Comforting Creamy Ginger Carrot Soup

This creamy ginger carrot soup is so easy to whip up on a weeknight or whenever you’re in the mood for a comforting and flavorful meal. The combination of carrots and ginger gives the soup a vibrant refreshing flavor while coconut milk adds a creamy, smooth texture.

To make this delicious soup, you’ll need a few simple ingredients. Creamy Carrot Soup features basic ingredients such as carrots, onion, fresh ginger, and creamy coconut milk, yet it tastes gourmet. Similar to our beloved Pumpkin Soup, this recipe is both fast and straightforward, all cooked in a single pot.

Ingredients:

• 1 pound of carrots, peeled and chopped
• 1 small white onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, peeled and grated
• 4 cups of vegetable broth
• 1 cup of full fat coconut milk
• 2 tablespoons of light olive oil
• Salt and pepper to taste
• Fresh parsley, coconut or sour cream (optional for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the grated ginger and chopped carrots to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the carrots are tender.
4. Remove the pot from the heat, and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
5. Return the pureed soup to the pot, and stir in the coconut milk. Season with salt and pepper to taste.
6. Place the pot back on the stove over low heat, and cook for an additional 5 minutes to heat the soup through.
7. Serve the creamy ginger carrot soup hot, garnished with a sprinkle of fresh herbs or a dollop of coconut cream or sour cream if desired.

Add More Flavor to this Creamy Ginger Carrot Soup

Here are a few tips to make your creamy ginger carrot soup even more delicious:

• For an extra kick of flavor, add a pinch of cayenne pepper or a squeeze of fresh lemon juice to the soup.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk until you reach your desired consistency.
• Garnish the soup with some toasted pumpkin seeds, crunchy bacon or croutons for added texture.
• Serve with crusty bread or a delicious slice of garlic bread.
• This soup can be easily customized to your taste. Feel free to add other vegetables like sweet potatoes or butternut squash for a different flavor profile.

Health Benefits

This creamy ginger carrot soup not only tastes delicious but is also packed with health benefits. Carrots are rich in beta-carotene, which is converted into vitamin A in the body and helps support healthy vision and immune function. Ginger has anti-inflammatory properties and aids digestion. (Source: Healthline). Coconut milk adds a creamy texture and healthy fats to the soup.

Enjoy a bowl of this creamy ginger carrot soup on a cozy day or whenever you need a comforting and delicious meal. It’s a simple yet flavorful recipe that you can make anytime of the year.

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Yield: 4 Servings

Ginger Carrot Soup Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This creamy ginger carrot soup is so easy to whip up on a weeknight or whenever you're in the mood for a comforting and flavorful meal.

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Ingredients

• 1 pound of carrots, peeled and chopped
• 1 small white onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, peeled and grated
• 4 cups of vegetable broth
• 1 cup of full fat coconut milk
• 2 tablespoons of light olive oil
• Salt and pepper to taste
• Fresh parsley, coconut or sour cream (optional for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the grated ginger and chopped carrots to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the carrots are tender.
4. Remove the pot from the heat, and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
5. Return the pureed soup to the pot, and stir in the coconut milk. Season with salt and pepper to taste.
6. Place the pot back on the stove over low heat, and cook for an additional 5 minutes to heat the soup through.
7. Serve the creamy ginger carrot soup hot, garnished with a sprinkle of fresh herbs or a dollop of coconut cream or sour cream if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 339Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 879mgCarbohydrates: 27gFiber: 6gSugar: 14gProtein: 4g

Calories are estimated and may vary.

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