Imagine the comforting aroma of fresh ginger mingling with the sweetness of simmering carrots, filling your kitchen with warmth.
Carrot Ginger Soup is a cozy delight that’s as easy to prepare as it’s indulgent.
With just a few simple steps, watch as humble ingredients transform into a silky, flavorful soup.
A hint of coconut milk adds a creamy touch, inviting you to savor each spoonful.
Ready to create this heartwarming bowl of goodness? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 peeler
- 1 sharp knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
- 1/4 cup coconut milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking Carrot Ginger Soup, you can follow this timeline:
Preparation and Cooking Timeline:
- Initial Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prep Work (10 minutes)
- Peel and chop the carrots.
- Chop the medium onion.
- Mince the garlic cloves.
- Grate the fresh ginger.
- Cooking (30 minutes)
- Minute 0-5: Heat the olive oil in a large pot over medium heat.
- Minute 5-10: Add the chopped onion and sauté until translucent.
- Minute 10-11: Stir in the minced garlic and grated ginger, cooking until fragrant.
- Minute 11-13: Add the chopped carrots, stirring to combine with the onion mixture.
- Minute 13-15: Pour in the vegetable broth and bring to a boil.
- Minute 15-35: Reduce heat to low, cover the pot, and let simmer for 20 minutes or until the carrots are tender.
- Cooling and Blending (10 minutes)
- Minute 35-37: Remove the pot from heat and allow the soup to cool slightly.
- Minute 37-42: Use a blender or immersion blender to puree the soup until smooth.
- Final Touches and Serving (5 minutes)
- Minute 42-45: Stir in the salt, black pepper, cayenne pepper (if using), lemon juice, and coconut milk.
- Minute 45-50: Reheat on low if necessary and adjust seasoning to taste before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the chopped carrots to the pot and stir to combine with the onion mixture.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover the pot, and let simmer for 20 minutes or until the carrots are tender.
Remove the pot from heat and allow the soup to cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Stir in the salt, black pepper, cayenne pepper (if using), lemon juice, and coconut milk.
Reheat the soup on low if necessary, and adjust seasoning to taste before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread for a satisfying and hearty meal.
- Fresh Herbs: Garnish with fresh cilantro or parsley for a burst of color and added flavor.
- Toasted Nuts: Sprinkle toasted almonds or pumpkin seeds on top for a crunchy texture contrast.
- Greek Yogurt Swirl: Add a dollop of Greek yogurt for extra creaminess and a tangy twist.
- Grilled Cheese Sandwich: Serve alongside a classic grilled cheese sandwich for a comforting and filling combination.
Storage
To store Carrot Ginger Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze in portions, ensuring space for expansion.
Thaw before reheating.
Freezing
To freeze Carrot Ginger Soup, allow it to cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with the date and freeze for up to 3 months.
Reheating
To reheat Carrot Ginger Soup, warm gently on the stove over low heat.
Stir occasionally. Avoid boiling to preserve flavor and texture.
Alternatively, microwave in intervals. Stir between each interval.
Final Thoughts
Carrot Ginger Soup is a delightful and warming dish that’s perfect as an appetizer or a light meal.
The combination of carrots and ginger creates a sweet and spicy flavor profile that’s both comforting and invigorating.
The addition of coconut milk adds a creamy texture and a hint of tropical richness.
This recipe isn’t only delicious but also nutritious, thanks to the abundance of vitamins and minerals found in carrots and ginger.
Whether you’re serving it as a starter for a dinner party or enjoying it as a comforting meal on a chilly day, this soup is sure to satisfy.
It’s easy to customize too. You can add spices like ground cumin or coriander for an extra layer of flavor.
Adjusting the amount of coconut milk allows you to achieve your desired creaminess.
This soup can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.
It’s also freezer-friendly, so you can make a big batch and enjoy it whenever you like.
Frequently Asked Questions
Can I Substitute Fresh Ginger With Ground Ginger?
You can substitute fresh ginger with ground ginger, but adjust the measurement to 1/4 teaspoon ground ginger for every tablespoon of fresh. Ground ginger is more concentrated, so use less to maintain the soup’s intended balance.
What Can I Use Instead of Coconut Milk?
You can substitute coconut milk with 1/4 cup heavy cream or 1/4 cup unsweetened almond milk for a lighter option. Adjust the consistency by adding more vegetable broth if needed, ensuring a smooth, creamy texture.
Is the Soup Suitable for a Vegan Diet?
Yes, it’s vegan. The ingredients list contains no animal products. Confirm your vegetable broth is vegan-certified. For enhanced flavor, adjust seasonings precisely and consider using 60 ml of coconut milk for a creamier consistency.
How Can I Make the Soup Spicier?
To make it spicier, increase cayenne pepper to 1/2 teaspoon and add 1/4 teaspoon chili flakes. Sauté them with ginger for enhanced heat. Adjust gradually, tasting as you go to achieve desired spiciness.
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can substitute chicken broth for vegetable broth. Use the same quantity, 4 cups. Confirm the broth is low-sodium to control salt levels. The chicken broth will add a savory depth, enhancing the soup’s flavor profile.
Carrot Ginger Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 peeler
- 1 sharp knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 6 large carrots peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon lemon juice
- 1/4 cup coconut milk
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the chopped carrots to the pot and stir to combine with the onion mixture.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot, and let simmer for 20 minutes or until the carrots are tender.
- Remove the pot from heat and allow the soup to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the salt, black pepper, cayenne pepper (if using), lemon juice, and coconut milk.
- Reheat the soup on low if necessary, and adjust seasoning to taste before serving.
Notes
