Soups are a staple in my kitchen during the cold Winter months. What do I look for in a soup? I want it to be healthy, nourishing and delicious. This velvety, Carrot & Ginger Soup has it all! Plus it has such a creamy texture without adding any dairy products to it. By adding 1 Tbsp of peanut butter we get the same result while also adding an unusual but lovely nuttiness to the flavour. Friends, this soup is amazing, you’ve just got to try it.
This creamy carrot soup has very few ingredients. It’s also extremely easy to make; throw everything in the pot, simmer for 30’, blend & voilà!
This bright soup is super healthy with a flavorful kick. The addition of ginger and peanut butter adds a delicious Thai touch. Ginger has a very special flavour and more special properties. I use it to relieve stomach pain and to boost my immune system. To add more of it to your diet you can add a piece of fresh ginger to a cup of hot water with lemon and honey. You can also use ginger to make this Quick Quinoa Stir-Fry or this Thai Green Curry.
This Thai inspired carrot and ginger soup makes a satisfying winter meal. There is no better way to warm up your body. Before you get cooking this soup, don’t forget to roast a handful of chickpeas, they make a great topping for this carrot soup. Always have a bag of carrots around because once you try this soup you’ll want to make it over and over again.
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This Carrot & Ginger Soup is super healthy with a flavorful kick. Throw everything in the pot, simmer for 30’, blend & voila!
- 500 g carrots, peeled and chopped
- 1 medium potato, peeled and chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, diced
- 1 cm piece ginger root, peeled and chopped
- 6 cups (1.5L) water
- 1/4 cup smooth or crunchy natural peanut butter
- 1/4 tsp sea salt
Saute the garlic, fresh ginger and onion in a big pot with 2 Tbsp of olive oil for 5’.
Then add the carrots, the potatoes and cover with water. Bring to the boil then reduce the heat to medium-low. Cook for 20-30’ until the carrots are tender.
Allow to cool before transferring to a food processor. Remove ½ cup of cooking liquid so you can adjust the consistency to your taste. Add the peanut butter and blend until smooth.
Serve with spicy chickpeas.
*Substitute the ginger root for ½ tsp of ground ginger.
*Substitute the peanut butter for 1/4 cup raw cashews or almonds.
Want to try more soup recipes? Some of my favourite recipes are: Curried Pumpkin Soup and Courgette Green Soup <– all absolutely delicious & plant-based.
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