This carrot and ginger soup is a vibrant, warming dish packed with natural sweetness from carrots and a gentle kick from fresh ginger. It’s creamy, nourishing, and perfect for a light yet satisfying meal.
Ingredients:
For the Soup Base:
✅ 1 tablespoon olive oil or butter
✅ 1 medium onion (chopped)
✅ 2 cloves garlic (minced)
✅ 1 lb (450g) carrots (peeled and chopped)
✅ 1 tablespoon fresh ginger (grated)
✅ 4 cups vegetable broth (or chicken broth for a richer flavor)
✅ ½ teaspoon salt (adjust to taste)
✅ ½ teaspoon black pepper
✅ ½ teaspoon ground cumin (optional, for added warmth)
For Creaminess & Garnish:
✅ ½ cup coconut milk or heavy cream (optional, for extra creaminess)
✅ 1 tablespoon lemon juice (for a hint of brightness)
✅ Fresh cilantro or parsley (for garnish)
✅ Pumpkin seeds or croutons (optional, for texture)
Instructions:
Step 1: Sauté the Aromatics
1️⃣ Heat olive oil or butter in a large pot over medium heat.
2️⃣ Add the onion and sauté for 5 minutes until softened.
3️⃣ Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Step 2: Cook the Carrots
4️⃣ Add the carrots, vegetable broth, salt, pepper, and cumin.
5️⃣ Bring to a boil, then reduce heat to low and let it simmer for 20 minutes, or until the carrots are soft.
Step 3: Blend the Soup
6️⃣ Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend carefully.
Step 4: Add the Finishing Touches
7️⃣ Stir in the coconut milk or heavy cream for a silky texture.
8️⃣ Add lemon juice and adjust seasoning as needed.
Step 5: Serve & Enjoy!
🌿 Ladle the soup into bowls and garnish with fresh cilantro, parsley, or pumpkin seeds for extra texture. Serve with crusty bread or a light salad. 🥕🍲