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!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and grated ginger, and cook for another minute, stirring frequently to prevent burning.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the soup warm, optionally garnished with fresh cilantro.

Nutrition Facts

Serving size	(1381.9g)

Amount per serving	% Daily Value*
Calories	1243.1

Total Fat 93.4g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4660.7mg	0%
Total Carbohydrate 90.5g	0%
Dietary Fiber 19.8g	0%
Total Sugars 28.4g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 229.2mg	0%
Iron 13.0mg	0%
Potassium 2669.5mg	0%

*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.

Source of Calories

Fat: 64.7%

Protein: 7.4%

Carbs: 27.9%