Carrot Ginger Soup
This warm and comforting carrot ginger soup beautifully combines the sweetness of carrots with the invigorating kick of ginger, creating a nutritious and delicious meal.
Ingredients
Main Ingredients
- 4 cups peeled and chopped carrots Choose fresh, vibrant carrots for the best flavor.
- 1 Medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Enhances the flavor of the soup.
- 4 cups vegetable broth Adjust to control the thickness of the soup.
- 1 can coconut milk Adds richness and creaminess.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3 to 5 minutes until soft and translucent.
- Stir in the grated ginger and cook for an additional minute.
- Add the chopped carrots and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for approximately 20 minutes until the carrots are tender.
Blending
- Use a blender or immersion blender to puree the soup until smooth and creamy.
- If using a traditional blender, allow the soup to cool slightly before blending for safety.
- Stir in the coconut milk and season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh herbs, or toppings like roasted pumpkin seeds or croutons.
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Notes
This soup is vegan and gluten-free. Consider roasting the carrots for enhanced flavor. It can be stored in the refrigerator for up to 4 days or frozen for up to three months.