Description
A warm and comforting Carrot Ginger Soup made with fresh carrots, aromatic ginger, and a blend of spices. This smooth, creamy soup is perfect for a cozy meal and can be garnished with coconut cream, crispy shallots, toasted pine nuts, and cilantro for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons ginger, minced or finely diced
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cinnamon
- 1 teaspoon salt
Optional Toppings
- 1 tablespoon coconut cream per serving
- crispy shallots
- toasted pine nuts
- cilantro
Instructions
- Heat oil and cook onions: Heat the oil over medium-high heat in a large pot. Add the diced onions and cook for 1 to 2 minutes until they become translucent.
- Add ginger and garlic: Stir in the minced ginger and garlic and cook for another minute to release their aroma.
- Cook carrots: Add the peeled and chopped carrots to the pot. Stir to combine and cook for 10 minutes, stirring often to prevent sticking.
- Add broth and seasonings: Pour in the vegetable broth, add the bay leaf, cinnamon, and salt. Bring the mixture to a boil, then cover the pot, reduce heat to low, and let it simmer gently for 30 minutes or until the carrots are very soft when pierced with a fork.
- Blend the soup: Turn off the heat. Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a high-powered blender and blend until creamy and pureed.
- Serve and garnish: Divide the soup evenly into bowls. If desired, swirl one tablespoon of coconut cream on top and sprinkle with crispy shallots, toasted pine nuts, and fresh cilantro as garnish.
Notes
- For a richer flavor, use avocado oil, but olive oil works well too.
- To make the soup vegan and gluten-free, ensure the vegetable broth you use does not contain gluten.
- If you prefer a thinner consistency, add more vegetable broth or water when blending.
- Leftover soup keeps well refrigerated for up to 3 days or can be frozen for up to 1 month.
- Use fresh ginger for the best taste; powdered ginger can be substituted but reduce the quantity to 1 teaspoon.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
