Carrot Ginger Soup
User Reviews
4.9
Carrot Ginger Soup
Description
The Carrot Ginger Soup starts with sautéing diced onions in oil until translucent, followed by aromatic additions of minced garlic and ginger. Chopped carrots are then cooked for several minutes before vegetable broth and spices, including cinnamon and a bay leaf, are added. The soup simmers until the carrots become very soft, allowing their natural sweetness to infuse the broth.
After cooking, the bay leaf is removed, and the soup is blended until perfectly smooth, resulting in a creamy and bright orange soup with a subtle warmth from ginger and cinnamon. The flavor is clean yet nuanced, highlighting the earthiness of carrots balanced by the gentle spice and garlic.
The soup can be served as a starter or light meal, garnished with optional coconut cream, crispy shallots, toasted pine nuts, and fresh cilantro to provide complimentary textures and enhance its fresh, slightly nutty flavor.
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 onion diced, medium
- 3 cloves garlic minced
- 3 tablespoons ginger minced or finely diced
- 2 pounds carrot peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cinnamon
- 1 teaspoon salt
- coconut cream optional toppings, crispy, toasted pine nuts
- shallots
- pine nuts
- cilantro
Instructions
- 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.
- Turn off the heat and remove the bay leaf. Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1680mg | 70% |
| Potassium | 799mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 38393IU | 768% |
| Vitamin C | 16mg | 18% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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