Creamy Carrot & Ginger Soup
Carrots are root vegetables that some consider being the perfect healthy food.
They are crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants
They also provide countless health benefits. They’re weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
This Creamy Carrot Ginger Soup is warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's very easy to make!
Course: Appetizer, Dinner or Lunch
Prep Time: 10 minutes
Cook Time: 20 minutes Total Time 30 minutes
20-25 medium carrots, peeled and roughly chopped
2 tablespoons olive oil
1 large onion diced
3 cloves of garlic, minced or pressed
2 tablespoons grated fresh ginger
Salt and pepper to taste
4-5 cups vegetable or chicken stock
1 cup coconut milk (or heavy cream, or half and half for a non-vegan option)
Chopped parsley for garnish
Greek yogurt or coconut yogurt for garnish
Put a large pot over medium heat and add the olive oil.
Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
Grate some ginger over the pot as the vegetables are heating up and stir that in too.
Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture.
Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
Using the immersion blender again, blend the coconut milk into the soup.
Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).
This soup freezes beautifully and keeps in the freezer for many months.
It keeps in the fridge for up to 3 days.