Canned Carrot and Ginger Soup
Warm, comforting, and packed with flavor, this Canned Carrot and Ginger Soup is a quick and easy recipe that's perfect for busy weeknights or cozy lunches. Made with budget-friendly canned carrots, fresh ginger for a zesty kick, and infused with aromatic cumin and garlic, this velvety soup comes together in just 30 minutes. The optional addition of creamy coconut milk adds a luscious texture, while a sprinkle of fresh parsley or cilantro provides a vibrant, herbaceous finish. Whether you're seeking a light appetizer or a satisfying vegetarian main, this simple yet sophisticated soup delivers both convenience and gourmet appeal. Optimize your mealtime with this one-pot wonder that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 15-ounce cans Canned carrots
- 1 tablespoon Fresh ginger
- 1 small Yellow onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 cups Vegetable broth
- 0.5 cup Coconut milk (optional for creaminess)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro (for garnish)
Instructions
Peel and finely mince the ginger. Finely chop the small onion and garlic cloves.
Heat olive oil in a medium-sized pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the garlic and ginger to the pot and sauté for another 1-2 minutes, until fragrant.
Drain the canned carrots and add them to the pot, stirring to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the coconut milk, ground cumin, salt, and black pepper. Simmer for an additional 5 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro before serving.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
