Carrot Soup With a Secret Ingredient

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 3 to 5 unpeeled garlic cloves into a bowl.

Spread the carrots and garlic on a baking tray.

Roast them at 400° F (200° C) for about 25 to 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.

Caramelize the onion by cooking it for at least 6 to 8 minutes, stirring frequently until soft and golden.

Peel the ginger using a spoon, then grate it directly into the pot.

Cook the ginger for about 2 minutes, stirring to release its aroma.

Add the roasted carrots and peeled roasted garlic cloves to the pot.

Pour in vegetable broth and season with salt, black pepper, and spices of your choice.

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

Use an immersion blender or transfer the soup to a high-speed blender and blend until silky smooth.

Place the blended soup back on heat and check the seasoning, adjusting as needed.

If desired, add 1 cup of heavy cream, half and half, or coconut cream for a vegan version.

Check the consistency of the soup; add 1 or 2 cups of water or vegetable broth if a thinner soup is preferred.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary