Creamy Carrot Ginger Soup: A Cozy Hug!
Carrot Ginger Soup: savor this creamy, bright soup in under an hour. Naturally dairy-free and packed with warming spices, perfect for a light lunch.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, chopped
- 3 tablespoons chopped fresh ginger
- 1 ¾ pounds carrots, chopped
- 4 cups vegetable stock
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1 can (13.5 oz) full-fat coconut milk
- Fresh cilantro, for garnish
- Chopped macadamia nuts, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
- Add the carrots, stock, cinnamon, nutmeg, and salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
- Add the coconut milk. Using an immersion blender, blend the soup in the pot until smooth, about 2-3 minutes. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)
- Ladle the soup into bowls and season with pepper. Top with a drizzle of coconut milk, cilantro, and macadamia nuts if using, for added flavor and texture.
Video
Notes
- For an extra creamy texture, add a splash of full-fat coconut milk or a dollop of Greek yogurt (if not dairy-free) at the end. - If using fresh ginger, peeling it with the edge of a spoon is easier than a peeler. - Don't overcrowd your pot; ensure even cooking for the carrots. If the carrots are not tender after 20 minutes, continue cooking until easily pierced with a fork.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.