Gingered Carrot Soup
Warm up with a bowl of velvety smooth Gingered Carrot Soup, a healthful and aromatic recipe that combines the natural sweetness of carrots with the zesty kick of fresh ginger. Infused with warming spices like cumin and coriander, this soup offers layers of flavor in every spoonful. A drizzle of creamy coconut milk adds a luxurious touch, while the vegetable stock base keeps it light and nourishing. Perfect as a cozy starter or a light main course, this quick and easy vegan carrot soup is ready in just 45 minutes, making it a great choice for weeknight dinners or meal prep. Garnish with fresh parsley for a final burst of color and freshness, and enjoy a comforting dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 800 grams carrots
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Peel and chop the carrots into small chunks for even cooking. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes, or until softened and slightly golden.
Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
Add the ground cumin and ground coriander. Stir to coat the onions and spices evenly.
Add the chopped carrots to the pot and pour in the vegetable stock.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the carrots are very tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy.
Stir in the coconut milk and season with salt and black pepper to taste.
Reheat the soup on low if needed, ensuring it doesn’t boil to preserve the creamy texture.
Serve hot in bowls, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 73.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4830 mg | 103% | |
*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.
