Vegetarian Classic Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

This velvety soup gets its warmth from a fragrant base of onion, garlic, and freshly grated ginger, bloomed with cumin, turmeric, and coriander until the whole kitchen smells incredible. Sweet, tender carrots simmer until they practically fall apart, then get blended into a silky, spoonable puree with zero lumps. A finishing swirl of heavy cream and a bright hit of lemon juice round out the flavor, balancing the earthy spice with a touch of richness. Ladled into bowls and topped with a drizzle of olive oil and a scatter of fresh chives, it looks (and tastes) like something from a proper restaurant menu. It's an easy, comforting bowl that fits neatly into a vegetarian kitchen, whether you're serving it as a starter or making a full meal of it with crusty bread on the side.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground coriander
2 lbs carrots, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 tsp fresh lemon juice
¼ cup heavy cream

For serving

2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, ginger, cumin, turmeric, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!