Creamy Carrot Ginger Soup Recipe

Ingredients

Main Ingredients

• 2 tablespoon avocado oil or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons ginger, minced or finely diced
• 2 pounds carrots, peeled and chopped
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon cinnamon
• 1 teaspoon salt

Optional Toppings

• 1 tablespoon coconut cream per serving
• Crispy shallots
• Toasted pine nuts
• Fresh cilantro

Instructions

1. Warm 2 tablespoons of avocado or olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 1 to 2 minutes until it becomes translucent and fragrant.
2. Stir in the minced ginger and garlic, cooking for another minute to release their flavors without burning.
3. Add the peeled and chopped carrots to the pot. Stir well to combine and cook for 10 minutes, stirring often to prevent sticking and encourage slight caramelization.
4. Pour in the vegetable broth, then add the bay leaf, cinnamon, and salt. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 30 minutes or until the carrots are tender when pierced with a fork.
5. Turn off the heat and remove the bay leaf. Use an immersion blender directly in the pot or transfer the soup in batches to a high-powered blender. Puree until the soup is completely smooth and creamy.
6. Divide the soup into bowls. For extra richness and texture, swirl in one tablespoon of coconut cream per serving and garnish with crispy shallots, toasted pine nuts, and fresh cilantro as desired.

Notes

• If you prefer a thinner consistency, add more vegetable broth or water before blending.
• For a spicier kick, add a pinch of cayenne pepper or red chili flakes along with the cinnamon.
• To make this soup vegan and gluten-free, ensure that the optional toppings are appropriate or omit them.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
• Use a high-powered blender carefully to avoid hot splashes; blend in batches if necessary.

Nutrition

Serving: 1 cup | Calories: 140kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 680mg | Fiber: 4g | Sugar: 8g