Carrot Ginger Soup
Warm up with a bowl of velvety Carrot Ginger Soup, a nourishing and vibrant dish that’s as comforting as it is flavorful. This creamy soup blends sweet, roasted carrots with the zing of fresh ginger, creating a perfect harmony of earthy and spicy notes. Infused with hints of garlic and onion, it's all brought together with rich coconut milk for a luxurious texture. Cooked in vegetable stock, this vegan and gluten-free soup is both wholesome and easy to prepare in just 45 minutes. Serve it as an elegant appetizer or a light main course, garnished with fresh parsley or cilantro for a touch of herbal brightness. Perfect for chilly evenings or a refreshing detox meal, this recipe delivers a nutritious balance while keeping your taste buds delighted. Keywords: Carrot Ginger Soup, creamy vegan soup, healthy soup recipe, gluten-free soup, coconut milk soup.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Peel the carrots and chop them into small, even-sized pieces. Dice the onion and mince the garlic. Peel and grate the ginger.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 4-5 minutes until translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the chopped carrots to the pot and stir to coat them with the aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the carrots are tender.
Remove the soup from heat and allow it to cool slightly. Use an immersion blender or transfer the soup in batches to a countertop blender and blend until smooth and creamy.
Return the soup to the pot and stir in the coconut milk. Heat gently over low heat without boiling. Season with salt and pepper to taste.
Serve the soup warm, garnished with fresh parsley or cilantro if desired.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 54.5 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3432 mg | 73% | |
*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.
