Carrot Soup Recipe with Ginger
User Reviews
4.9
Carrot Soup Recipe with Ginger
Description
This carrot soup starts with olive oil-wilted onions seasoned with sea salt and black pepper, followed by the addition of smashed garlic cloves, which meld into the broth upon blending. Chopped carrots and grated fresh ginger provide the primary flavors, cooked in vegetable broth with a touch of apple cider vinegar to introduce acidity that lifts the soup's sweetness.
Once simmered and tender, the soup is blended to a smooth consistency. Adjusting thickness is possible by adding water if the soup is too dense. Maple syrup is an optional addition to enhance natural carrot sweetness subtly.
The soup is served garnished with a drizzle of coconut milk to add a silky element and complement the ginger's spice. This dish works well as a light starter or a soothing lunch offering a balance of sweet, tangy, and warm flavors with a creamy texture.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion chopped
- ½ teaspoon salt sea salt
- 3 garlic smashed, cloves
- 1 pound carrot roughly chopped
- 1 teaspoon ginger grated fresh
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- black pepper freshly ground
- 1 teaspoon maple syrup optional
- coconut milk for garnish, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.
User Reviews
Overall Rating
4.9
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