Carrot Ginger Soup
This Carrot Ginger Soup is smooth, vibrant, and full of nourishing flavor. Made with fresh carrots, aromatic ginger, and a touch of cream, it’s a cozy bowl of warmth perfect for chilly days or a light, healthy lunch.
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 lb carrots peeled and sliced
- 1 tbsp fresh ginger grated
- 3 cups vegetable broth low-sodium preferred
- 1/2 cup coconut milk or heavy cream for richness
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground
- 1 tbsp lemon juice freshly squeezed
For Garnish
- fresh parsley or cilantro chopped
- drizzle of coconut milk optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the sliced carrots and grated ginger. Cook for another 2–3 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
- Remove from heat and allow to cool slightly. Transfer the soup to a blender and puree until smooth. You can also use an immersion blender directly in the pot.
- Return the soup to the pot and stir in coconut milk, salt, pepper, and lemon juice. Warm gently over low heat for 2–3 minutes.
- Serve hot, garnished with fresh herbs and a drizzle of coconut milk.
Notes
For a richer flavor, roast the carrots before blending. This soup also freezes well—store in an airtight container for up to 3 months.
Nutrition Information
- Calories: 145 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 10g
- Protein: 2g
- Sodium: 420mg
- Potassium: 520mg
- Vitamin A: 285% DV
- Vitamin C: 18% DV