Description
This creamy carrot ginger soup is a warm, vibrant dish that masterfully combines the natural sweetness of fresh carrots with the zesty kick of ginger. It’s perfect for chilly days or impressing guests, and it’s quick and easy to prepare.
Ingredients
Scale
- 4 cups chopped carrots (about 1 lb)
- 1-inch piece fresh ginger, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Add chopped carrots and grated ginger; stir well and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes until carrots are tender.
- Blend the mixture using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
- Return to low heat, stir in coconut milk, and warm through without boiling.
- Season with salt and pepper. Serve hot with optional garnishes like fresh herbs or croutons.
Notes
- Use fresh, young carrots for the best flavor.
- Don’t skip the sautéing step; it enhances the soup’s overall depth of flavor.
- Blend thoroughly for that perfect creamy consistency.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Reheat on the stovetop over medium heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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