Why You’ll Love This Recipe
- Warm and comforting: The balance of earthy carrots and aromatic ginger creates a soothing, hearty soup that’s perfect for any time of year.
- Quick and easy: Ready in just 45 minutes, this soup is simple to make and doesn’t require a lot of ingredients.
- Healthy and nourishing: Packed with vitamins from the carrots and anti-inflammatory properties from the ginger, this soup is both delicious and good for you.
- Customizable: Adjust the creaminess with coconut milk or leave it out for a lighter version. You can also adjust the seasoning to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk (optional for creaminess)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Directions
Step 1: Heat Oil
- In a large pot, heat the olive oil over medium heat.
Step 2: Sauté Onions
- Add the chopped onion to the pot and sauté for about 5 minutes until softened and translucent.
Step 3: Add Garlic and Ginger
- Stir in the minced garlic and grated fresh ginger. Cook for an additional minute, stirring frequently to release the flavors.
Step 4: Incorporate Carrots
- Add the chopped carrots to the pot and stir well, allowing them to coat in the oil and aromatics.
Step 5: Add Broth
- Pour in the vegetable broth, bringing the mixture to a boil.
Step 6: Simmer
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes or until the carrots are tender and easily pierced with a fork.
Step 7: Blend the Soup
- Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
Step 8: Stir in Coconut Milk
- If you prefer a creamier soup, add the coconut milk and stir well to combine. This will give the soup a rich, silky texture.
Step 9: Season
- Add ground cumin, salt, and pepper to taste. Stir well to incorporate the flavors.
Step 10: Serve
- Ladle the warm soup into bowls and garnish with fresh cilantro, if desired, for a refreshing touch.
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Spicy version: Add a pinch of cayenne pepper or a diced chili pepper for extra heat.
- Add more veggies: Incorporate sweet potatoes, parsnips, or squash for added texture and flavor.
- Vegan version: Skip the coconut milk or replace it with a dairy-free cream alternative to keep this soup vegan-friendly.
- Herb variations: Try adding thyme, rosemary, or parsley to enhance the depth of flavor.
Storage/reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup in the microwave or on the stovetop over medium heat until warmed through.
- Freezing: You can freeze the soup for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3-4 days. The flavors will deepen as it sits!
2. Can I make the soup smoother?
For a smoother texture, blend the soup for a longer time or use a high-speed blender to get it as silky as possible.
3. Can I use regular milk instead of coconut milk?
Yes, you can substitute coconut milk with regular dairy milk or any other milk of your choice. Coconut milk will give a richer, creamier texture, though.
4. Can I add more spices to the soup?
Absolutely! Feel free to add ground coriander, turmeric, or cinnamon for a more complex flavor profile.
5. How do I know when the carrots are done?
The carrots are ready when they are tender and easily pierced with a fork. This usually takes about 20 minutes of simmering.
6. Can I use vegetable broth from a cube or concentrate?
Yes, you can use vegetable broth from a cube or concentrate. Just ensure you dilute it with the appropriate amount of water as instructed on the packaging.
7. How do I make this soup creamier?
For a creamier soup, add more coconut milk or even a splash of heavy cream if you prefer dairy.
8. Can I make this soup spicier?
If you want a spicier kick, add a pinch of cayenne pepper, or use fresh ginger for a stronger heat.
9. Can I freeze this soup?
Yes, this soup freezes well. Just make sure to cool it completely before transferring to an airtight container for freezing. Thaw and reheat when ready to serve.
10. Can I add protein to this soup?
For extra protein, consider adding cooked chicken, chickpeas, or tofu to the soup. Just stir it in after blending.
Conclusion
Carrot Ginger Soup is a comforting, flavorful, and healthy dish that’s perfect for a cozy meal. With its creamy texture, zesty ginger kick, and wholesome ingredients, it’s both nourishing and satisfying. Whether enjoyed as a light lunch or paired with a hearty salad, this soup is sure to be a favorite in your recipe rotation. Try it today and enjoy the warm, vibrant flavors of this amazing soup!
Carrot Ginger Soup: An Amazing Ultimate Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Carrot Ginger Soup is a smooth, velvety, and flavorful dish that combines the sweetness of carrots with the spicy kick of ginger. This warming soup is easy to make, packed with nutritious ingredients, and can be made creamier with the addition of coconut milk. It’s a perfect comforting meal for chilly days or as a light starter for any occasion.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups carrots, peeled and chopped
4 cups vegetable broth
1 cup coconut milk (optional for creaminess)
1 teaspoon ground cumin
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions
- Step 1: Heat Oil – In a large pot, heat the olive oil over medium heat.
- Step 2: Sauté Onions – Add the chopped onion to the pot and sauté for about 5 minutes until softened and translucent.
- Step 3: Add Garlic and Ginger – Stir in the minced garlic and grated fresh ginger. Cook for an additional minute, stirring frequently to release the flavors.
- Step 4: Incorporate Carrots – Add the chopped carrots to the pot and stir well, allowing them to coat in the oil and aromatics.
- Step 5: Add Broth – Pour in the vegetable broth, bringing the mixture to a boil.
- Step 6: Simmer – Once boiling, reduce the heat and let the soup simmer for about 20 minutes or until the carrots are tender and easily pierced with a fork.
- Step 7: Blend the Soup – Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- Step 8: Stir in Coconut Milk – If you prefer a creamier soup, add the coconut milk and stir well to combine. This will give the soup a rich, silky texture.
- Step 9: Season – Add ground cumin, salt, and pepper to taste. Stir well to incorporate the flavors.
- Step 10: Serve – Ladle the warm soup into bowls and garnish with fresh cilantro, if desired, for a refreshing touch.
Notes
For a spicier version, add cayenne pepper or a diced chili pepper to the soup.
For a veggie-packed version, incorporate sweet potatoes, parsnips, or squash for added flavor and texture.
If you prefer a vegan version, skip the coconut milk or replace it with a dairy-free cream alternative.
Try adding herbs like thyme, rosemary, or parsley for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
