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Carrot Ginger Soup

A simple, creamy, and refreshing carrot ginger soup made with just 7 ingredients, featuring the natural sweetness of carrots and the fresh zing of ginger, without any cream.

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • ½ teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • Freshly ground black pepper, to taste
  • 1 teaspoon maple syrup, optional
  • Coconut milk, for garnish, optional

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sea salt, and cook until the onion is translucent, about 5 minutes.
  3. Add the smashed garlic and cook for another minute until fragrant.
  4. Add the chopped carrots and grated ginger, stirring to combine.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce heat and simmer until the carrots are tender, about 20 minutes.
  7. Remove from heat and stir in the apple cider vinegar.
  8. Use an immersion blender or transfer to a blender to puree the soup until smooth.
  9. Season with freshly ground black pepper and maple syrup if desired.
  10. Serve warm, garnished with a drizzle of coconut milk if using.

Notes

This soup is naturally creamy from the pureed carrots without any dairy. Adding a potato or sweet potato can improve texture. Adjust ginger and salt to taste for a brighter flavor.

Nutrition

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