Here’s an easy, packed with flavor Carrot Ginger Soup Recipe! This Carrot Ginger Vegan Soup is from Elderberry House in Oakhurst, California. You only need six ingredients to make this delicious, flavorful soup.
Carrot Ginger Soup Recipe
I am so excited to share this Carrot and Ginger Soup today! Chef Rob Snyder from Elderberry House shared this recipe on Facebook, and I HAD to make it. We enjoyed a fabulous 7-course meal at Erna's Elderberry House during our stay at the Chateau du Sureau.
It was one of those meals that you dream of afterward. Every course was better than the one before.
We also had the opportunity to enjoy a morning cooking class with their pastry chef, and I can't wait to go back for more cooking classes. I loved everything we tried at the restaurant and the chateau.
When I saw Chef Rob share this Carrot Ginger Soup with Coconut Milk, I instantly made mental notes to ensure we had all the ingredients we would need to make it.
We have partnered with Visit Yosemite Madera for the past year or two to share why this area is fantastic.
Through our visits, we have fallen IN LOVE with the area and consider it almost a second home. We have yet to make it down quite as often as we would like with the business of everyday life.
Until the next time we find a way to the Southern Gateway to Yosemite, I will create recipes inspired by one of our favorite places.
I love healthy stovetop soup recipes.
Here is a quick overview of the simple ingredients needed to make an epic Carrot Ginger Soup! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Worcestershire Sauce (check to make sure it's vegan/vegetarian)
optional garnish - crispy chickpeas
- Large Pot/Dutch Oven
- Kitchen Spoon/Spatula
- Blender: We are big fans of the Ninja Blender. You can also use an immersion blender, although this method is slightly more manual.
- Fine Mesh Strainer
- Soup Bowls
How to make Carrot Ginger Soup
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Step 1 - Prep all of the ingredients, and gather supplies.
Step 2 - Add vegetables step by step into the Dutch oven. Add in coconut milk and water, simmer over medium heat on the stove top.
The carrots should be tender to make this epic carrot soup recipe.
Step 3 - Blending the soup helps combine all of the flavors together and break down the fibers of the carrots, ginger and onions.
Make sure to place a towel over the top of the blender. This will help absorb the hot steam that will be coming out of the blender.
Please do not overfill your blender. You will need to batch blend this soup. It took 3 batches for me to blend all of the soup. You want the blender to have room to work all of the hot liquid and not explode.
Step 4 - To get a really smooth Carrot Ginger Soup you will want to strain the soup after it has been blended. I don't have a chinois that Chef Rob mentions in the Facebook video so I used a fine mesh strainer. Be prepared to be amazed at how much carrot, ginger, and onion pulp the strainer removes.
Freeze-dried Cilantro or fresh cilantro works great for topping this soup. It looks beautiful across the bright orange soup.
I stored the leftover soup in mason jars with these wide mouth lids. The soup will separate a bit as it sits in the refrigerator. All you need to do is shake the mason jar and it should combine back together and still taste amazing.
Preparation and Storage
Make Ahead + Storage: This warming, veggie-filled soup is make-ahead-friendly! Refrigerate any leftovers in an airtight container, and enjoy them within four days. I stored the leftover soup in mason jars with these wide-mouth lids. The soup will separate a bit as it sits in the refrigerator. All you need to do is shake the mason jar, which should combine back together and still taste amazing.
Freezing/How to Freeze: Freeze any Carrot Ginger Soup leftovers in an airtight, freezer-safe container, and enjoy them within three months.
How to Reheat: Reheat leftovers using your microwave or stovetop, depending on how many you plan to serve. Thaw frozen portions to room temperature before reheating; we defrost them overnight in the fridge.
Substitutions: Complementary optional add-ins for this Carrot Ginger Soup include cumin, coriander, fresh herbs, garlic cloves, cream, and olive oil. Add as few or as many as you like!
While this recipe uses coconut milk for a creamy soup you could substitute vegetable broth or chicken stock.
