Carrot Ginger Soup Recipe
Carrot ginger soup is one of my favorite cold weather soups and i's easy to make. Just blend fresh carrots, ginger, onion, broth and a hint of spices. It's also dairy-free and vegan.
Servings: 4 servings
Calories: 375kcal
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tbsp ginger minced or finely diced
- 2 lbs carrots peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp cinnamon
- 1 tsp salt
Toppings
- 1/4 cup avocado oil
- 1 shallot
- 4 tbsp coconut cream
- 4 tbsp cilantro chopped
- 4 tsp pine nuts
Instructions
- Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
- Add the ginger and garlic to the pot and stir for another minute.
- Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
- Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
- Turn off the heat and remove the bay leaf.
- Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
- To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
- Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
- Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
- Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.
Notes
- I make this soup in large batches and freeze in individual portions so I always it on hand. It will keep for several months in the freezer.
Nutrition
Calories: 375kcal | Carbohydrates: 32g | Protein: 4g | Fat: 28g | Saturated Fat: 7g | Sodium: 1682mg | Potassium: 878mg | Fiber: 8g | Sugar: 15g | Vitamin A: 38416IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 1mg