Ginger Carrot Soup
Delight your senses with this vibrant and creamy Ginger Carrot Soup, a comforting blend of earthy sweetness and warm spice. Perfectly balancing fresh carrots, aromatic ginger, and a touch of coconut milk, this recipe creates a velvety texture that’s both nourishing and satisfying. Infused with hints of cumin, turmeric, and garlic, this vegan soup brings depth and a warm, golden hue to your table. Ready in just under an hour, it's an easy weeknight meal or an impressive starter for a dinner party. Garnish with fresh parsley or cilantro for a pop of color and brightness. Whether served warm on a chilly evening or as a light summer meal, this wholesome soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 pounds, peeled and sliced carrots
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground turmeric
- 2 tablespoons, chopped (optional for garnish) fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Add the minced garlic and grated ginger to the pot, and sauté for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the sliced carrots, and cook for 2-3 minutes to lightly caramelize them.
Pour in the vegetable broth, salt, black pepper, ground cumin, and turmeric. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree, then return it to the pot.
Stir in the coconut milk, and return the pot to low heat. Simmer for 5 more minutes to let the flavors meld.
Taste and adjust seasoning if needed, adding more salt or spices as desired.
Ladle the soup into bowls, and garnish with fresh parsley or cilantro if desired. Serve warm.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5277 mg | 229% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 80.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5172 mg | 110% | |
*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.
