Carrot Ginger Soup
This healthy vegan carrot ginger soup is bursting with flavor, featuring sweet carrots and zippy ginger, making it perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs carrots, peeled and chopped Use a mix of orange and heirloom carrots if available.
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons fresh ginger, peeled and finely grated Adjust to taste.
- 1 medium potato or 1 small sweet potato, peeled and diced Optional for extra creaminess.
- 4 cups vegetable broth Low-sodium preferred.
- 1 cup canned full-fat coconut milk or unsweetened plant milk Optional for richness.
- 2 tablespoons extra-virgin olive oil or neutral oil Coconut oil works well if using coconut milk.
- 1 tablespoon maple syrup Optional, balances acidity.
- ½ each lemon or lime, juice About 1–2 tablespoons.
- 1/2–1 teaspoon kosher salt Plus more to taste.
- ¼ teaspoon freshly ground black pepper
- a pinch ground cumin or smoked paprika Optional for depth.
Garnishes
- chopped fresh cilantro or parsley
- toasted pumpkin seeds
- drizzle of coconut milk or olive oil
- chili flakes or splash of soy sauce/tamari For umami.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
- Toss chopped carrots and optional diced potato with 1 tablespoon oil, a pinch of salt, and a little black pepper. Spread evenly on the tray in a single layer.
- Roast for 25–35 minutes, turning once, until carrots have some charred edges and are soft.
- Meanwhile, heat remaining oil in a large pot over medium heat. Add chopped onion and a pinch of salt; sauté until soft and translucent (6–8 minutes).
- Add garlic and ginger; cook for 1–2 minutes until fragrant but not browned.
Cooking
- Transfer roasted carrots to the pot. Add vegetable broth and optional spices (cumin or smoked paprika). Bring to a simmer and cook 8–10 minutes to let flavors marry.
- Remove from heat and carefully blend until smooth using an immersion blender or work in batches in a high-speed blender.
- Stir in coconut milk (if using), maple syrup, and lemon juice. Taste and adjust salt, pepper, or acidity.
Notes
This soup is a gentle, palate-warming starter for a winter feast. Pair with roast vegetables and savory stuffing. Cooled soup can be refrigerated for up to 4 days. This soup freezes well.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 400mgFiber: 5gSugar: 8g
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