Carrot Ginger Soup
This Carrot Ginger Soup is the perfect blend of sweet and zesty, with carrots bringing natural sweetness and ginger adding a warm kick. It’s light yet satisfying, making it a healthy choice for weeknight dinners, cozy lunches, or even as a dinner party starter.
Equipment
- large pot
- Blender or immersion blender
- cutting board and knife
- measuring cups and spoons
- Soup bowls
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk or cream
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil in a pot, sauté onion and garlic until soft.
- Add carrots and ginger, cook for 5 minutes.
- Pour in vegetable broth and simmer until carrots are tender (about 20 minutes).
- Blend soup until smooth, then stir in coconut milk.
- Garnish with cilantro and serve warm.
Notes
Serve with crusty bread or naan for a complete meal.
Top with pumpkin seeds for added crunch.
A dash of curry powder adds depth and warmth.
Store in the fridge up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth.
Nutrition
Calories: 160kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 550mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 16000IUVitamin C: 8mgCalcium: 50mgIron: 1.2mg