Save A vibrant, silky soup that blends sweet carrots with zesty fresh ginger for a comforting, healthy starter or light meal. This recipe is a perfect balance of earthy sweetness and bright aromatics.
Save The combination of fresh ginger and carrots creates a warming sensation that is perfect for chilly evenings. Adding a potato provides extra creaminess without the need for heavy dairy products.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 kg (2.2 lbs) carrots, peeled and sliced
- 1 medium potato, peeled and diced (optional, for extra creaminess)
- 2 tablespoons fresh ginger, peeled and finely grated
- 1 liter (4 cups) vegetable broth
- 250 ml (1 cup) water (as needed)
- 1 teaspoon salt (to taste)
- ½ teaspoon freshly ground black pepper
- Juice of ½ lemon
- Fresh coriander or parsley, chopped (for garnish)
- Coconut cream or yogurt (optional, for serving)
Instructions
- Step 1: Sauté the Base
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
- Step 2: Add Aromatics
- Add garlic and ginger; cook, stirring frequently, for 1 minute until fragrant.
- Step 3: Combine Vegetables
- Stir in carrots and potato. Cook for 3-4 minutes, stirring occasionally.
- Step 4: Simmer
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until carrots and potato are tender.
- Step 5: Blend
- Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.
- Step 6: Season
- Add water to adjust the consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.
- Step 7: Garnish and Serve
- Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.
Zusatztipps für die Zubereitung
For a spicier kick, add a pinch of cayenne or a chopped chili with the ginger during the sautéing stage to infuse the heat throughout the broth.
Varianten und Anpassungen
Substitute sweet potatoes for regular potatoes for a slightly sweeter flavor profile and a deeper orange hue.
Serviervorschläge
Serve this soup alongside some crusty bread for dipping, or top with toasted seeds like pumpkin or sunflower for added crunch and texture.
Save Whether served as a light lunch or an elegant starter, this silky Carrot Ginger Soup is sure to become a staple in your kitchen for its simplicity and incredible flavor.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of water or broth if needed to adjust consistency.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully. Let the soup cool completely, then transfer to freezer-safe containers leaving some space for expansion. It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of potato?
Sweet potatoes work wonderfully and add subtle sweetness. Alternatively, use a small turnip for creaminess without starch, or simply skip it—the soup will still be silky smooth thanks to the carrots' natural texture when blended.
- → How do I adjust the ginger intensity?
Start with 1 tablespoon if you prefer milder flavor. For ginger lovers, increase to 3 tablespoons. Adding ginger early in the cooking process mellows its bite, while adding it near the end preserves more of its fresh, zesty kick.
- → Can I use canned carrots instead of fresh?
Fresh carrots are strongly recommended for the best flavor and texture. Canned carrots are already cooked and can result in a mushy, less vibrant soup. If fresh isn't available, frozen carrots are a better alternative than canned.
- → What blender works best for silky texture?
An immersion blender is convenient and produces great results. For an exceptionally smooth texture, use a high-speed countertop blender, working in batches and holding the lid securely with a kitchen towel as hot soup expands when blended.