CARROT GINGER SOUP - Mrs Vahchef

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and still flavorful.

Cut carrots into small pieces or rounds as desired.

Finely chop a piece of ginger for flavor.

Add 1 red bell pepper, chopped, to the mix.

In a large pot, add 1 tablespoon of butter and heat it.

Add 1 or 2 cinnamon sticks and some peppercorns to the butter and sauté.

Add the chopped ginger and bell pepper to the pot and sauté together.

Add the chopped carrots to the pot and sauté.

Sprinkle in half a teaspoon of sugar for sweetness and mix well until slightly caramelized.

Add half a teaspoon of all-purpose flour to thicken the soup and sauté again.

Pour in a good amount of water to cover the ingredients and add salt to taste.

Cover the pot with a lid and cook for 5 minutes until the carrots are soft.

After 5 minutes, check the carrots for tenderness; they should be soft.

Add 1 teaspoon of lemon juice for acidity and mix well.

Switch off the flame and blend the soup using a hand blender or transfer to a blender once cooled.

Strain the blended mixture to remove excess spices and ginger pieces.

Return the strained mixture to the pot and boil for another 2-3 minutes.

Check the salt and adjust if necessary before serving.

Serve hot, optionally garnished with cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary