Carrot Ginger Butternut Soup is a healthy twist on the classic carrot ginger soup. This version uses half carrots and half butternut squash, which makes the soup less starchy and the squash makes it incredibly silky. Made with coconut milk, garlic and warming spices, it will wake up your taste buds, heal your body and make you feel great.
Can you imagine anything better on a cold winter day than a cup of steamy, creamy, comforting soup? This healing Carrot, Ginger and Butternut Squash Soup is wonderful when you just spent some time outside in the cold winter air, or if you’re feeling like you may be getting sick. Full of vegetables and healing spices, it will warm your body and soul and even looking at it will make you feel instantly better. This soup is vegan, gluten free, dairy free and Whole30 compliant. It is packed full of nutrients and warming spices with healing and anti-inflammatory properties.
CARROT GINGER BUTTERNUT SOUP INGREDIENTS
Carrots: I peel and cut the carrots for this soup fairly small to shorten the cooking time. Somehow I always end up with multiple opened bags of carrots in the produce drawers of my fridge. This soup is a great way to use up all these carrots that have been in your fridge for months, including baby carrots that your kids suddenly stopped liking.
Butternut squash: Unlike in the classic carrot ginger soup, I used a combination of carrots and butternut squash to make it less starchy and the butternut squash gives this soup a very nice, smooth texture. To save time, you can get pre-peeled and pre-cut butternut squash which can be found at most grocery stores. The prepackaged pieces are quite large, so I recommend cutting them smaller to match the carrots.
Coconut milk: It will keep the soup vegan and the coconutty flavor goes very well with the warming spices.
Ginger: Ginger and carrot are practically made for each other so feel free to use as much as you like. You can either cut the ginger with a knife, or grate it on a grater.
Warming spices: give this soup a lot of character and healing powers. Turmeric, coriander, cumin and cayenne are basically like natural dietary supplements. They will warm you up, fight inflammation and boost your metabolism.
DO I NEED TO PRE-COOK THE CARROTS?
Because carrots take more time to cook than butternut squash, it is a good idea to pre-boil them while you’re chopping & cooking onions, celery, garlic, ginger and the spices. When you are ready to add the butternut squash and broth, the carrots will already be ready to go and both butternut squash and the carrots will be soft at the same time and ready to be pureed. If you don’t want to have a second pot to clean though, feel free to add raw carrots to the onion celery mixture together with the broth, cook for about 15 minutes and then add the butternut squash and keep cooking until both vegetables are soft.
CAN I USE A STANDUP BLENDER INSTEAD OF AN IMMERSION BLENDER?
No immersion blender? No problem. You can still make this soup in a standup blender and it may actually produce a smoother effect. Just make sure to cool the soup slightly and process it in batches. I like using immersion blender because there is less to clean up afterwards.
HOW TO FREEZE CARROT GINGER SOUP
Let the soup cool then transfer to freezer safe containers. Freeze up to 6 months. Thaw overnight in the refrigerator then heat in the microwave or stove.
HOW TO SERVE?
This Carrot Butternut Ginger Soup can be served as an appetizer, or a stand alone meal with a piece of crusty bread or a side salad, or both, if you can’t decide. It’s also great for meal prep. I like to have some for lunch or dinner, put the rest in mason jars and store in the fridge for easy lunches throughout the week.
The toppings are completely optional. I’m serving mine with a healthy dollop of thick Greek yogurt (use unsweetened coconut yogurt or cream for a vegan option) which adds a nice tangy quality to the soup, sprinkle with chopped cilantro and drizzle some Sriracha on top. If you don’t have cilantro, parsley or mint will also work great.
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Carrot Ginger Butternut Soup is a wonderfully creamy, full of healthy vegetables, coconut milk and warming spices.
20 oz carrots, peeled and cut into small chunks
1 lb butternut squash, peeled and cut into small chunks
1 piece of ginger, about the size of a thumb, peeled and minced
2 cloves garlic, minced
2 onions, chopped
2 stalks celery, chopped
1 ½ tbsp olive oil
5 cups broth (chicken or vegetable for a vegan version)
1 can coconut milk
1 tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne
Salt and pepper
Garnish: Greek or coconut yogurt, Sriracha, chopped cilantro
- Place the carrots in a medium pot and cover with boiling water. Boil covered on medium heat for about 15 minutes.
- While the carrots are cooking, chop the onions and celery. Heat the oil in a Dutch oven or pot, add the onions and celery and cook stirring from time to time until soft. Add garlic and ginger and all the spices. Cook another minute stirring. Add a splash of water to make sure nothing gets too brown.
- Drain the carrots and add them to the onion celery mixture together with butternut squash. Add the broth and bring to boil. Turn the heat down to medium low and cook partially covered until the carrots are soft, about 30-40 minutes. They should fall apart when you poke them with a fork.
- Remove the Dutch oven from the stove and blend the soup with an immersion blender. Take your time to make sure you get all the vegetables. The finished soup should be smooth and creamy.
- Return to the stove and turn the heat to low. Stir in coconut milk, taste and season with salt and pepper to taste. Cook together for a couple more minutes and serve. Add garnishes if you wish: coconut or Greek yogurt, cilantro and a drizzle of Sriracha.
- Category: lunch, dinner
- Cuisine: American
Keywords: soup, carrot coup, butternut squash, carrot ginger soup, coconut milk, healthy soup