Carrot Ginger Soup
This creamy and aromatic Carrot Ginger Soup is a delightful blend of sweet carrots and spicy ginger, offering a warm and nourishing dish perfect for any season.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and sliced (about 4 large carrots)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- to taste salt
- to taste pepper
- ½ cup coconut milk (optional, for creaminess)
- for garnish fresh cilantro or parsley (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
- Add the sliced carrots, vegetable broth, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes or until the carrots are tender.
- Once the carrots are cooked, remove the pot from heat. Use a blender or an immersion blender to puree the soup until it reaches your desired consistency.
- Return the soup to the pot. If desired, stir in the coconut milk for added creaminess and warmth. Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro or parsley if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to adjust the amount of ginger based on your spice preference.
For added texture, you can top the soup with toasted pumpkin seeds or croutons.