Carrot and Ginger Soup {Vegan+GF}
User Reviews
5
Carrot and Ginger Soup {Vegan+GF}
Description
The Carrot and Ginger Soup uses fresh vegetables including carrots, potato, onion, garlic, and ginger, cooked down with a blend of warm spices—cumin, turmeric, paprika—and finished optionally with sumac for brightness. After simmering until vegetables are tender, the soup is puréed to a creamy consistency using reserved stock to control thickness. This results in a smooth, vibrant soup with a balanced sweetness from the carrots, earthiness from the turmeric, and gentle heat from the ginger.
The soup’s layering of spices creates subtle complexity without overpowering the fresh vegetable flavors. Serving with chopped parsley and sesame seeds adds fresh herbaceous notes and a bit of crunch. Optional toasted rustic bread can accompany the soup for a heartier meal.
This soup is a nourishing vegan and gluten-free option that works well as a light lunch or appetizer during cooler weather or when a soothing, vegetable-based dish is desired.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 onion chopped, medium
- 1 garlic grated, clove
- 1 tablespoon ginger grated, fresh
- 700 g carrot peeled, chopped, medium
- 1 potato peeled, chopped, small, floury
- 750 ml vegetable stock
- ¼ teaspoon cumin
- ¼ teaspoon Turmeric
- ¼ teaspoon paprika
- ½ teaspoon sumac optional
- salt sea salt & freshly ground
- ground white pepper sea salt & freshly ground
To serve:
- parsley chopped, fresh
- sesame seeds
Instructions
- Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.
- Add grated ginger and garlic, and sauté for 1 more minute.
- Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.
- Pour the stock in, cover with a lid and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.
- Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.
- Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.
- Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.
User Reviews
Overall Rating
5
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