Carrot Ginger Soup Recipe

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.

Peel and chop the carrots.

Place the chopped carrots and unpeeled garlic cloves in a bowl.

Add 1-2 tablespoons of olive oil to the bowl.

Spread everything on a baking tray.

Roast at 200°C for 25-30 minutes, or until golden brown and caramelized.

Chop 1 large onion.

Heat a few tablespoons of olive oil in a large pot over medium heat.

Cook the onion for at least 10-12 minutes, stirring frequently, until soft and golden.

Peel the ginger with a spoon and grate 2 tablespoons directly into the pot.

Cook the ginger with the onion for about 2 minutes, until golden and fragrant.

Add the roasted carrots to the pot and peel the roasted garlic cloves into the pot.

Pour in 1 liter of vegetable broth.

Season with salt, black pepper, 1 teaspoon cumin, 1 teaspoon turmeric, and a pinch of cinnamon.

Bring everything to a boil over high heat, cover, and simmer for 15 to 20 minutes.

Turn off the heat and blend the soup until silky smooth using an immersion blender or a high-speed blender.

Transfer the blended soup back into the pot and check the seasoning, adjusting as needed.

If desired, add one cup of heavy cream, half-and-half, or coconut cream for a vegan version.

Check the consistency of the soup; if thinner soup is preferred, add one or two cups of water or vegetable broth and cook for about 5 minutes.

Transfer the soup to a bowl and sprinkle with croutons and caramelized onions for extra crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary