Carrot and Ginger Soup Recipe
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(26)
Ingredients
3 servings
- 1-2 tablespoons olive oil, coconut oil, or ghee
- 1 cup onion, diced (or sub ½ cup shallots)
- 1 tablespoon fresh turmeric, thinly sliced (see notes fro ground turmeric)
- 1 tablespoon ginger root, thinly sliced
- 4 garlic cloves, roughly chopped
- 3 cups veggie broth
- 1 lb carrots, sliced into ¼-inch rings (cutting them small=fast cooking time!) roughly 4 cups.
- ¾ teaspoons salt
- ¼ teaspoon pepper, more to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup, more to taste
- Pinch or two of cayenne, to taste
- Optional: 1/4-½ cup coconut milk, saving some for swirling if you want. (See notes for substitutions)
- Garnish with a swirl of coconut milk if you like and fresh cilantro or mint.
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Preparation
Step 1
Heat olive oil in a medium heavy-bottomed pot over medium high heat.
Step 2
Add onion and sauté until fragrant and softened, about 4-5 minutes. lower heat to medium, add ginger, turmeric, and garlic, and continue sauteeing for 2 minutes.
Step 3
Add veggie stock and carrots, salt and pepper.
Step 4
Bring to a boil, cover tightly, turn the heat down and simmer gently until carrots are very tender, 15-ish minutes.
Step 5
Let cool a bit, and use a high-powered blender and blend until smooth and velvety.
Step 6
Place soup back in the pot over low heat. For extra richness, stir in some coconut milk- or just use it as a garnish. Stir in the apple cider vinegar and maple syrup and optional cayenne for a little heat. Taste, adjust salt, acid, sweetness and heat to your liking. For extra zingy ginger flavor, add a little ground ginger.
Step 7
Serve with optional coconut milk swirls.
Step 8
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