carrot ginger soup recipe | carrot and ginger soup | ginger 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.

In a pressure cooker, heat 2 tbsp olive oil and sauté 2 inch ginger.

Add ½ onion and sauté until onions soften.

Add 3 carrots and sauté for 2 minutes.

Sauté until the ginger turns aromatic.

Add 2½ cup water and ½ tsp salt.

Cover and pressure cook for 3 whistles.

Drain off and cool completely.

Transfer the cooked carrot into the blender and blend to a smooth puree.

Take the carrot puree into a large kadai.

Add in leftover water used for cooking carrot.

Mix and boil adjusting consistency as required.

Add ½ tsp mixed herbs, ½ tsp pepper powder, and ¼ tsp salt.

Garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary