Carrot Ginger Soup - Healthy and Comforting Recipe
This Carrot Ginger Soup is a warm, nourishing bowl of goodness that’s perfect for any time of year. The combination of sweet carrots and spicy ginger makes this soup vibrant and packed with flavor. It's light, creamy, and comforting without any added cream, making it a healthy choice for lunch or dinner. This recipe is simple to make, requiring only a few ingredients and minimal effort, yet it’s bursting with deliciousness.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cups carrots, peeled and chopped
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- 1/2 lemon (optional, for a squeeze of freshness)
Directions
Heat the oil. In a large pot over medium heat, warm the olive oil.
Sauté the onions. Add the diced onions and cook for about 3-4 minutes until they become translucent.
Add the carrots and ginger. Stir in the chopped carrots and grated ginger, allowing the flavors to meld for another 5 minutes.
Pour in the broth. Add the vegetable broth and bring the mixture to a boil.
Simmer. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the carrots are tender.
Blend the soup. Using an immersion blender (or carefully transferring to a blender), puree the soup until smooth and creamy.
Season. Stir in the ground cumin (if using), and season with salt and pepper to taste.
Serve. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Optionally, add a squeeze of lemon for extra brightness.
Recipe tips
For a creamier texture, you can add a splash of coconut milk or heavy cream after blending. Roasting the carrots before adding them to the soup enhances their natural sweetness. Add a pinch of cayenne pepper or chili flakes if you enjoy a bit of heat. This soup keeps well in the refrigerator for up to 3 days or can be frozen for up to a month.
Nutrition Facts (per serving)
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