Description
A light, creamy, and nourishing soup made with carrots, fresh ginger, and simple pantry ingredients. Naturally vegan and gluten-free, this carrot ginger soup is refreshing, comforting, and perfect for cozy nights or a healthy meal.
Ingredients
-
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 teaspoon sea salt (plus more to taste)
- 3 garlic cloves, smashed
- 2 pounds carrots, peeled and chopped
- 2 tablespoons fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 4 cups vegetable broth
- ½ teaspoon freshly ground black pepper
- 1 teaspoon maple syrup (optional)
- Coconut milk, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper, and cook until softened, about 8 minutes.
- Add garlic and carrots, cooking for another 8 minutes.
- Stir in ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, until carrots are tender.
- Let the soup cool slightly, then transfer to a blender and blend until smooth. Add water if too thick.
- Stir in maple syrup for sweetness if desired.
- Serve warm with a drizzle of coconut milk for garnish.
Notes
-
- Add curry powder or turmeric for extra warmth and depth.
- Blend in sweet potatoes for a richer flavor.
- Top with carrot-top pesto for added freshness.
- Serve over rice or farro for a heartier meal.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 190
- Sugar: 10g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
