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Carrot Ginger Soup Recipe

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4 from 7 reviews

This creamy Carrot Ginger Soup is a warm and comforting dish that combines the natural sweetness of carrots with the zesty kick of fresh ginger. Perfect for any season, it’s easy to prepare on the stovetop and can be garnished with coconut cream, crispy shallots, toasted pine nuts, and fresh cilantro for an added burst of flavor and texture.

Ingredients

Soup Ingredients

  • 2 tbsp 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 (for swirling)
  • Crispy shallots
  • Toasted pine nuts
  • Fresh cilantro

Instructions

  1. Heat the oil: Heat 2 tablespoons of avocado or olive oil in a large pot over medium-high heat until shimmering.
  2. Sauté onions: Add the diced onion and cook for 1 to 2 minutes until the onions become translucent and fragrant.
  3. Add ginger and garlic: Stir in the minced ginger and garlic, cooking for an additional minute to release their flavors.
  4. Cook carrots: Add the peeled and chopped carrots to the pot, stirring to combine with the onion mixture. Cook for about 10 minutes, stirring often to prevent sticking and to slightly soften the carrots.
  5. Add liquids and spices: Pour in the vegetable broth, then add the bay leaf, cinnamon, and salt. Stir well to combine all ingredients.
  6. Simmer the soup: Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for 20-30 minutes, or until the carrots are tender when pierced with a fork.
  7. Blend the soup: Turn off the heat and remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a high-powered blender and blend until creamy and uniform.
  8. Serve: Ladle the soup into bowls. If desired, swirl in a tablespoon of coconut cream and top with crispy shallots, toasted pine nuts, and fresh cilantro for extra texture and flavor.

Notes

  • For a richer soup, substitute half of the vegetable broth with coconut milk.
  • Adjust the amount of ginger according to your taste preference for more or less spice.
  • To make this soup vegan and gluten-free, ensure all toppings are compliant.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use an immersion blender for easier cleanup and safer blending directly in the pot.

Find it online: https://cozyplatter.com/carrot-ginger-soup-recipe/