Description
A warm and comforting Carrot Ginger Soup combining the fresh, zesty flavors of ginger and lemon with the natural sweetness of carrots, blended into a smooth, creamy texture. This quick and easy recipe is perfect for a healthy appetizer or light meal, featuring optional coconut milk to add richness and a subtle tropical touch.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1.1 lb carrots, roughly chopped
- 2 cups vegetable broth
- ¼ cup coconut milk (optional)
- 1 tbsp lemon juice or lime juice
- 1 tsp maple syrup (optional)
- Salt and pepper to taste
Instructions
- Prepare aromatics: Heat a large pot over medium heat and add the oil. Once hot, add the minced onion, garlic, and ginger. Sauté together for 5 minutes until fragrant and softened.
- Add carrots: Stir in the roughly chopped carrots and continue to sauté for another 3 minutes, stirring occasionally to coat the carrots with the aromatics and oil.
- Simmer soup: Pour in the vegetable broth, cover with a lid, and let the mixture simmer for 15 minutes until the carrots are tender.
- Blend until smooth: Using a blender or immersion blender, puree the soup until completely smooth. For a creamier texture, stir in the optional ¼ cup coconut milk or dairy-free cream. Adjust the consistency by adding more water if desired.
- Season and serve: Season the soup with lemon or lime juice, maple syrup if using, and salt and pepper to your taste. Garnish with a swirl of coconut milk and toasted sunflower seeds if desired before serving.
Notes
- Adjust ginger amount based on your preference for spiciness and warmth.
- The coconut milk is optional and enhances creaminess, but you can substitute with regular cream or omit entirely for a lighter soup.
- Maple syrup adds subtle sweetness that balances the acidity of lemon juice but can be left out for a less sweet version.
- To save time, use pre-minced garlic and ginger or a food processor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
