Description
A comforting and flavorful Carrot Ginger Soup made with fresh carrots, aromatic ginger, and warming spices. This creamy yet dairy-free soup is perfect for a cozy meal and can be topped with coconut cream and crunchy garnishes for extra texture and taste.
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
- Fresh cilantro
Instructions
- Heat the oil: Warm the avocado oil or olive oil over medium-high heat in a large pot until shimmering.
- Sauté onions: Add the diced onion and cook for 1 to 2 minutes until translucent and soft, stirring occasionally.
- Add ginger and garlic: Stir in the minced ginger and garlic and cook for an additional minute until fragrant.
- Cook carrots: Add the chopped carrots to the pot, stirring to combine, and cook for 10 minutes, stirring often to prevent sticking.
- Add broth and spices: Pour in the vegetable broth, add the bay leaf, cinnamon, and salt. Bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to low, cover the pot, and simmer gently for 30 minutes or until the carrots are tender when pierced with a fork.
- Blend until smooth: Remove the bay leaf and turn off the heat. Blend the soup using an immersion blender until smooth, or carefully transfer to a high-powered blender and puree until creamy.
- Serve with toppings: Ladle the soup into bowls and optionally garnish each with a tablespoon of coconut cream, crispy shallots, toasted pine nuts, and fresh cilantro for added flavor and texture.
Notes
- Use peeled and chopped carrots for even cooking and a smooth texture.
- For a spicier kick, add a pinch of cayenne pepper along with cinnamon.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- Use an immersion blender to avoid transferring hot soup and reduce mess.
- Coconut cream can be replaced with heavy cream or yogurt for a different creamy topping.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 700 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
