Description
A warm and comforting Carrot Ginger Soup that combines the sweetness of carrots with the zing of fresh ginger, seasoned with cinnamon and served with optional creamy and crunchy toppings for a delightful flavor and texture experience.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons ginger, minced or finely diced
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cinnamon
- 1 teaspoon salt
Optional Toppings
- 1 tablespoon coconut cream per serving
- Crispy shallots, for garnish
- Toasted pine nuts, for garnish
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Heat the oil over medium-high heat in a large pot. Add the diced onions and cook for 1 to 2 minutes or until they become translucent.
- Add aromatics: Stir in the minced ginger and garlic and cook for another minute to release their flavors.
- Cook carrots: Add the peeled and chopped carrots to the pot and stir to combine. Cook for 10 minutes, stirring often to prevent sticking and to soften the carrots slightly.
- Simmer soup: Pour in the vegetable broth and add the bay leaf, cinnamon, and salt. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 30 minutes or until the carrots are tender when pierced with a fork.
- Blend the soup: Turn off the heat and remove the bay leaf. Use an immersion blender directly in the pot or carefully transfer the soup to a high-powered blender. Blend until completely smooth and creamy.
- Serve with toppings: Ladle the soup into bowls. Swirl in a tablespoon of coconut cream if desired and garnish with crispy shallots, toasted pine nuts, and fresh cilantro for added texture and flavor.
Notes
- For a creamier texture, add a splash of coconut milk or cream while blending.
- Use fresh ginger for the best flavor; dried ginger will alter the taste significantly.
- To make the soup vegan and gluten-free, ensure the vegetable broth used is free from animal products and gluten.
- Substitute avocado oil with olive oil or any neutral oil if preferred.
- Soups can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the salt according to taste, especially if using homemade broth.
