CREAMY CARROT & GINGER SOUP

A creamy, simple, and comforting soup with a special touch of orange, ginger, and turmeric.

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Warm bowl of soup with a spoon dipped in, showing the thick and creamy consistency of the carrot purée.

A creamy, simple, and comforting soup with a special touch of orange, ginger, and turmeric.

Hi everyone! André here (yes, really!). I can’t even remember the last time I wrote the story to accompany one of our recipes. Before we talk about today’s soup, I just want to say thank you for all the love you’ve shown us since coming back to the blog. But let’s not waste any time and get straight to what matters: this incredible soup.

It’s well known in our family that whenever we make soup, it’s always a good one. We truly love soup, and we treat it as a proper meal. The kind you give time and attention to, so it’s never just something thrown together to get by.

This one brings together two things we really value these days: ease and flavour. The base is a comforting classic, with one little extra that makes all the difference: fresh orange juice. The coconut milk gives it a creamy texture and a richer taste, while the ginger and turmeric add depth and that subtle warmth that feels so good.

The toppings we used are just suggestions. Let your creativity take over and try different nuts or flavour combinations. Oh! And I bet it would be amazing with some homemade croutons.

Ingredients for creamy carrot soup arranged on a tray: carrots, ginger, onion, garlic, orange, potato, olive oil, spices, and coconut milk beside an empty pot.

Pot on the stove with carrots, potatoes, and onions simmering in golden broth, overhead view of the soup cooking process.

Blended carrot soup, smooth and velvety, finished with a swirl of coconut milk creating a marbled effect on top.

Bowl of creamy carrot soup topped with coconut milk, fresh parsley, and black seeds, with ingredients scattered around the table.

Close-up of silky carrot soup topped with coconut milk, fresh herbs, and toasted seeds.

Bowl of carrot soup finished with coconut milk, fresh parsley, black seeds, and freshly ground pepper.

Bowls of golden carrot soup with a coconut milk swirl, fresh herbs, and crunchy seeds, ready to serve.

Creamy Carrot & Ginger Soup

To serve

⁠Coconut milk
Fresh parsley, chopped
⁠Black sesame seeds

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

⁠Add the olive oil to a large pot over medium-high heat.
⁠Add the onion, garlic, ginger, and bay leaf and sauté for 5–6 minutes, or until the onion is lightly caramelised.
⁠Add the salt, black pepper, and turmeric, stir well, and let toast for 1 minute.
⁠Add the carrot, potato, orange juice, stock cube, and water. Once it comes to a boil, reduce to medium heat and cook for 15 minutes, or until the vegetables are tender.
⁠Allow to cool slightly before transferring the soup to a blender (working in batches if needed) and blend for a few minutes, until completely smooth and silky. Alternatively, blend using an immersion blender.
⁠Return the soup to the pot, add the coconut milk, and stir to combine.
⁠Serve with toppings of choice.