This Carrot Ginger Soup is warming and vibrant, perfect for chilly days. It combines sweet carrots with a zing of fresh ginger for a delicious and healthy treat!
Making this soup makes me feel like a chef! 😊 I love how easy it is—just blend the cooked veggies with some broth, and you’re all set. Serve it warm and enjoy!
Key Ingredients & Substitutions
Carrots: The star of this soup, carrots provide sweetness and a beautiful color. If you’re out of fresh carrots, you can use frozen carrots instead. They work well, just skip steps involving peeling and chopping!
Ginger: Fresh ginger gives a lovely zesty kick. If fresh ginger isn’t available, pick up ground ginger. Use about a tablespoon of it, but be mindful that the flavor won’t be quite the same.
Broth: Use vegetable broth for a vegetarian option, but chicken broth can add a nice depth of flavor. If you prefer a lighter soup, water can work in a pinch, though it might be less flavorful.
Coconut Milk or Cream: Adds creaminess and richness. If lactose-free milk suits your needs better, you might try almond or oat milk as a substitute, though they will alter the taste slightly.
Herbs: Fresh herbs like dill or parsley brighten the soup at the end. If you don’t have them, feel free to use dried herbs, though fresh gives a better color and flavor.
How Do You Get the Soup Smooth and Creamy?
Blending this soup is key to its texture. Whether using an immersion blender or a regular blender, ensure the soup is cooled slightly to avoid splatters, especially if using a traditional blender. Here’s how to do it:
- After simmering, turn off the heat and let the soup cool for a few minutes.
- If using a traditional blender, ladle small batches of soup into the blender. Blend until smooth and creamy.
- If possible, blend at a low speed to start, gradually increasing to prevent overflow.
- Always use a towel over the lid for extra safety when blending hot liquids.
Once blended, stir in the coconut milk or cream for that rich finish. Enjoy your creamy vegetable goodness!
Carrot Ginger Soup
Ingredients You’ll Need:
For the Soup:
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 4 cups carrots, peeled and chopped (about 5-6 large carrots)
- 2 tbsp fresh ginger, peeled and minced
- 3 cups vegetable broth or chicken broth
- 1 cup coconut milk or heavy cream (plus extra for garnish)
- Salt and pepper, to taste
- 1/2 tsp ground cumin (optional)
For Garnish:
- Pumpkin seeds or pepitas
- Fresh herbs (such as dill or parsley)
How Much Time Will You Need?
This Carrot Ginger Soup will take about 30 minutes total. You’ll need about 10 minutes for prep and another 20 minutes for cooking. Plus, it’s a quick cleanup after! So you can have this tasty soup ready in no time!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s warm, add the chopped onion. Cook and stir for about 5 minutes, or until the onion turns soft and translucent. This helps create a lovely base flavor for your soup!
2. Add the Ginger:
Next, add in the minced ginger and cook for another 1-2 minutes. This will fill your kitchen with an incredible aroma that makes you even more excited about your soup.
3. Stir in the Carrots:
Now, it’s time to add the chopped carrots. Give everything a good stir so the carrots combine well with the onion and ginger. This will help all those wonderful flavors mingle together.
4. Pour in the Broth:
Carefully add the vegetable or chicken broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes. You want the carrots to be tender enough to blend easily.
5. Blend the Soup:
Now comes the fun part! Using an immersion blender, blend the soup until it’s nice and smooth. If you’re using a regular blender, do it in batches, making sure not to overfill it with the hot soup. Always be careful when blending hot liquids!
6. Mix in the Coconut Milk:
After blending, stir in the coconut milk or heavy cream. This will make the soup extra creamy and delicious. Season with salt, pepper, and cumin if you like a bit of extra flavor. Taste and adjust any seasonings to your liking.
7. Heat Through:
If needed, warm the soup on low heat for a few minutes. Just enough to make sure it’s nice and hot before serving.
8. Serve and Garnish:
Ladle the soup into bowls. Add a swirl of extra coconut milk or cream on top. Sprinkle with pumpkin seeds for a nice crunch, a dash of freshly ground black pepper, and your choice of fresh herbs to make it look pretty!
9. Enjoy!
Serve the soup hot and enjoy! It’s perfect as a cozy meal or a comforting starter. Happy eating!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth is a great substitute if you’re looking for a vegetarian or vegan option. It will still provide a delicious depth of flavor to the soup.
Can I Make This Soup Vegan?
Yes, just use vegetable broth and opt for coconut milk instead of heavy cream. Everything else in the recipe is already plant-based!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
What Variations Can I Try?
You can get creative by adding other vegetables like sweet potatoes or butternut squash for extra sweetness. A dash of lime juice can add a nice zing, and you can also use different spices like turmeric for added flavor!
