LunchDinnerAppetizer

Creamy Carrot Ginger Soup

Name: Creamy Carrot Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 tbsp olive oil; 1 pcs yellow onion chopped; 2 clove garlic minced; 2 tbsp ginger grated; 450 g carrot peeled and sliced; 4 cup vegetable broth; 0.5 cup full-fat coconut milk; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh cilantro chopped (optional)

This vibrant carrot ginger soup is a comforting and nutritious dish, perfect for a light lunch or a warming appetizer. Fresh carrots and zesty ginger are simmered until tender, then blended into a smooth, creamy texture without any dairy.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 173 kcal

Mise en place

Ingredients

1 tbspolive oil
1 pcsyellow onion, chopped
2 clovegarlic, minced
2 tbspginger, grated
450 gcarrot, peeled and sliced
4 cupvegetable broth
0.5 cupfull-fat coconut milk
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

blender · large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
About 6 min
3
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the carrots to the pot and sauté for 3-5 minutes, stirring occasionally.
About 4 min
5
Pour in the vegetable broth, then add the salt and black pepper.
About 1 min
6
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
About 18 min
Cook’s note: The carrots should be easily pierced with a fork.
7
Carefully transfer the soup to a blender and blend until completely smooth.
About 2 min
Cook’s note: Work in batches if your blender is small. Use caution when blending hot liquids.
8
Return the blended soup to the pot over low heat.
9
Stir in the full-fat coconut milk and heat through for 2-3 minutes, without boiling.
About 2 min
Cook’s note: Do not boil after adding the coconut milk to prevent it from separating.
10
Taste and adjust seasoning as needed.
11
Serve hot, garnished with fresh cilantro if desired.

Per serving

Nutrition

67%Score

Calories: 172.8kcal
Protein: 3.3g
Carbs: 19.3g
Fat: 10.5g
Fibre: 4g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.