Save This vibrant, silky Carrot Ginger Soup blends the natural sweetness of carrots with the zesty kick of fresh ginger. It is a comforting, healthy choice that works beautifully as a starter or a light, nutritious meal. Prepared in 45 minutes, it is perfect for those who enjoy simple yet flavorful vegan cooking.
Save With its bright golden hue and aromatic scent, this soup is as pleasing to the senses as it is to the palate. By utilizing a single potato for extra creaminess, you can achieve a thick, rich texture without any dairy, making it an excellent pantry-friendly option for any day of the week.
Ingredients
- 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, optional), 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, for serving).
Instructions
- 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.
Zusatztipps für die Zubereitung
For the best results, ensure you have a large pot and an immersion blender ready. Using a knife and cutting board to finely grate the ginger will help it distribute evenly through the soup. If using a countertop blender, remember to blend in small batches to stay safe with hot liquids.
Varianten und Anpassungen
If you prefer a spicier kick, add a pinch of cayenne or a chopped chili with the ginger. For a different flavor profile, you can substitute sweet potatoes for the regular potatoes. These simple tweaks allow you to customize the heat and sweetness to your preference.
Serviervorschläge
Ladle the soup into warm bowls and garnish with chopped fresh coriander or parsley. For added texture, serve with crusty bread or a sprinkle of toasted seeds. A swirl of coconut cream or yogurt on top provides a beautiful contrast and extra richness.
Save This Carrot Ginger Soup is not only a delight to eat but also provides 140 calories, 4g of fat, 25g of carbohydrates, and 3g of protein per serving. Enjoy this wholesome, easy-to-make dish for a satisfying and healthy meal.
Recipe FAQs
- → How long does this soup keep in the refrigerator?
This soup stores beautifully in an airtight container for up to 5 days. The flavors actually develop and intensify over time, making it an excellent option for meal prep.
- → Can I freeze this soup?
Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What can I use instead of potato?
Sweet potatoes work wonderfully for a slightly sweeter variation. You can also omit the potato entirely and simply add less liquid when blending for a thicker consistency.
- → How do I adjust the ginger flavor?
Start with 1 tablespoon if you prefer a milder taste, or increase to 3 tablespoons for a more pronounced kick. The ginger flavor mellow slightly during cooking, so keep that in mind when adjusting.
- → What's the best way to reheat?
Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened in the fridge. Avoid boiling to preserve the silky texture.
- → Can I make this without an immersion blender?
A regular countertop blender works perfectly. Blend in batches, filling only halfway and venting the lid to allow steam to escape. The result will be equally smooth and creamy.