CARROT AND GINGER SOUP

CARROT AND GINGER SOUP

Carrot and Ginger Soup is a delightful blend of earthy carrots and zesty ginger, enhanced with the creaminess of coconut milk. This comforting soup is perfect for a cosy lunch or dinner, providing a warm, satisfying, nourishing, and flavourful meal. The fresh ginger adds a mild heat, while the coconut milk lends a rich, velvety texture. With its vibrant colour and aromatic profile, this soup is as visually appealing as it is delicious. It’s a simple yet elegant dish ideal for cold weather or when you need a light yet hearty meal.

RECIPE CATEGORY

Lunch, Dinner, Side

SERVING SIZE

1

CUISINE

Asian, Mediterranean, Fusion

PREPARATION / TECHNIQUES

Simmer, Blend, One-Pot Wonders, Quick & Easy

OCCASION / HOLIDAY

Fall, Winter, Family Dinner, Thanksgiving, Christmas, New Year’s Eve, Anniversary, Comfort Food, Potluck, Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Low Fat, Low Sodium, Kosher, Kosher for Passover

DISH TYPE

Soup, Stew

INGREDIENTS FOR CARROT AND GINGER SOUP

• 1 large carrot, peeled and chopped

• 1/2 cup vegetable broth

• 1/4 cup coconut milk

• 1/2 tsp fresh ginger, grated

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 120 kcal

• Protein: 1g

• Carbohydrates: 12g

• Fat: 8g

• Saturated Fat: 4g

• Fibre: 3g

• Sodium: 300mg

• Sugars: 5g

• Vitamin A: 210% of Daily Value (DV)

• Vitamin C: 10% of DV

• Calcium: 2% of DV

• Iron: 4% of DV

PREPARATION FOR CARROT AND GINGER SOUP

1. Sauté the Ginger: Heat olive oil over medium heat in a small pot. Add the grated ginger and sauté for 1-2 minutes until fragrant.

2. Cook the Carrots: Add the chopped carrot to the pot and sauté for another 2 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the carrots are tender.

3. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend until smooth.

4. Add Coconut Milk and Season: Stir in the coconut milk and return the pot to low heat. Simmer for another 5 minutes to allow the flavours to meld—season with salt and pepper to taste.

5. Serve: Serve hot, garnished with a drizzle of coconut milk or fresh herbs, if desired.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS FOR CARROT AND GINGER SOUP

• Adjust Thickness: If the soup is too thick, add more vegetable broth until you reach the desired consistency.

• Extra Spice: Add a pinch of cayenne pepper or more fresh ginger for a spicier kick.

• Serving Suggestions: Pair with a slice of crusty bread or a side salad for a complete meal.

VARIATIONS

• Carrot-Curry Soup: Add 1/4 tsp curry powder during the sautéing step for an aromatic twist.

• Creamier Version: Replace the vegetable broth with additional coconut milk for an extra creamy texture.

• Herbed Soup: Add fresh herbs like cilantro or basil before blending for a herbal aroma and taste.

PREPPING AND STORAGE

• Fridge: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop over low heat, stirring occasionally until heated.

• Freezing: Freeze the soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.