Spiced carrot ginger soup is a velvety bowl where sweet carrots meet fiery fresh ginger. The two are simmered with garlic, paprika, and warm cloves in coconut milk until meltingly soft, then blended until creamy. Serve it warm or chilled, topped with an extra scatter of minced ginger.
Spiced Carrot Ginger Soup
The carrots and ginger used in this hot and spicy recipe make for a beautiful flavor combination. When these two sweet ingredients are added to savory ingredients like onions and garlic, they create a smooth concoction that will just melt in your mouth! The paprika and cloves add a bit of heat to this recipe, while the coconut milk brings in a subtle creaminess. This delectable soup is great any time of year and can be eaten warm or chilled.
Serves 3–4
2 tablespoons (30 ml) coconut oil
3 cloves garlic, minced
1⁄2 yellow onion, finely chopped
3 cups (720 ml) chopped carrots
2 cups (480 ml) vegetable broth
1 (14-ounce) can coconut milk
3–4 tablespoons (60 ml) fresh ginger, minced
1 tablespoon (15 ml) paprika
1 tablespoon (15 ml) cloves
Salt and pepper, to taste
- Cook coconut oil, garlic, and onion in a saucepan over medium heat until the onions are soft. Then add the carrots, broth, coconut milk, ginger, paprika, cloves, and a pinch of salt and pepper. Cook for about 15 minutes, until the carrots are soft.
- Place all ingredients in a food processor or blender and mix until smooth and creamy. Top with more ginger, if desired, and serve!
Pro Tips
- Use fresh ginger, not ground — the 3–4 tablespoons of minced fresh root give the soup its bright, spicy kick that dried ginger can't match.
- Cook the coconut oil, garlic, and onion until the onion is properly soft before adding the carrots; it builds the sweet base the ginger plays against.
- Blend until completely smooth and creamy — this soup is meant to be silky enough to melt in your mouth.
- The clove is stronger than it looks: measure the tablespoon carefully, since it can easily dominate the ginger.
Frequently Asked Questions
Can I serve this soup cold?
Yes — it's lovely chilled, especially with a cool swirl of coconut milk. Cool it fully after blending and refrigerate until needed.
How spicy is it?
The heat comes from the generous fresh ginger and a background warmth from paprika and cloves — fragrant and zesty rather than chili-hot.
How long does spiced carrot ginger soup keep?
Up to 4 days in the fridge or 2 months in the freezer. The flavors deepen overnight, so leftovers are a treat.
Can I make it with less coconut milk?
You can cut it back and add more broth, though the full can gives the soup its signature creamy body and subtle sweetness.
Recipe Card
Ingredients
Method
- Cook coconut oil, garlic, and onion in a saucepan over medium heat until the onions are soft.
- Then add the carrots, broth, coconut milk, ginger, paprika, cloves, and a pinch of salt and pepper.
- Cook for about 15 minutes, until the carrots are soft.
- Place all ingredients in a food processor or blender and mix until smooth and creamy.
- Top with more ginger, if desired, and serve!
