Carrot Ginger Soup
Enjoy a warm bowl of Carrot Ginger Soup – a healthy, vegan delight with the perfect blend of sweet carrots and spicy ginger. Easy to make and delicious!
Ingredients
Fresh Ingredients
- 1 tablespoon olive oil – for sautéing and building flavor
- 1 medium onion finely chopped – provides flavor base
- 2 garlic cloves minced – brings depth and aroma
- 1 tablespoon fresh ginger grated – the star of that spicy warmth
- 1.5 pounds carrots peeled and sliced – sweet, earthy, and full of color
Liquid & Seasoning
- 4 cups vegetable broth – go for low-sodium if you want more control over seasoning
- Salt and pepper to taste – adjust based on your broth
- Optional: ½ cup coconut milk – adds creaminess and a subtle tropical touch
Optional Enhancements
- A pinch of cayenne pepper – for a gentle heat kick
- Fresh herbs like thyme or parsley – for garnishing and a fresh finish
- Lemon juice – just a splash to brighten everything up before serving
Ingredient Tips
- Ginger: Use fresh for the best flavor. If you’re in a pinch 1 teaspoon of ground ginger works too.
- Carrots: The sweeter the better! Older carrots work well once peeled and cooked.
- Broth: Homemade or store-bought—both work. Just make sure it’s flavorful!
- Coconut Milk: Totally optional but highly recommended for a silky, creamy vegan soup texture.
Instructions
Sauté the Aromatics
- Begin by heating olive oil in a big pot over medium heat.
Add the chopped onion and cook for about 3–4 minutes, until it turns translucent.
- Toss in the minced garlic and fresh grated ginger, and cook for another minute.
- Tip: Keep stirring so the garlic doesn’t burn—it should smell fragrant, not bitter!
Add the Carrots and Broth
- Stir in the sliced carrots, letting them mingle with the aromatics for a minute or two.
- Pour in the vegetable broth, making sure the carrots are just covered.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the carrots are tender.
Blend Until Smooth
- Carefully transfer the soup to a blender or use an immersion blender right in the pot.
- Blend until the soup is silky and smooth—no lumps here!
- Note: If you’re using a standing blender, work in batches and let the soup cool slightly before blending to avoid pressure build-up.
Add Creaminess (Optional)
- If you want that rich, creamy texture, stir in ½ cup of coconut milk after blending.
- Reheat gently if needed—don’t let it boil.
Season to Taste
- Add salt and pepper to your liking.
- A squeeze of lemon juice right at the end can really brighten the flavors.
- And there you have it—your homemade carrot ginger soup is ready to serve! Whether you’re meal prepping for the week or just craving something warm and nourishing, this soup comes together with minimal effort and maximum flavor.
- Next up, let’s explore some pro tips and tasty variations to make this recipe your own!
Notes
Nutrition Information (per serving):
- Calories: 160
- Fat: 10g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 320mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 7g
- Protein: 2g
- Vitamin A: 180% DV
- Vitamin C: 15% DV
- Calcium: 4% DV
- Iron: 6% DV