Carrot and Ginger Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Meet your new favorite comfort soup: Carrot and Ginger. This velvety blend combines the natural sweetness of carrots with a kick of fresh ginger, creating a bowl of warmth perfect for any season. Whether it's a chilly evening or a bright spring day, this soup fits right in.

Ingredients for Carrot and Ginger Soup

Olive oil is the base that helps sauté the onions, giving them a rich flavor. Onion adds depth and a touch of sweetness when cooked. Carrots are the star of the show, bringing natural sweetness and a vibrant color. Fresh ginger introduces a zesty warmth that complements the carrots perfectly. Vegetable broth forms the foundation of the soup, adding savory notes. Water helps adjust the consistency. A touch of salt and black pepper elevates the flavors, while coconut milk adds creaminess and a hint of tropical flair. Just a splash of fresh lemon juice brightens up the whole dish, and fresh parsley for garnish not only looks pretty but also adds a pop of freshness.

Tips & Tricks

  • If you like your soup a little spicy, add a pinch of cayenne pepper during the simmering stage.
  • Use full-fat coconut milk for a richer texture; light versions will make it less creamy.
  • If you prefer a chunkier soup, blend only half of it and leave the rest as is.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a side salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a grain bowl. It’s also a great starter for a larger dinner party, setting a cozy and welcoming tone.

Frequently Asked Questions

Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to airtight containers. It can last in the freezer for up to 3 months.
What if I don't have fresh ginger?
You can use ground ginger as a substitute. Start with half a teaspoon and adjust to taste.
Can I use chicken broth instead of vegetable broth?
Sure! If you're not concerned about keeping it vegan, chicken broth will work just fine and add a different depth of flavor.

Carrot and Ginger Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the chopped onion. You'll want to sauté it until it becomes translucent, which should take about five minutes—this is where the flavors start to build.

Next, stir in your carrots and freshly grated ginger. Cook them together for another five minutes. This step helps the carrots start to soften, and the ginger will begin to release its fragrant oils.

Pour in the vegetable broth and water. Bring the mixture to a boil. Once it’s bubbling, reduce the heat, cover the pot, and let it simmer for about 20 minutes. The goal here is to make sure the carrots are nice and tender.

Now, with an immersion blender, puree the soup directly in the pot until it’s smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.

Once pureed, stir in the coconut milk, lemon juice, salt, and black pepper. Let it cook for an additional five minutes, allowing all those flavors to meld together.

Serve the soup hot, garnished with a sprinkle of fresh parsley on top. This little touch adds freshness and a bit of color to each bowl.

Why You'll Love This Recipe

  • Quick and easy to make with simple, wholesome ingredients.
  • Vegan-friendly and packed with nutrients.
  • The ginger adds a warming touch that’s perfect for soothing sore throats.
  • Coconut milk makes it creamy without any dairy.
  • Perfect for meal prep or a light, healthy dinner.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 pounds carrots, peeled and sliced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coconut milk
2 tablespoons fresh lemon juice
Fresh parsley, for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in carrots and ginger, cooking for another 5 minutes.
4. Pour in vegetable broth and water, bringing to a boil.
5. Reduce heat, cover, and let simmer for 20 minutes until carrots are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in coconut milk, lemon juice, salt, and pepper, cooking for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley.

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