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Carrot Ginger Soup Recipe

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4.2 from 5 reviews

This Carrot Ginger Soup is a comforting and vibrant dish that combines the natural sweetness of carrots with the warm, zesty flavors of fresh ginger and aromatic spices. Silky smooth and creamy from coconut milk, this soup is perfect as a nutritious starter or a light meal. Easy to prepare and packed with wholesome ingredients, it offers a delightful balance of flavors with an optional crunchy garnish of toasted macadamia nuts and fresh cilantro.

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 3 tablespoons chopped fresh ginger
  • 1¾ pounds carrots, chopped
  • 4 cups vegetable stock
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • 1 cup full-fat coconut milk, plus more for garnish

Optional Garnishes

  • Cilantro, for garnish
  • Toasted macadamia nuts, for garnish

Instructions

  1. Cook the aromatics: Heat the olive oil in a large pot over medium heat. Once the oil is hot and glistening, add the diced onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then add the chopped garlic and fresh ginger to the pot, cooking for an additional minute until fragrant.
  2. Cook the carrots: Add the chopped carrots to the pot along with the vegetable stock, cinnamon, nutmeg, and kosher salt. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let cook until the carrots are tender, about 20 minutes.
  3. Blend the soup: Stir in the coconut milk. Using an immersion blender directly in the pot, blend the soup until it reaches a smooth, creamy consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, let cool briefly, and blend until smooth. Return to the pot if needed.
  4. Serve: Ladle the soup into bowls and season with freshly cracked black pepper to taste. Garnish each serving with a drizzle of extra coconut milk, fresh cilantro leaves, and toasted macadamia nuts if desired for added texture and flavor.

Notes

  • This soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes along with the spices.
  • If a thinner consistency is preferred, add more vegetable stock to adjust.
  • Vegan and dairy-free, this recipe is perfect for those avoiding animal products.
  • Be cautious when blending hot liquids; blend in small batches and vent the lid to avoid pressure buildup.
  • To toast macadamia nuts, place them in a dry skillet over medium heat and stir frequently until lightly browned and fragrant.

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