Carrot Ginger Soup
A heartwarming soup that combines sweet carrots and zesty ginger for a comforting and nutritious meal.
Equipment
- Large Pot
- Mixing Bowl
- Immersion Blender
Ingredients
- 2 Tbsp Avocado Oil or Olive Oil For sautéing aromatics.
- 1 medium Onion, diced Adds sweetness and depth.
- 3 cloves Garlic, minced Brings aroma to the soup.
- 3 Tbsp Ginger, minced or finely diced The star of the show, adding warmth.
- 2 lbs Carrots, peeled and chopped The primary ingredient for sweetness.
- 4 cups Vegetable Broth The liquid foundation.
- 1 leaf Bay Leaf Infuses flavor.
- 1 tsp Cinnamon Adds warmth and complexity.
- 1 tsp Salt Enhances flavor.
Instructions
- Heat oil in a large pot over medium-high heat. Add the diced onion and cook for 1-2 minutes until translucent.
- Add minced garlic and ginger, stirring for another minute until fragrant.
- Add the chopped carrots, stirring for about 10 minutes to coax out sweetness.
- Pour in the vegetable broth, bay leaf, cinnamon, and salt. Bring to a boil.
- Cover and reduce heat to low, simmering for 20-30 minutes until carrots are soft.
- Remove the bay leaf. Blend the soup until smooth using an immersion blender.
- Serve in bowls, garnishing with coconut cream, crispy shallots, toasted pine nuts, and cilantro if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.