Carrot Ginger Soup
Carrot Ginger Soup is a vibrant, warming dish that balances the natural sweetness of carrots with the zesty kick of fresh ginger. This simple yet elegant soup is perfect for when you’re craving something light but comforting, making it ideal for both a refreshing summer meal or a cozy winter dish.
Packed with nutrients like beta-carotene from the carrots and antioxidants from the ginger, this soup is as healthy as it is delicious. Whether served as a starter or a light main course, this soup offers a delightful blend of flavors and a velvety smooth texture.
This recipe highlights the beauty of using fresh ingredients to create a flavorful, creamy carrot ginger soup that will brighten your table and your palate.
Ingredients
For the Soup:
- 2 tbsp olive oil (or butter for a richer flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or more, to taste)
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup coconut milk (optional, for creaminess)
- 1 tsp ground cumin (optional, for extra depth)
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
For Garnish:
- Fresh cilantro or parsley, chopped
- A swirl of coconut milk or cream
- Toasted pumpkin seeds or croutons (optional)
Instructions
Sauté the Aromatics
In a large pot, heat the olive oil (or butter) over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, until soft and translucent. Add the minced garlic and grated ginger and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning. The ginger will release a delightful aroma, adding a zesty note to the soup.
Add the Carrots and Broth
Once the garlic and ginger are fragrant, add the chopped carrots to the pot. Stir well to coat the carrots in the oil and aromatics. Pour in the vegetable broth, ensuring that the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer Until Tender
Let the soup simmer for about 20-25 minutes, or until the carrots are soft and easily pierced with a fork. Stir occasionally to ensure the vegetables cook evenly. The carrots should be tender but not mushy, as you’ll be blending them next to achieve a smooth texture.
Blend the Soup
Once the carrots are fully cooked, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, you can leave some small carrot pieces intact. Alternatively, transfer the soup in batches to a regular blender, being careful to leave room for steam to escape while blending.
Add Coconut Milk and Season
Once the soup is blended to your desired consistency, stir in the coconut milk for added creaminess and a subtle, nutty flavor. If you prefer a more traditional approach, you can use heavy cream instead, or skip the milk altogether for a lighter soup. Season the soup with salt, freshly ground black pepper, and a touch of ground cumin for extra warmth, if desired. Stir in the lemon juice for a bright, tangy finish that enhances the sweetness of the carrots.
Serve the Soup
Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley for a pop of color and added freshness. A swirl of coconut milk or cream on top adds a lovely visual touch and an extra layer of creaminess. For added texture, top the soup with toasted pumpkin seeds or crunchy croutons.
Serve warm with a side of crusty bread or a light salad for a complete meal.
Chef’s Note
Ginger Intensity: The amount of ginger you use can be adjusted based on your preference. If you love the spicy, warming flavor of ginger, feel free to add more. For a milder soup, start with one tablespoon and adjust from there.
Make It Creamy: The addition of coconut milk gives the soup a rich, creamy texture while keeping it dairy-free. If you don’t have coconut milk or prefer a non-coconut flavor, you can substitute with cream, whole milk, or even cashew cream for a dairy-free alternative.
Spicing It Up: If you enjoy a bit of spice, consider adding a pinch of cayenne pepper or red chili flakes to the soup. This will give it a gentle heat that complements the sweetness of the carrots and the zing of the ginger.
Storage: Carrot Ginger Soup stores well in the refrigerator for up to 4 days, making it a great option for meal prep. It can also be frozen for up to 3 months—simply thaw and reheat gently on the stovetop when ready to serve.
Nutrition Information (per serving)
- Calories: 180
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 8g
- Sodium: 500mg
- Vitamin A: 400% of daily value
- Vitamin C: 10% of daily value
- Iron: 6% of daily value
This Carrot Ginger Soup is rich in vitamins, particularly vitamin A from the carrots, which is essential for healthy skin, eyes, and immune function. The ginger adds anti-inflammatory properties, while coconut milk provides healthy fats, making this soup not only delicious but also packed with nutrients.
Conclusion
Carrot Ginger Soup is a perfect combination of sweet, earthy carrots and spicy, zesty ginger, offering a comforting yet refreshing dish that is both nourishing and satisfying. Whether you’re enjoying it on a chilly day or as a light, energizing meal, this soup brings vibrant flavors to your table with every spoonful. Serve it with a swirl of coconut milk and a sprinkle of fresh herbs for an extra touch of elegance.
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