Description
This Carrot Ginger Soup is a light yet warming dish that blends the natural sweetness of carrots with the subtle heat of ginger. Creamy and comforting, it’s perfect for a cozy meal on a cool day. Enhanced with optional sweeteners and spices, this soup is both flavorful and satisfying.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 1 1/2 lbs (about 6 large) carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 teaspoon ground cumin (optional, for extra warmth)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the garlic and ginger, and cook for another minute until fragrant.
- Add Carrots: Stir in the chopped carrots, cumin (if using), and a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot.
- Add Coconut Milk and Sweetener: Stir in the coconut milk or heavy cream, along with honey or maple syrup if desired. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley for added color and flavor.
Notes
- Vegan Option: Use coconut milk and omit the honey or maple syrup for a plant-based version.
- Spicy Kick: Add a pinch of cayenne pepper or a small chopped chili for extra heat.
- Herb Infusion: Fresh herbs like thyme or rosemary can be added for more flavor.
- Chunky Version: For a chunkier soup, blend only half of the soup and leave the rest with carrot pieces.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20g