Save A vibrant, silky soup that blends sweet carrots with zesty fresh ginger for a comforting, healthy starter or light meal. This recipe captures the essence of wholesome cooking, transforming simple root vegetables into a smooth, warming dish that is as nourishing as it is delicious.
Save This Carrot Ginger Soup is incredibly versatile, making it perfect for a quick weekday lunch or an elegant appetizer for a dinner party. Its bright orange hue and aromatic profile make it a standout dish that pleases both the eyes and the palate.
- Vegetables: 1 tablespoon olive oil, 1 medium onion (chopped), 2 garlic cloves (minced), 1 kg (2.2 lbs) carrots (peeled and sliced), 1 medium potato (peeled and diced), 2 tablespoons fresh ginger (peeled and finely grated).
- Liquids: 1 liter (4 cups) vegetable broth, 250 ml (1 cup) water (as needed).
- Seasonings & Garnishes: 1 teaspoon salt (to taste), ½ teaspoon freshly ground black pepper, Juice of ½ lemon, Fresh coriander or parsley (chopped), Coconut cream or yogurt (optional).
- Step 1
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
- Step 2
- Add garlic and ginger; cook, stirring frequently, for 1 minute until fragrant.
- Step 3
- Stir in carrots and potato. Cook for 3-4 minutes, stirring occasionally.
- Step 4
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until carrots and potato are tender.
- Step 5
- Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.
- Step 6
- Add water to adjust the consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.
- Step 7
- Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.
For the smoothest results, an immersion blender is the most convenient tool as it allows you to puree directly in the pot. If you are using a countertop blender, remember to blend in small batches and leave the lid slightly ajar (covered with a towel) to allow steam to escape.
For a spicier kick, add a pinch of cayenne or a chopped chili with the ginger. You can also substitute sweet potatoes for regular potatoes for a different flavor profile and added depth of sweetness.
Serve this soup with a side of crusty bread or toasted seeds for added texture. A final squeeze of lemon juice just before serving helps to brighten the earthy flavors of the carrots and ginger.
Save Ladle this soup into your favorite bowls and enjoy a nourishing meal that is as simple to make as it is satisfying to eat. Whether served hot on a cold day or as a light starter, this carrot ginger blend is sure to become a household favorite.
Questions & Answers
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well. Let it cool completely, then transfer to airtight containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What can I use instead of potato?
Sweet potatoes make an excellent substitute, adding subtle sweetness and creaminess. You can also use butternut squash or simply omit the potato altogether for a lighter consistency.
- → How do I make it spicier?
Add a pinch of cayenne pepper or a chopped fresh chili when cooking the garlic and ginger. Start with a small amount and adjust to your preferred heat level.
- → Can I use dried ginger instead of fresh?
While fresh ginger provides the best flavor, you can substitute 1 teaspoon of ground ginger. Add it with the other spices, though the zesty kick will be more subtle.
- → Is this suitable for meal prep?
Absolutely. The flavors actually improve after a day or two in the refrigerator. Store in airtight containers for up to 5 days. Reheat gently on the stovetop, adding a splash of water if needed.
- → What garnishes work best?
Fresh coriander, parsley, or chives add color and freshness. A swirl of coconut cream, yogurt, or even a drizzle of olive oil elevates the presentation. Toasted pumpkin seeds or crusty bread make excellent accompaniments.