Carrot Ginger Soup
Carrot Ginger Soup is a flavorful, creamy, and nourishing dish that brings together the sweetness of carrots and the spicy warmth of fresh ginger. This easy-to-make soup is packed with nutrients, including Vitamin A and antioxidants from the carrots and anti-inflammatory properties from the ginger. Perfect for a cozy meal on chilly days or as a light starter, it’s dairy-free and can be customized to suit your tastes. With its simple ingredients and comforting flavors, this soup is a healthy and satisfying option for any meal.
Equipment
- 1 Large Pot
- 1 Immersion Blender (or regular blender)
- 1 Ladle (for serving)
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 4 medium carrots peeled and chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons fresh ginger peeled and grated
- 4 cups vegetable broth
- 1 cup coconut milk optional for creaminess
- 1 –2 tablespoons olive oil for sautéing
- Salt to taste
- Pepper to taste
Optional spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, pinch of cayenne pepper (for extra flavor)
Instructions
- Prepare the Ingredients: Begin by peeling and chopping the carrots into small pieces for even cooking. Dice the onion and mince the garlic and ginger.
- Sauté the Aromatics: In a large pot, heat 1–2 tablespoons of olive oil over medium heat. Add the diced onion, garlic, and grated ginger. Sauté for about 5–7 minutes until the onion becomes soft and translucent, and the garlic and ginger are fragrant.
- Add the Carrots and Broth: Add the chopped carrots to the pot and stir to combine with the sautéed aromatics. Pour in the vegetable broth, ensuring the carrots are submerged. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20–25 minutes or until the carrots are tender.
- Blend the Soup: Once the carrots are tender, use an immersion blender to purée the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy. Return the soup to the pot and stir in the coconut milk for added creaminess (optional).
- Season and Adjust: Taste the soup and season with salt and pepper as needed. For additional flavor, you can add a pinch of cumin, coriander, or cayenne pepper for extra warmth and spice.
- Serve: Serve the soup hot, garnished with fresh herbs or a drizzle of coconut milk if desired.
Notes
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. This soup can also be frozen for up to 3 months. Just make sure it cools completely before storing.
- Consistency Adjustments: If you prefer a thicker soup, blend it longer or add less broth. For a thinner soup, add more broth or coconut milk.
- Spice Variations: Feel free to add more ginger or a dash of cayenne if you like your soup spicy. Adjust the seasonings to your personal taste.
- Make it Vegan: The recipe is naturally vegan, but make sure to use vegetable broth for a fully plant-based version. The coconut milk can be swapped with almond or oat milk if preferred.
- Roast the Carrots for Extra Flavor: Roasting the carrots beforehand enhances their sweetness and depth of flavor. Simply toss chopped carrots in olive oil, salt, and pepper, and roast at 400°F (200°C) for 25–30 minutes before adding them to the soup.