Add the carrots. Cover and cook until carrots are fork-tender, about 20 minutes.

Transfer the soup to a blender and puree until smooth.

Transfer soup to a clean pot. Check for seasoning. Add more salt and pepper if desired.

Ladle out into bowls. Garnish each bowl with a tablespoon of coconut milk, a sprinkle of chia seeds, and 1-2 leaves of fresh cilantro.

Cilantro leaves for garnishing



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.