This carrot, ginger, and chili soup is a vibrant, nourishing bowl of comfort with a gentle fiery kick.
Packed with fiber-rich carrots, plant-based protein from potatoes, and antioxidant-rich ginger and turmeric, it’s a powerhouse for your immune system.
Naturally low in saturated fat and completely dairy-free, this soup is light yet filling, making it perfect for quick weeknight dinners or meal prep.
Warm, satisfying, and wholesome—it’s everyday cooking made easy.
Carrot Ginger Chili Soup
Equipment
- 1 large saucepan or soup pot
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping vegetables)
- 1 chopping board
- 1 vegetable peeler
- 1 blender (stand blender or hand blender)
- 1 ladle for serving
Ingredients
- 575 g carrots peeled and roughly chopped
- 2 medium potatoes peeled and chopped
- 2 celery stalks finely chopped
- 1 red chili pepper deseeded and finely chopped
- 1 thumb-sized piece fresh ginger peeled and grated
- 1 tbsp olive oil
- 3 garlic cloves peeled and crushed
- 2 tsp ground turmeric
- 750 ml vegetable stock gluten-free if needed
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the base vegetables: Begin by gathering all your prepped ingredients so everything is ready to go. Heat the olive oil in a large soup pot over medium-low heat. Once the oil shimmers, add the chopped celery, crushed garlic, finely diced chili, grated ginger, and ground turmeric. Stir continuously for 2–3 minutes until the vegetables soften slightly and the spices release their fragrance. This step creates the flavorful foundation of your soup and infuses the oil with warmth and depth.
- Add carrots and potatoes: Now tip in the chopped carrots and potatoes. Stir thoroughly so that the vegetables are evenly coated in the golden spice mixture. Allow them to cook for about 1 minute, which helps the root vegetables absorb the aromatics and develop a richer flavor before adding the liquid.
- Pour in the stock: Slowly add the hot vegetable stock to the pot, stirring gently to combine. Increase the heat and bring the soup to a rolling boil. Once it begins bubbling, immediately reduce the heat to low and cover the pot with a lid. This helps trap the steam, ensuring the vegetables cook evenly and retain their natural sweetness.
- Simmer until tender: Let the soup simmer gently for 20–30 minutes, or until both the carrots and potatoes are fork-tender. Check occasionally and give the pot a stir to prevent any vegetables from sticking to the bottom. At this stage, your kitchen will fill with a warming aroma of ginger, garlic, and turmeric, signaling that the soup is nearly ready.
- Blend to silky smoothness: Once the vegetables are fully softened, carefully ladle the mixture into a blender. Work in small batches to avoid overfilling, as hot liquids expand when blended. Process each batch until completely smooth and creamy. If you prefer, you can use a hand-held immersion blender directly in the pot for easier cleanup. Blend until the soup has a velvety, lump-free consistency.
- Adjust and season: Return the smooth soup to the pot, then taste and season with salt and freshly ground black pepper. Stir well, adjusting the seasoning gradually so the flavors remain balanced. If the soup feels too thick for your liking, you can add a splash of hot water or extra stock until it reaches your preferred consistency.
- Serve and garnish: Ladle the hot soup into bowls and serve immediately. For extra freshness and visual appeal, garnish with a sprinkle of fresh coriander leaves or a pinch of chili flakes. This not only adds color but also enhances the soup’s flavor with a final burst of spice and herbal brightness.
Notes
- This soup is naturally vegan, gluten-free, and dairy-free.
- The ginger, garlic, chili, and turmeric provide a natural immunity boost.
- Blending the soup in batches prevents splattering and ensures safety.
- Adjust the spice level by adding more or less chili.
- Perfect for meal prep, as it keeps well in the fridge and freezer.
Chef’s Secrets for Perfect Flavor
The key to a rich, flavorful soup lies in how you handle the base ingredients.
Taking the time to gently sauté the celery, garlic, chili, and ginger in olive oil allows their flavors to soften and blend before the carrots and potatoes are added.
This step should never be rushed—those extra minutes build a deeper, more aromatic foundation.
Another trick is seasoning in layers add a light touch of salt when sweating the vegetables, then adjust again after blending.
This ensures the seasoning penetrates every stage of cooking instead of sitting only on the surface at the end.
Finally, always blend until silky smooth for the best texture—this transforms simple vegetables into a luxuriously creamy soup without any added dairy.
Serving Suggestions to Elevate the Dish
This soup is versatile enough to enjoy on its own or as part of a larger meal.
For a light lunch, pair it with a slice of crusty wholegrain bread or a seeded flatbread to soak up the flavors.
If you’d like to add protein, top the soup with crispy chickpeas, roasted pumpkin seeds, or a dollop of dairy-free yogurt for creaminess.
For dinner, it works beautifully alongside a fresh green salad or a platter of roasted vegetables.
Garnishing with fresh coriander, chili flakes, or even a swirl of coconut milk adds not only extra flavor but also a restaurant-style finish that makes the dish feel special.
Storage Tips for Maximum Freshness
This soup stores beautifully, making it a reliable option for batch cooking or meal prep.
Once cooled, transfer it to an airtight container and keep it in the refrigerator for up to 4 days.
If you’d like to freeze it, portion the soup into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to 6 months.
When reheating, warm it gently over medium heat on the stovetop, stirring occasionally to prevent sticking.
If the soup thickens too much during storage, simply add a splash of hot water or stock to restore the original consistency without diluting the flavor.
Frequently Asked Questions
1. Can I make this soup less spicy?
Yes, you can easily control the heat by reducing or completely omitting the chili. The ginger and turmeric still give the soup warmth and depth, so it won’t lose its comforting flavor.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a natural sweetness and pair beautifully with the spiciness of ginger and chili. The texture will remain creamy, and the flavor slightly more earthy and sweet.
3. Do I need a blender to make this soup?
A blender (either a stand blender or an immersion blender) gives the smoothest, velvety result. However, if you don’t own one, you can mash the vegetables with a potato masher for a chunkier rustic texture.
4. How can I add more protein to this soup?
Since the soup is naturally plant-based, you can boost the protein by stirring in cooked lentils, chickpeas, or even topping with roasted edamame.
These additions make the soup more filling while keeping it vegan-friendly.
5. What’s the best way to reheat frozen soup?
Defrost the soup overnight in the fridge, then reheat gently on the stovetop over medium heat until steaming hot. Stir occasionally to maintain smoothness.
If you’re in a rush, you can also reheat it straight from frozen—just use low heat and stir frequently as it thaws and warms through.
