Global Veg » A Culinary Journal

Ginger Carrot Soup


Many of the recipes that I cook include ginger, garlic or some combination of the two. Until I had this soup, I was always more “Team Garlic” than “Team Ginger.”

This soup is a great balance of its four main ingredients- ginger, shallots, carrots and potatoes. Each one plays a key role and does a great job contributing to the overall flavor of this soup. The intensity of ginger and garlic are balanced by the sweetness of carrots. The potatoes add some creaminess without cream.


Even the garnishes of peppery arugula and an optional swirl of coconut milk contribute to more than the visual aesthetics.

Anyone with access to fresh vegetables and a stove, regardless of cooking experience, can make this soup. Extremely flavorful, healthy, easy and tasty. Give it a try!


Carrot Soup


  1. 1 tablespoon olive oil
  2. 3 large carrots, peeled and cut into small pieces
  3. 2 small red potatoes, peeled and cubed
  4. 1 shallot, peeled and diced
  5. about a 1/2 inch piece of fresh ginger, peeled and diced
  6. salt to taste
  7. a small bunch of arugula, cut into thin strips
  8. 2 tablespoons of coconut milk for garnish (optional)


  1. Heat the olive oil in a dutch oven or other pot.
  2. Add the carrots, potatoes, shallot and ginger.
  3. Saute well.
  4. Add about 2 cups of water.
  5. Cook on low heat until the vegetables are tender.
  6. Puree with a food processor or blender.
  7. Adjust salt to taste.
  8. To serve, put in bowls and garnish with a swirl of coconut milk and a few strands of arugula.


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