Ginger Carrot Soup Gluten Free Dairy Free
Creamy, flavorful, and packed with wholesome ingredients, this Ginger Carrot Soup is the perfect comfort food that’s both gluten-free and dairy-free. Bursting with the natural sweetness of fresh carrots, the soup is elevated by the zesty warmth of fresh ginger and garlic, then balanced with the smooth richness of coconut milk and a splash of bright lemon juice. This one-pot recipe is quick and easy, taking only 35 minutes from start to finish, making it an ideal choice for busy weeknight dinners or light meal prep. Garnish with vibrant cilantro for a fragrant finish, and savor a bowl of healthful goodness that’s as nourishing as it is delicious. Perfect for gluten-free and dairy-free diets, this velvety soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 2 teaspoons fresh ginger
- 1 pound carrots
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and dice the yellow onion. Mince the garlic and grate the fresh ginger. Peel and slice the carrots into thin rounds for quicker cooking.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for another minute, stirring frequently to prevent burning.
Add the sliced carrots to the pot and stir to coat them in the aromatics. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Simmer the soup for 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a standing blender and return it to the pot after blending.
Stir in the coconut milk, lemon juice, salt, and black pepper. Adjust the seasoning to taste if necessary. Reheat the soup gently over low heat if needed, but do not boil.
Serve the soup warm, optionally garnished with fresh cilantro.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
