Carrot Ginger Soup
This carrot ginger soup is the perfect way to warm up while keeping things light, bright, and full of flavor.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and Cutting Board
- Ladle
Ingredients
For the Soup:
- 2 lbs about 6 large carrots, peeled and chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth or chicken broth if you prefer
- 1 cup coconut milk or heavy cream for extra richness
- 2 tablespoons olive oil
- Salt and pepper to taste
For Garnish (optional):
- Fresh parsley or cilantro chopped
- Drizzle of extra coconut milk or cream
- Toasted pumpkin seeds
Instructions
Prep Your Vegetables
- Peel and chop the carrots into roughly equal pieces so they cook evenly.
- Chop the onion and mince the garlic.
- Grate the fresh ginger.
- Pro tip: Keep the ginger finely grated—it blends smoothly and releases more flavor.
Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Pro tip: Don’t rush this step; gentle sautéing brings out a sweet, mellow base for your soup.
Cook the Carrots
- Add the chopped carrots to the pot, stirring to coat them in the aromatic mixture.
- Pour in the vegetable broth, making sure the carrots are fully covered.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20–25 minutes until the carrots are tender.
Blend the Soup
- Remove the pot from heat.
- Use an immersion blender to blend the soup until silky smooth. Alternatively, transfer in batches to a countertop blender.
- Pro tip: Blend in small batches if using a countertop blender to avoid hot splashes.
Add Creaminess and Season
- Stir in the coconut milk (or cream) for a rich, creamy texture.
- Season with salt and pepper to taste.
- Reheat gently for 2–3 minutes if needed, but don’t let it boil once the cream is added.
Serve and Garnish
- Ladle the soup into bowls.
- Top with a swirl of coconut milk, fresh parsley, or toasted pumpkin seeds if desired.
- Enjoy warm with crusty bread or a simple side salad.
Notes
Nutritional Value (Approximate per serving)
- Calories: 180–220
- Carbohydrates: 24g
- Protein: 3g
- Fat: 10g
- Fiber: 4g
- Sugars: 8g
- Sodium: 520mg
- Vitamin A: Very high
- Vitamin C: Moderate
- Potassium: High