Simply put, you won't find a better carrot-ginger soup than this one. It has a smooth, velvety texture, a blend of warming winter flavors, and a long list of health advantages.
My love for carrots and ginger is evident when I look back at my recipe index. When it's cold outside and I'm trying to add more color to my diet (gotta love beta-carotene), I frequently make a carrot dish, such as my French carrot salad or honey-glazed carrots. And when I need an immunity boost, I gravitate toward ginger, especially my ginger shots!
I would therefore say that this carrot ginger soup recipe is quite the nutritional powerhouse with those two ingredients. Furthermore, it is incredibly simple to make and has absurdly good flavor. It's impossible to beat this combination.
CARROT GINGER SOUP RECIPE INGREDIENTS
This dish only requires seven basic ingredients to put together beautifully. Here are the things you'll need:
- Vegetables: The soup is deliciously sweet and warming thanks to the combination of carrots, ginger, and onion.
- Broth: To keep the recipe entirely vegan/vegetarian, use vegetable broth. Use chicken broth if you don't think that matters to you.
- Spices and Aromatics: You only need a little salt, cinnamon, and bay leaf.
HOW TO MAKE CARROT GINGER SOUP?
This recipe only requires two main steps: roasting and blending. This is how to do it:
Cook the garlic and onions. Over medium heat, cook the onions until they are translucent. Then add the ginger and garlic, and cook for another minute or so.
Prepare the carrots. After adding, cook the carrots for 10 minutes. While cooking, be sure to stir them occasionally.
Simmer after including the additional ingredients. Salt, cinnamon, bay leaf, and broth should all be added to the pot. The carrots should be soft after 20 to 30 minutes of simmering after bringing them to a boil.
Mix the soup. After removing the bay leaf, either use an immersion blender to puree the soup or transfer it to a powerful blender. The outcome should be a velvety smooth soup that has been perfectly pureed. You can either eat the carrot-ginger soup plain or you can garnish it with coconut cream, fried shallots, toasted pine nuts, and cilantro. You have a choice!
WHAT TO SERVE WITH CARROT SOUP
- My crispy baked chicken thighs, baked chicken breast, garlic butter shrimp, or baked salmon are all delicious options if you want to eat this with a warm, hearty protein dish.
- If you enjoy a classic soup and salad meal, this soup goes well with my roasted red pepper and chickpea salad, roasted cauliflower with za'atar, wild rice and arugula salad, and kale apple salad.
Soups are simple to make and store away, so I love to prepare them in advance for the week.
- For enjoyment during the week: Store in an airtight container in the fridge for up to 4 to 5 days.
- To put in the freezer: Any leftovers should be placed in freezer-safe containers, such as my preferred Souper Cubes. You can then reheat it on the stovetop or in the microwave when you're ready to eat.
CARROT GINGER SOUP
- 2 tablespoon 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: coconut cream, crispy shallots, toasted pine nuts and cilantro
- Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1 to 2 minutes or until translucent.
- Add the ginger and garlic to the pot and stir for another minute.
- Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
- Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
- Divide each portion of soup into a bowl. If you'd like, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, toasted pine nuts, and cilantro.