I have a question. How exactly does one go about photographing carrot soup? The best answer I could come up with was to put it in one of my favorite old cat mugs from the 80s. I’m not sure if that helped the situation. I apologize if my lack of picture-taking skills makes it look like something you don’t want to bother making…but trust me, it’s delicious!
So simple, yet purely delicious and warming. You can make this in about half an hour. This thick and creamy soup makes a perfect light snack when you’re feeling winter’s chill and it also makes a lovely accompaniment to a meal.
Ingredients:
- 8 medium carrots
- 1 medium onion
- fresh ginger root (to taste– I used about a quarter cup chopped)
- 1 can light coconut milk (feel free to use full-fat)
- 2 cups veggie broth or make your own with bouillon
- 1-2 teaspoons cumin (optional– not pictured)
Directions:
- If you’re making your own bouillon/broth, get that ready on the stove in a pot.
- Chop your carrots, onion and ginger.
- In a large soup pot, cook the onion and ginger in about half a cup of the veggie broth for 5 minutes.
- Add the rest of the veggie broth, the can of coconut milk, the chopped carrots and the cumin to the pot. Bring to a boil and then simmer for about 10 minutes.
- Let cool a few minutes before carefully adding the soup to your blender to mix.
- Blend until smooth and creamy.
Watching your sodium? Just use a low-sodium broth. Like red curry like I do? This soup is excellent with a large spoonful of Thai Kitchen’s Red Curry Paste. Just stir it in as the soup is simmering:
An easy way to peel your ginger root is to use the edge of a spoon. I’ve noticed that I waste less of the ginger when I do it like this rather than with a knife:
Ginger is great for digestion, inflammation, and it helps increase circulation.
Did you know that carrots are an excellent source of carotenoids? You’ve heard of beta-carotene which is one of many carotenoids– did you know there is an alpha-carotene as well? There are hundreds of others, we just tend to hear about the ones that have been researched– who knows what other incredible health promoting properties the others hold. That’s a perfect example of why supplements are not the best way to achieve optimal health. They isolate individual nutrients, yet this is not how nutrients occur in food. Nutrients are never found in isolation; they work synergistically. A high intake of these carotenoids, which are antioxidants, has been linked to lower rates of many types of cancers. And yes, carrots are good for your eyes too!
I give up. Carrot soup just happens to be un-photogenic. It looks much more beautiful in person. 
That recipe is exactly what i needed today!
Thanks for that. And please don’t be so hard on your photographing capabilities (or the carrot soup photogenic skills), it all looked very good!
Can’t wait to follow your very simple instructions!
Again, thank you.
You’re welcome…enjoy your soup!
This looks wonderful!! I’ve been using my rice cooker to make soups (saves fuel…I live on a 30ft sailboat:) and purchased a blender stick for Christmas. I can’t wait to try this version…just have to get some ginger and coconut milk.
Question… I have Psoriasis and Psoriatic Arthritis and have been treating it with a Vegan diet…still very new to it all… is the coconut milk full of sugar?(Sugar is a very bad trigger for me) Is there a substitute… could I use soy milk instead?
I’m so jealous that you live on a sailboat! Wow. Hopefully it’s warm wherever you are and not like it is here.
There is actually no sugar in canned coconut milk! I’d suggest checking the label just to be sure, as they might make some that do add sugar– but I haven’t seen any in the cans– the kind you drink, however, be careful of because most of those do add sugar. And that’s funny that you mentioned the soy milk because I almost made a note about how you could try that if you don’t like coconut milk or don’t have it– but I hadn’t tried it myself. I really think it would be fine though. Make sure to get an unsweetened soy milk– and let me know how it comes out if you try it.
Wow! It is delicious!! I have stopped eating it long enough to send this post, then I’m off to finish the bowl!! I ended up halving the recipe and adding 1/2 cup soy milk instead of coconut and 1/2 teaspoon of ground ginger instead of fresh. This is going to be a new favorite for sure…Thanks so much!!
*I live in Florida now but have lived in cold climate as well on the boat… but not in a snowy winter… just a very cold, freezing kind of winter
Sounds really yummy. Just need to buy some ginger root. I might try this recipe with some of the very dark purple carrots which are supposed to be very good for arthritis.
Your photography is fine, maybe just keep back a little of the coconut milk to swirl through when serving and top with a little chopped parsley or chives.
Have only just found your blog and have passed the link on to my best friend who is gluten intolerant. Look forward to trying your recipes. Many Thanks from
Helen in Australia.
Thanks Helen! Wow, Australia. Dark purple carrots are so cool– I can only find them around here at the local farmers markets in the summer.
I”m so sorry Corinne. I should have said your website not your blog.