Are you looking for a soup that is a vibrant, nourishing powerhouse of vegetables, and at the same time, a deeply comforting and cozy bowl of warmth? This incredible, from-scratch Carrot-Ginger Soup, with its beautiful roasted vegetable and homemade crouton topping, is that perfect meal. It’s a stunning, restaurant-quality soup that is surprisingly simple to make at home.
This isn’t just another soup recipe; it’s a guide to the ultimate healthy comfort food. We’ll show you the simple secrets to an unbelievably smooth and velvety soup base that is completely dairy-free, thanks to the brilliant addition of coconut milk and cannellini beans. The textural contrast of the savory roasted vegetable topping takes this soup to a whole new level of deliciousness. Get ready to fall in love with your new favorite soup of the season.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Healthy Soup
What makes this Carrot-Ginger Soup so spectacular is its incredible, creamy texture and its wonderful combination of flavors. The soup itself is a silky-smooth purée of sweet carrots, zesty fresh ginger, and savory aromatics. The secret to its luscious, velvety body is a clever combination of light coconut milk and a can of cannellini beans, which are blended into the soup to create a rich creaminess without any dairy. The final, brilliant touch is a generous garnish of roasted butternut squash, broccoli, and crunchy homemade croutons, which adds a wonderful, savory texture and makes this soup a truly satisfying, all-in-one meal.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Vibrant Soup
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature cozy and nourishing flavor.
- The Creamy Soup Base:
- Carrots & Fresh Ginger: This is the classic, perfect flavor pairing. The natural sweetness of the carrots is beautifully balanced by the warm, zesty, and spicy kick of fresh ginger.
- The “Secret” Creaminess (Coconut Milk & Beans): This is the brilliant, healthy, and completely dairy-free trick to an unbelievably creamy soup. Light coconut milk adds a luscious, velvety texture and a subtle, sweet richness. The cannellini beans, when blended, add an incredible creaminess, body, and a fantastic boost of plant-based protein and fiber to the soup.
- The Savory Roasted Topping: This is what makes this soup a complete and satisfying meal.
- Acorn Squash & Broccoli: A beautiful fall vegetable combination. The acorn squash becomes wonderfully sweet and nutty when it is roasted, while the broccoli florets get a lovely, earthy char.
- Homemade Croutons: A few pieces of torn, crusty bread are roasted right on the same sheet pan as the vegetables, creating perfect, crunchy, and delicious homemade croutons with zero extra effort.
Step-by-Step to the Best Carrot Ginger Soup
This delicious, one-pot soup is incredibly simple to prepare.
Step 1: Roast the Vegetables and Croutons
Step 1: First, preheat your oven to a hot 450°F (232°C).
Step 2: On a large, rimmed baking sheet, toss together the 1/2 chopped acorn squash, the 3 cups of roughly chopped broccoli florets, and the 2 slices of torn, crusty bread with the 2 tablespoons of olive oil and 1/4 teaspoon each of salt and pepper.
Step 3: Spread the mixture in a single, even layer on the baking sheet.
Step 4: Roast, stirring about halfway through, for about 15 minutes, until the vegetables are tender and have beautiful, browned and caramelized edges, and the bread has toasted into golden, crunchy croutons.
Part 2: Build and Simmer the Soup Base
Step 1: While the vegetables are roasting, you can prepare the soup. In a large, wide pot or a Dutch oven, heat the 1 tablespoon of olive oil over medium-high heat.
Step 2: Add the white parts of the sliced scallions, the 2 tablespoons of chopped fresh ginger, and the 2 smashed cloves of garlic. Cook, stirring occasionally, for about 2 minutes, until the aromatics have softened and are very fragrant.
Step 3: Stir in the 5 chopped carrots and season generously with salt and pepper.
Step 4: Add the 14-ounce can of light coconut milk, the 15-ounce can of undrained cannellini beans, and 3 cups of water to the pot.
Step 5: Cover the pot and bring the mixture to a boil over high heat. Once it is boiling, uncover the pot, reduce the heat to medium, and let the soup cook, stirring occasionally, for 18 to 20 minutes, until the carrots are very tender.
Part 3: Blend to Creamy Perfection and Serve
Step 1: Once your carrots are tender, it’s time to blend the soup. The easiest method is to use an immersion blender directly in the pot. Blend the soup until it is completely and totally smooth and creamy.
Pro Tip: If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender. Secure the lid firmly, remove the center cap to allow steam to escape, and cover the opening with a folded kitchen towel. Blend each batch until it is perfectly smooth, and then return the puréed soup to the pot.
Step 2: Give the soup a final taste and season it with any more salt and pepper if needed.
To serve, divide the hot soup among bowls. Drizzle each bowl with a little bit of extra olive oil and top it with a generous pile of your beautiful, roasted vegetable and crouton mixture and a sprinkle of the fresh, green parts of the scallions. Serve with some extra crusty bread for dipping.
The Best Creamy & Healthy Carrot Ginger Soup
A classic comfort food recipe for Stuffed Green Peppers. The bell peppers are first steamed until tender and pliable, making them perfect for stuffing. A hearty filling is then prepared by combining browned ground beef with sautéed onions, fire-roasted tomatoes, cooked rice, parsley, and mozzarella cheese, all bound together with breadcrumbs and eggs. The tender peppers are generously filled with this mixture, topped with more cheese, and then baked in a 9×13-inch dish until hot and bubbly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Steaming, Sautéing, Baking
- Cuisine: American
Ingredients
- 6 medium green bell peppers, tops and seeds removed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- Kosher salt
- 1 pound ground beef
- 2 large cloves garlic, finely chopped
- Freshly ground black pepper
- One 28-ounce can diced fire-roasted tomatoes
- 2 cups cooked rice
- 1 cup loosely packed fresh parsley leaves, roughly chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup plain dry breadcrumbs
- 2 large eggs, lightly beaten
- 4 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 350°F.
