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Carrot and Ginger Soup Recipe

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3.9 from 9 reviews

A vibrant and comforting Carrot Soup infused with fresh ginger, perfect for a nutritious and warming meal. This recipe uses simple ingredients like carrots, onion, garlic, and ginger, simmered and blended to a silky smooth texture with optional hints of apple cider vinegar and maple syrup for added depth and sweetness. Garnished with creamy coconut milk, it offers a delightful balance of flavors and a wholesome taste experience.

Ingredients

Soup Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • ½ teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • Freshly ground black pepper, to taste
  • 1 teaspoon maple syrup (optional)
  • Coconut milk, for garnish (optional)

Instructions

  1. Heat the oil and sauté onions: Warm the extra-virgin olive oil in a large pot over medium heat. Add the chopped onions, sea salt, and freshly ground black pepper. Cook, stirring occasionally, until the onions soften, about 8 minutes.
  2. Add garlic and carrots: Add the smashed garlic cloves and roughly chopped carrots to the pot. Stir and continue cooking for another 8 minutes, allowing the carrots to begin softening.
  3. Combine ginger, vinegar, and broth: Stir in the grated fresh ginger and apple cider vinegar. Pour in the vegetable broth and bring the mixture to a boil.
  4. Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer for 30 minutes to allow the flavors to develop and the carrots to become tender.
  5. Blend the soup: Remove the pot from heat and allow the soup to cool slightly. Transfer the soup in batches to a blender and blend until smooth. If the soup is too thick, add a little water to reach your desired consistency.
  6. Adjust sweetness and serve: If you prefer a sweeter soup, stir in the optional maple syrup. Serve hot with a drizzle of coconut milk for a creamy, flavorful garnish.

Notes

  • You can substitute vegetable broth with chicken broth if not vegetarian or vegan.
  • Adjust salt and pepper levels according to your taste preferences.
  • The maple syrup is optional and adds a subtle sweetness balancing the ginger’s heat.
  • Coconut milk garnish adds rich creaminess and visual appeal but can be omitted for a lighter soup.
  • For a smoother texture, strain the soup after blending.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://glowcooks.com/carrot-and-ginger-soup-recipe/