Description
A vibrant and flavorful Carrot Ginger Soup that’s both healthy and comforting. This recipe is easy to make and perfect for a chilly evening.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Plain yogurt or coconut milk (for garnish, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute until fragrant.
- Add the chopped carrots, vegetable broth, cumin, and coriander. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro and a dollop of yogurt or coconut milk, if desired.
Notes
- For a creamier soup, add a splash of coconut milk or heavy cream after blending.
- You can roast the carrots before adding them to the soup for a deeper flavor.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
