It’s the time of year when the weather starts to turn cool. And it’s the perfect time for a steaming bowl carrot ginger soup. Bonus: this easy carrot soup recipe is packed with anti-inflammatory ingredients like carrots, ginger, leeks, garlic, and turmeric. Carrot coconut soup also makes the best leftovers or an easy meal prep lunch for the cooler months. Pair your comforting carrot turmeric soup with paleo biscuits – it’s the perfect winter meal.
As you’re cooking this carrot and ginger soup, notice the fragrant aroma… so good! It reminds me of paleo sweet potato casserole, with the leeks and carrots.
Carrot Soup Ingredients
You probably have most of the ingredients for this vegan carrot soup already stocked. And once you try a bite of soup? You’ll taste how well the flavors go with each other.
Here is a breakdown the roasted carrot ginger soup ingredients:
- Carrots – They add a natural sweetness to the carrot ginger coconut soup.
- Olive oil – I prefer olive oil to any others for this healthy carrot soup recipe, but you could use avocado oil if you wanted.
- Leeks – Just use the white part of the leeks.
- Garlic – When you add fresh garlic to this easy carrot soup, you give it TONS of flavor. Yum!
- Fresh Thyme – Adds a burst of herbs to your carrot turmeric soup.
- Turmeric – If you are looking to increase your antioxidants, turmeric is a wonderful place to start.
- Vegetable Broth – Makes the base for carrot ginger soup.
- Fresh Ginger – I love the spiciness and flavor that fresh ginger adds to the carrot turmeric soup.
- Coconut Milk – The coconut milk is what gives the carrot ginger soup that creamy texture.
- Sea Salt – Ties all the flavors together.
How To Make Carrot Soup
This paleo carrot soup recipe does take a little bit to cook, but the good news is most of the time is hands off. And, it’s worth every single second.
Allowing it to cook for a while is what brings all those flavors together and makes it the best carrot soup recipe ever.
Here are the details on how to make carrot soup:
- Roast the carrots. Toss the carrots with olive oil and salt and roast until tender.
- Saute aromatics. In a dutch oven, heat together the olive oil, leeks, ginger, and garlic. Stir in spices and toast in the oil.
- Simmer the soup. Add in the carrots and broth, and simmer until vegetables are soft and tender.
- Blend soup with coconut milk. Using an immersion blender, blend the soup with a little coconut milk, until smooth.
- Swirl in more coconut milk (optional) into each bowl. Enjoy!
Why Is My Soup Not Smooth?
If you run into the problem of having roasted carrot soup that’s not smooth, there are two possible things that could have happened:
- Your carrots are undercooked. Before you start blending, make sure that your carrots and soft and tender! Your carrot coconut soup won’t be smooth if the veggies are not fully cooked.
- You didn’t blend it long enough. When you use the immersion blender, it should make the carrot turmeric soup nice and smooth. If it’s not, then just keep blending until it is. Be careful not to burn yourself when blending because the carrot coconut soup will be hot.
What Does Carrot Soup Taste Like?
This roasted carrot soup is sweet, flavorful, and creamy because of the coconut milk.
Carrot coconut soup has a combination of sweet (carrots, coconut, ginger) and savory (garlic, leeks, turmeric) flavors.
How Do You Store Roasted Carrot Soup?
Store this vegan carrot soup recipe in an airtight container after it cools completely. Roasted carrot soup will last 3-4 days in the refrigerator.
If you like to plan your meals ahead of time, this soup is perfect. You can easily put it in individual serving containers and grab what you need each day. Just warm it up in the microwave or stove top if you are home.
Can You Freeze Carrot Turmeric Soup?
Yes, you can freeze this carrot turmeric soup. I like to freeze it in single-serving containers or bags, so that I can take one serving out of the freezer as needed. The carrot coconut soup will last 2-3 months in the freezer, so it’s nice to make extra to have on hand.
Defrost in the refrigerator the night before and heat it up when you are ready to serve.
It’s a great soup to make BEFORE you’re sick, so all you have to do is pull it out of the fridge and heat it up. I love to make a double batch so that I’m never without it!
More Paleo Soup Recipes
If you are like me, it’s hard to have enough soup recipes. Try some of my other delicious paleo soup recipes:
- Paleo Pumpkin Chili – When its pumpkin season, go all out with this savory pumpkin chili!
- Gluten-Free Chicken And Dumplings – This classic dish is both hearty and filling and oh-so-comforting.
- Roasted Red Pepper Tomato Soup – Rich, creamy, and tons of anti-inflammatory ingredients. Another cold season winner.
- Thai Coconut Shrimp Soup – Another great choice if you like soup with coconut milk.
RECIPE CARD
Roasted Carrot Ginger Soup Recipe
An easy roasted carrot soup recipe! See how to make carrot ginger soup with simple ingredients and an anti-inflammatory kick. Carrot coconut turmeric soup is delicious, vegan, and paleo.
Ingredients
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- 2 pounds Carrots (sliced into rounds)
- 1/4 cup Olive oil (divided)
- 2 medium Leeks (sliced; white part only)
- 1 bulb Garlic (minced; about 10 cloves)
- 2 tablespoons Fresh ginger (minced)
- 2 tablespoons Turmeric
- 1 teaspoon Fresh thyme
- 8 cups Vegetable broth
- 1 cup Full-fat coconut milk
- Sea salt (to taste)
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 400 degrees F.
Toss carrots with 2 tablespoons olive oil, sprinkle with salt, and arrange on a baking sheet in a single layer. Roast for 45-50 minutes, until tender.
In a large dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Saute the leeks, ginger, and garlic for 3-4 minutes, until soft.
Stir in the spices and toast for 30 seconds, until fragrant.
Stir in the carrots and broth. Cover and simmer for 1.5 hours.
Add the coconut milk. Using an immersion blender, blend the soup until smooth. Taste for salt.
Divide between bowls and swirl in a bit more coconut milk (optional).
Recipe Notes
Serving Size: 1 1/2 cups, or 1/8 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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3 Comments
Joanne
Where are the amounts of each ingredient?
Lauren Coulon
This is a silly question but does this taste like cooked carrots? I am not a fan of cooked carrots, but love all the other ingredients.
Lorna
Well!,, I think 2 tablespoons of turmeric is way to much!,, I think maybe you meant teaspoons? Can you help me fix it please it’s way to strong and bitter. Thx