Carrot, Ginger and Coriander Soup

Carrot soup is a true Canadian fall and winter staple — simple, comforting, and made with ingredients that store well through the colder months. On the Prairies, carrots and root vegetables were often stored in cellars to last through long winters, making soups like this both practical and essential. The sweetness of carrots pairs beautifully with the warmth of ginger and the freshness of coriander, creating a bowl that’s nourishing yet vibrant.

Prep Time: 10 minutes

Total Time: 35 minutes

Serves: 4–6

Ingredients

• 2 tbsp olive oil or butter

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 750 g (about 1 ½ lbs) carrots, peeled and chopped

• 4 cups vegetable or chicken stock

• Salt & freshly ground black pepper, to taste

• Small bunch fresh coriander (cilantro), chopped (plus extra for garnish)

• Juice of ½ lemon (optional, for brightness)

Method

• Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, sauté until softened.

• Stir in grated ginger and cook for 1 minute until fragrant.

• Add carrots, season lightly with salt and pepper, and stir to coat.

• Pour in stock, bring to a boil, then reduce heat and simmer for 20–25 minutes, until carrots are tender.

• Remove from heat and blend until smooth with a blender or immersion blender.

• Stir in chopped coriander and lemon juice (if using). Adjust seasoning with more salt and pepper as needed.

• Serve hot, garnished with extra coriander.

Variations

• Spiced Twist – Add ½ tsp ground cumin or curry powder with the ginger for a warmer, earthier flavour.

• Creamy Version – Stir in ½ cup coconut milk or cream at the end for a richer texture.

• Root Veg Mix – Replace half the carrots with parsnips or sweet potato for a deeper, more complex sweetness.