Imagine a soup so velvety, so vibrant, that it transforms ordinary carrots into a culinary masterpiece that will make your taste buds dance! This Creamy Carrot and Ginger Soup is not just a recipe—it's a warm hug in a bowl, packed with sunshine-bright flavors and nourishing goodness. Whether you're looking to impress dinner guests or simply craving a comforting meal that screams gourmet without the complicated techniques, this recipe is your ultimate kitchen companion.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: International
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and chopped
- 1 onion, chopped
- 1 inch ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and chopping carrots into roughly 1-inch pieces. Finely chop the onion and grate the fresh ginger using a microplane or fine grater.
- Heat a large pot over medium heat. Add a small amount of olive oil or butter to prevent sticking. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add the grated ginger to the pot and cook for an additional 1 minute, stirring continuously to release its aromatic oils and prevent burning.
- Add the chopped carrots to the pot and stir to combine with the onions and ginger. Cook for 2-3 minutes to slightly caramelize the carrots and enhance their natural sweetness.
- Pour the vegetable broth into the pot, ensuring that the carrots are completely covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the carrots are tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until completely smooth.
- Stir in the coconut milk, which will add richness and a subtle tropical flavor. Return the pot to low heat and warm through.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Ladle the soup into warm bowls. Optional: Garnish with a swirl of coconut milk, chopped fresh herbs like cilantro, or a sprinkle of toasted pumpkin seeds for added texture.
- Serve immediately while hot, paired with crusty bread or croutons for a complete meal.
Tips
- Choose fresh, sweet carrots for the best flavor profile. Organic carrots tend to have more intense sweetness.
- Grate the ginger fresh—it provides a more potent and aromatic flavor compared to pre-ground ginger.
- For an extra silky texture, strain the soup through a fine-mesh sieve after blending.
- If you want a richer soup, substitute half the vegetable broth with heavy cream.
- Toast your spices briefly before adding liquids to enhance their depth of flavor.
- Use an immersion blender for easier cleanup and more controlled blending.
- This soup freezes beautifully for up to 3 months—perfect for meal prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
