Why Make This Recipe
Carrot Ginger Soup is a delightful dish that warms the soul. Full of nutrients and flavor, it is perfect for any season. The combination of sweet carrots and spicy ginger gives this soup a unique taste that you’ll love. Plus, it’s easy to make and can be a healthy addition to your meals.
How to Make Carrot Ginger Soup
Ingredients:
- 4 cups carrots, chopped
- 1 onion, chopped
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in the grated ginger and cook for an additional minute.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce to a simmer and cook until the carrots are tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
How to Serve Carrot Ginger Soup
Carrot Ginger Soup can be served warm in bowls. You can add a dollop of yogurt or sour cream for extra creaminess. Fresh herbs like cilantro or parsley on top add a nice touch and flavor. It pairs well with crusty bread or a fresh salad.
How to Store Carrot Ginger Soup
To store leftovers, let the soup cool completely. Then, place it in an airtight container and refrigerate for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Carrot Ginger Soup
- For an extra kick, add more ginger or a pinch of cayenne pepper.
- If you prefer a thicker soup, reduce the vegetable broth slightly.
- You can use fresh or frozen carrots; just adjust the cooking time if using frozen.
Variation
You can add some red lentils or potatoes for more heartiness. If you like a bit of sweetness, try adding a chopped apple when cooking the carrots.
FAQs
1. Can I use other types of milk instead of coconut milk?
Yes, you can use almond milk or dairy milk if you prefer.
2. Is this soup vegan?
Yes, this soup is vegan as it uses vegetable broth and coconut milk.
3. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day, making it a great meal prep option.
Carrot Ginger Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful and nutritious Carrot Ginger Soup that warms the soul with sweet carrots and spicy ginger.
Ingredients
- 4 cups carrots, chopped
- 1 onion, chopped
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in the grated ginger and cook for an additional minute.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce to a simmer and cook until the carrots are tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
For extra kick, add more ginger or a pinch of cayenne. Adjust vegetable broth for a thicker soup. Use fresh or frozen carrots as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
