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Carrot Ginger Soup Recipe

Carrot Ginger Soup Recipe
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★★★★★

5.1 from 5 reviews

A creamy and comforting Carrot Ginger Soup that blends the natural sweetness of carrots with the warm spices of cumin, turmeric, and chile powder, enhanced by fresh ginger and rich coconut milk. Perfect as a wholesome appetizer or light meal, garnished with fresh lime and cilantro for a bright finish.

Ingredients

Scale

Vegetables & Aromatics

  • 1 large onion, diced
  • 1 pound carrots, cut into 1-inch pieces
  • 1-inch piece of fresh ginger, peeled and thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1 lime, cut into 6 wedges

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chile powder or crushed red pepper flakes
  • 1 teaspoon kosher salt

Liquids & Oils

  • 3 tablespoons coconut oil or vegetable oil
  • 3 cups water or vegetable stock
  • 1 (14-ounce) can full-fat coconut milk

Instructions

  1. Heat the oil: In a medium pot, heat 3 tablespoons of coconut or vegetable oil until shimmering, about 1 minute to release the flavors and prepare the base for the soup.
  2. Sauté the onion: Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. This builds a sweet and savory foundation.
  3. Add spices and ginger: Stir in 1 teaspoon each of ground cumin and turmeric, 1/2 teaspoon Kashmiri chile powder or crushed red pepper flakes, and the thinly sliced ginger. Cook for 1 minute to toast the spices and release their aroma without burning.
  4. Add carrots, salt, and liquid: Add the cut carrots and 1 teaspoon of kosher salt. Pour in 3 cups of water or vegetable stock, and stir to combine all ingredients evenly.
  5. Simmer the soup: Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 25 minutes until the carrots are very soft and easily mashed with a fork.
  6. Blend the soup: Remove the lid and let the soup cool slightly. Use an immersion blender directly in the pot or transfer in batches to a blender, pureeing until completely smooth.
  7. Finish with coconut milk: Return the blended soup to the pot if using a blender. Stir in the full 14-ounce can of coconut milk and cook gently to warm through. Taste and add more salt if necessary.
  8. Serve with garnish: Ladle the soup into bowls, squeeze fresh lime juice over each serving, and garnish with fresh cilantro leaves for brightness and fresh herbal notes.

Notes

  • For a spicier soup, increase the crushed red pepper flakes slightly according to your heat preference.
  • If avoiding coconut, substitute the coconut milk with full-fat dairy cream or a non-dairy alternative like cashew cream.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
  • Use vegetable stock instead of water for a richer flavor.
  • If you don’t have Kashmiri chile powder, mild smoked paprika is a good substitute to maintain color and mild heat.

Nutrition

Keywords: Carrot soup, ginger soup, coconut milk soup, vegan soup, gluten free soup, healthy soup, easy soup recipe

Find it online: https://trendytasterecipes.com/carrot-ginger-soup-recipe/