- Bring about 2 inches of water to a simmer in a large pot fitted with a steamer insert. Arrange the peppers in the steamer, cover, and cook for about 25 minutes, rotating as needed, until they are very tender. Remove the peppers and drain them upside-down on paper towels.
- Make the Filling: While the peppers steam, heat the oil and a pinch of salt in a large skillet over medium heat. Cook the onions for about 8 minutes, until soft.
- Raise the heat to medium-high. Add the ground beef, garlic, 2 teaspoons of salt, and a few grinds of pepper. Cook, breaking up the beef, for about 5 minutes until browned. Add the tomatoes, bring to a simmer, then remove from the heat and let cool for at least 10 minutes.
- Transfer the cooled meat mixture to a large bowl. Add the cooked rice, parsley, 1 cup of the mozzarella, the breadcrumbs, eggs, and Worcestershire sauce. Mix to combine.
- Assemble and Bake: Stand the steamed peppers up in a 9-by-13 inch baking dish. If they fall over, slice a small piece off the bottom to create a flat surface.
- Generously fill and pack each pepper with the meat and rice mixture. Top with the remaining 1/2 cup of mozzarella.
- Add just enough water to the bottom of the pan to cover it. Loosely cover the dish with foil.
- Bake for 30 minutes, until the peppers are tender and the filling is heated through.
- Remove the foil and continue to bake for 10 more minutes.
Notes
- Steaming the peppers before stuffing them is a key step that ensures they will be perfectly tender after baking.
- It is important to let the cooked meat mixture cool for at least 10 minutes before adding the eggs and cheese to prevent them from scrambling or clumping.
- Adding a small amount of water to the bottom of the baking dish helps to create steam and keep the peppers moist as they bake.
Storage and Make-Ahead Tips
This is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can prepare the entire soup and the entire roasted topping up to 3 days in advance. Let them cool completely and store them in separate airtight containers in the refrigerator.
- Storage: Store any leftover soup and topping in separate containers in the refrigerator for up to 5 days.
- Freezing: The puréed carrot-ginger soup (without the topping) freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. The roasted topping is best made fresh.
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Creative Recipe Variations
- Use a Different Winter Squash or Root Vegetable: If you don’t have carrots or acorn squash, this soup is also absolutely fantastic with an equal amount of peeled and cubed butternut squash or sweet potatoes.
- Add a Warm Spice Blend: For a cozier, more autumnal flavor, you can add 1 teaspoon of ground cumin and 1/2 teaspoon of ground turmeric to the soup along with the ginger and garlic.
- Add a Swirl of Richness: For an even richer and more decadent finish, you can add a final swirl of full-fat canned coconut milk or a dollop of plain yogurt to each bowl just before serving.
Enjoy The Ultimate Cozy & Healthy Soup!
You’ve just created a truly special soup that is a perfect harmony of wholesome, nourishing ingredients and decadent, satisfying flavor. This Creamy Carrot-Ginger Soup is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new staple in your recipe rotation.
We hope you enjoy every last, vibrant, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, healthy soup!
Frequently Asked Questions (FAQs)
Q1: What is the secret to an incredibly creamy vegan soup without using any dairy?
This recipe has two brilliant secrets! The first is using canned coconut milk, which has a high fat content that lends a wonderful, luxurious richness and a velvety body to the soup. The second, and most surprising, secret is adding a can of cannellini beans. When the soft, starchy beans are blended into the soup, they act as a fantastic, all-natural thickener and create an unbelievably smooth and creamy texture, all while adding a great boost of plant-based protein!
Q2: Can I make this soup ahead of time for a party or for meal prep?
Yes, this is an absolutely perfect make-ahead soup! The best method is to prepare the soup and the roasted topping completely and store them in separate airtight containers in the refrigerator for up to 3 days. This will ensure that the croutons and the roasted vegetables stay perfectly crisp and don’t get soggy in the soup.
Q3: What is the best way to store the roasted crouton topping to keep it crispy?
The key is to let it cool completely to room temperature on the baking sheet first. Then, you can store the roasted vegetable and crouton mixture in an airtight container at room temperature for up to 2 days. Storing it in the refrigerator can sometimes make the croutons a bit soft.
Q4: Can I use a regular, countertop blender instead of an immersion blender?
Yes, you can. Just be sure to do it safely! Hot liquids expand rapidly in a blender, which can create a dangerous pressure buildup and cause the lid to blow off. To blend hot soup safely, never fill your blender more than halfway full. You will need to blend this soup in two or three batches. It is also crucial to remove the small center cap from your blender lid and to cover the opening with a folded kitchen towel. This will allow the hot steam to escape.
Q5: Can I use a different kind of squash or vegetable for the topping?
Of course! This recipe is incredibly versatile. You could substitute the acorn squash with an equal amount of cubed butternut squash or sweet potato. You could also swap the broccoli with other hearty vegetables that roast well, like Brussels sprouts or cauliflower