Easy Carrot Ginger Soup Recipe that is packed with flavor. This Carrot Ginger Vegan Soup is from Erna’s Elderberry House in Oakhurst California. You only need six ingredients to make this delicious flavorful soup.
Carrot Ginger Soup Recipe
I am so dang excited to share this Carrot and Ginger Soup today! Chef Rob Snyder from Erna’s Elderberry House shared this recipe on Facebook and I HAD to make it. We enjoyed an amazing 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 have loved everything we have tried from both the restaurant and the chateau.
When I saw Chef Rob share this Carrot Ginger Soup with Coconut Milk I instantly started making sure we had all the ingredients we would need to make it. Since we sadly can’t hop on a plane like we were supposed to this month to visit Oakhurst and Yosemite I am instead making new recipes inspired by our travels to Visit Yosemite Madera.
The past year or two we have been partnering with Visit Yosemite Madera to share why this area is absolutely amazing. Through our visits, we have fallen IN LOVE with the area and consider it almost a 2nd home. This year we haven’t been able to make it down quite as often as we would like with all the things happening in the world.
Until we can find a way to the Southern Gateway to Yosemite I will be creating recipes that are inspired by one of our favorite places.
- Yellow Onion
- Fresh Ginger
- Coconut Milk
- Worcestershire Sauce (check to make sure vegan/vegetarian)
Make sure to 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 great soup.
You want to add salt incrementally as you prepare the soup.
If you don’t like spice you can skip adding Tobasco or Worcestshire Sauce to the recipe. We make this for my mother in law and grandmother and they DO NOT like spice so I leave it out.
If you want to keep this soup vegan/vegetarian make sure your Worcestshire Sauce was not made with anchovies!
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 liquid and not explode.
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.
Yosemite Madera County Inspired Recipes
Plus check out all of the amazing Oakhurst Restaurants that have been inspiring some of our new recipes.
Carrot Ginger Soup Recipe
- Dice Veggies and prep liquids
- Oil pan, saute onons 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