Carrot Ginger Soup Recipe
User Reviews
4.6
Carrot Ginger Soup Recipe
Description
The Carrot Ginger Soup Recipe begins by preparing carrots, ginger, onion, and garlic, then sautéing the aromatics in olive oil to build flavor. Broth and water are added along with seasonings: salt, pepper, cumin, coriander, paprika, nutmeg, and a bay leaf, infusing the soup with a layered spice profile. The mixture simmers until carrots are fully tender.
After removing the bay leaf, the soup is blended until smooth and returned to gentle heat where cream is stirred in to enrich the texture and add subtle richness. The result is a velvety soup with vibrant orange color, earthy warmth from spices, and fresh ginger brightness, balanced by creamy dairy.
Garnished with fresh cilantro, the soup pairs well with crusty bread and a salad for a complete light lunch or starter. It adapts easily by using different cream types or substitutions noted in the recipe. The fresh spices and ginger give it a distinctive character beyond basic carrot soups.
Using unsweetened cream varieties allows control of richness, and coconut cream can provide a dairy-free option. Fresh cracked pepper makes a fitting garnish alongside cilantro. The recipe advises cutting ginger finely or grating if blending capability is limited.
Ingredients
- 2.2 Pounds carrot
- 2 Inch ginger fresh
- 1 Tablespoon olive oil
- 1 Medium onion
- 2 Pieces garlic cloves
- ½ Quart broth
- ¾ Quart water
- 1 Teaspoon salt
- ¼ Teaspoon black pepper ground
- 1 bay leaf
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- nutmeg pinch
- 1 Teaspoon paprika
- ¼ Cup cream *see Notes
- cilantro fresh to garnish, fresh
Instructions
- Wash carrots. Peel if necessary and cut off the end. Cut carrots small.
- Peel ginger and cut small or grate. (Cut small if you have a good blender or else it is better to grate).
- Also prep onion and garlic. Slice onion and chop garlic.
- Heat up soup pot with olive oil and sautee onion, ginger and garlic.
- Stir in carrots and keep over medium heat.
- Continue to pour in broth and water.
- Season with salt, black pepper, cumin, ground coriander, paprika, nutmeg and add a bay leaf. Mix well.
- Keep over medium heat and cover. Cook carrots soft.
- When carrots are cooked through, take out bay leaf and discard.
- Take from the heat, blend the soup smooth with a hand blender.
- Take back to the stovetop over a low heat setting and stir in cream.
- Serve hot with bread and salad.
Notes
- Unsweetened table cream, fresh cream, or heavy cream can be used for the finishing cream.
- To make a vegan version, substitute cream with coconut cream or thick coconut milk.
- Fresh cilantro is recommended for garnish, with fresh cracked black pepper as an additional option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 830mg | 35% |
| Potassium | 590mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 28263IU | 565% |
| Vitamin C | 11mg | 12% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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