Carrot Ginger Soup Recipe - Best EVER carrot soup!

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.

Preheat oven to 425 degrees Fahrenheit.

Rinse 1.5 pounds of carrots under cold running water, cut the tops off, and peel them.

Cut carrots into small one-inch pieces and place on a sheet pan lined with parchment paper.

Drizzle carrots with 2 tablespoons of vegetable oil, sprinkle with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, and toss to coat.

Roast in the oven for about 30 minutes.

Meanwhile, cut a medium-sized onion into small chunks.

Grate 3 cloves of garlic using a microplane grater.

Peel a 2-inch fresh ginger and grate it using a microplane grater to yield about 2 teaspoons of grated ginger.

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.

Add the onion and sauté for about 5 to 6 minutes or until translucent.

Stir in the garlic and ginger and sauté for another minute.

Pour in 2 cups of vegetable broth and 2 cups of water, then add 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper; stir and cover.

Bring to a boil, then let it simmer for about 10 minutes.

When the carrots are roasted, add them to the pot and stir; let it simmer for about 4 to 5 minutes.

Off the heat, carefully puree the vegetables using an immersion blender until smooth.

Put the pot back on the stove and bring it to a boil one last time before serving.

For the stove top method, heat 1 tablespoon of vegetable oil in a saucepan over medium heat.

Add in the onion and carrots; sauté for about 5 to 6 minutes.

Stir in the garlic and ginger and sauté for about a minute.

Pour in 2 cups of vegetable broth and 2 cups of water, add 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper; stir and cover.

Cook for about 30 minutes or until a knife inserted into a carrot comes out easily.

Carefully puree using an immersion blender.

Taste and add more seasoning if necessary, then finish with 1 tablespoon of apple cider vinegar.

Ladle into bowls and top with a dollop of creme fraiche, or pumpkin seeds or fresh herbs for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary