Carrot Ginger Soup
This soul-warming Carrot Ginger Soup combines the earthy sweetness of carrots with the spicy warmth of ginger for a perfect balance that's as nourishing as it is delicious. Packed with vitamin A and anti-inflammatory properties, it's the perfect comfort food during colder months.
Equipment
- Large Heavy-Bottomed Pot
- Blender or Immersion Blender
Ingredients
- 2 pounds fresh carrots peeled and roughly chopped (about 6 cups)
- 1 large yellow onion diced
- 3 tablespoons fresh ginger peeled and minced
- 3 cloves garlic minced
- 2 tablespoons olive oil or coconut oil
- 4 cups vegetable broth low-sodium preferred
- 1 can full-fat coconut milk 13.5 oz (400ml)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- salt and freshly ground black pepper to taste
Optional Garnishes
- fresh cilantro chopped
- toasted pumpkin seeds
Instructions
- Thoroughly wash and peel carrots, then roughly chop them into 1-inch pieces. Peel and mince the ginger and garlic.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add the diced onions and cook until translucent, about 4-5 minutes.
- Add the minced ginger and garlic, stirring frequently for 1-2 minutes until fragrant but not browned.
- Add chopped carrots along with the cumin, coriander, and turmeric. Stir to coat the carrots in the oil and spices, cooking for 2-3 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer covered for about 20-25 minutes, or until the carrots are fork-tender.
- Carefully transfer the soup to a blender and puree until completely smooth, or use an immersion blender directly in the pot.
- Return the blended soup to the pot if needed, then stir in the coconut milk. Warm over low heat without boiling.
- Season with salt and pepper to taste, adjusting until the flavors are balanced.
- Serve hot, garnished with fresh cilantro and toasted pumpkin seeds if desired.
Notes
- Butternut squash can replace up to half the carrots for a different flavor profile
- Leeks can substitute for onion for a milder, more complex flavor
- Ground ginger (1 tablespoon) can work if fresh isn't available
- Chicken broth can replace vegetable broth if not making a vegetarian version
- Light coconut milk or heavy cream can replace full-fat coconut milk
- The soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months
- Leeks can substitute for onion for a milder, more complex flavor
- Ground ginger (1 tablespoon) can work if fresh isn't available
- Chicken broth can replace vegetable broth if not making a vegetarian version
- Light coconut milk or heavy cream can replace full-fat coconut milk
- The soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months
Nutrition
Calories: 210kcalCarbohydrates: 20gProtein: 3gFat: 14gFiber: 5gSugar: 9gVitamin A: 270IUVitamin C: 15mg
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