Carrot Beet Ginger Soup
Warm, vibrant, and packed with nourishing flavors, this Carrot Beet Ginger Soup is the perfect blend of earthy sweetness and zesty freshness. Featuring roasted carrots and beets for a naturally velvety texture, a touch of fresh ginger for a spicy kick, and a splash of bright orange juice, this soup is both comforting and invigorating. The addition of aromatic cumin and creamy coconut milk takes its flavor profile to new heights while ensuring a luscious, satisfying finish. Ready in just under an hour, with minimal prep time, this soup is a feast for the senses and a nutritional powerhouse. Serve it with a garnish of chopped parsley and a drizzle of coconut milk for an elegant presentation that’s sure to impress. Perfect as a light lunch, a cozy starter, or a colorful addition to your dinner table, this soup is an irresistible way to embrace the flavors of fresh produce.
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Recipe Information
Ingredients
- 4 medium (peeled and chopped) carrots
- 2 medium (peeled and diced) beets
- 1 inch (peeled and minced) ginger
- 1 medium (chopped) onion
- 3 cloves (minced) garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup (freshly squeezed preferred) orange juice
- 1 teaspoon ground cumin
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup (optional, for creaminess) coconut milk
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.
Add the chopped carrots, diced beets, and ground cumin. Stir to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the carrots and beets are tender.
Remove the pot from heat and allow the soup to cool slightly before blending.
Using an immersion blender, or working in batches with a standard blender, purée the soup until it is smooth and creamy.
Return the blended soup to the pot. Stir in the orange juice and coconut milk, if using, and season with salt and black pepper to taste.
Reheat the soup gently over low heat, if needed, without bringing it to a boil.
Serve the soup hot in bowls, garnished with fresh parsley and an optional drizzle of coconut milk for extra creaminess.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 73.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4100 mg | 87% | |
*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.