You can roast the carrots on a parchment paper lined sheet pan to add additional flavor if desired.
Vegetarian + Vegan Option: Vegetarians and vegans should ensure their Worcestershire sauce does not contain anchovies. Otherwise, this soup is 100 percent plant-based!
The coconut milk is dairy-free and great for a vegan diet.
Gluten-Free: The original Worcestershire sauce recipe contains barley malt vinegar, so gluten-free eaters should opt for a gluten-free version of this ingredient.
Alcohol-Free Option: This soup doesn’t contain alcohol. However, we’ve seen versions that add white wine for the extra layers of flavor left behind once the alcohol cooks off.
Smaller Serving Size + Larger Group/More Servings: The written recipe makes six servings. Scale it up or down to your desired yield.
Make It Spicy: Add the optional Tabasco and Worcestershire sauces to spice up your soup. Otherwise, skip these ingredients for a milder version.
Sugar-Free: The written recipe contains 3 grams of sugar per serving, with trace amounts from coconut milk and Worcestershire sauce.
Tips for the Best Carrot Ginger Soup
- Check out Chef Rob's Facebook Video for great tips on making this recipe.
- Prep all your veggies and ingredients ahead of time to make it easy to cook this fabulous soup. We spend a couple of times a month prepping fresh ingredients we often use, such as vegetables, and freezing them in plastic baggies with the date so that we always have staple ingredients to use for cooking.
- You want to add salt incrementally as you prepare the soup.
- Nutrition information is available in the recipe card below
What to Serve with Carrot Ginger Soup
This vegetarian-friendly Carrot Ginger Soup is chock-full of warming, aromatic ingredients that elevate your soup and salad game in a nourishing, healthful way. Pair it with a fresh salad and breadsticks or rolls for a true café classic.
Bread: CopyCat Cheddar Bay Biscuits, Olive Garden Breadsticks, Sweet Bread Rolls, Bacon Jalapeño Cheese Bread, Spicy Southwest Biscuits, Garlic Cheese Muffins, Cheesy Biscuit Bites, Celtic Knot Rolls, Epic Cheesy Garlic Bread
This is a great soup to pair with a sandwich like a grilled cheese, a chicken sandwich, or your favorite comfort food.
Pair it with one of these epic sides for soup for a complete meal.
Salads: Caprese Pasta Salad, Broccoli Bacon Salad, 7 Layer Salad, Sauerkraut Salad, Greek Cucumber Salad, Orzo Pasta Salad with Bacon & Parmesan Vinaigrette, Caprese Salad, Broccoli Slaw, Kale & Apple Potato Salad
Desserts: 2 Ingredient Lemon Bars, Pumpkin Snickerdoodles, Pumpkin Angel Food Cake, Apple Cider Donut Cake, Ambrosia Salad, No Bake Peanut Butter Pie, No Bake Pumpkin Pie, Bisquick Apple Cobbler, Pumpkin Oatmeal Cookies, Maple Monkey Bread Bites
When to Serve
- Spring, Summer, or Fall Mealtime
Yosemite Madera County-Inspired Recipes
Plus, check out the fantastic Oakhurst Restaurants that have inspired some of our new recipes.
Check out all of the fantastic wineries along the Madera Wine Trail!
This soup is one of our favorite side dishes to serve with ham.
Carrot Ginger Soup Recipe
- Dice Veggies and prep liquids
- Oil pan, sauté onions over medium heat. Stir so they don't burn
- Add in ginger, let it bloom
- Add in carrots, stir together
- Add pinch of Salt
- Add water, stir
- Add coconut milk, stir
- Add a pinch of salt
- Simmer for 20-30 minutes until carrots are tender. You want a low simmer without a ton of bubbles.
- Blend for 5-10 minutes
- Strain to remove pulp
- Add water if you want to change the consistency
- Add tabasco, worcestshire, and salt to taste
- Dutch Oven