Description
A creamy, cozy ginger carrot soup made with fresh ginger, sweet carrots, and warming spices. This vegan, gluten-free soup is perfect for chilly days and full of nourishing, bold flavor.
Ingredients
2 tablespoons olive oil or avocado oil
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons fresh ginger, minced or finely diced
2 pounds carrots, peeled and chopped
4 cups vegetable broth
1 bay leaf
1 teaspoon ground cinnamon
1 teaspoon salt
Optional toppings: coconut cream, crispy shallots, toasted pine nuts, chopped cilantro
Instructions
1. In a large pot, heat the oil over medium-high heat. Add the diced onion and cook for 1–2 minutes until it becomes translucent.
2. Stir in the garlic and ginger, cooking for an additional minute to release their aroma.
3. Add the chopped carrots, stir to coat with the aromatics, and cook for about 10 minutes, stirring frequently.
4. Pour in the vegetable broth and add the bay leaf, cinnamon, and salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20–30 minutes until the carrots are tender.
6. Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, transfer to a high-speed blender in batches and blend until creamy.
7. Serve hot. If desired, top each bowl with a swirl of coconut cream and garnish with crispy shallots, toasted pine nuts, and fresh cilantro.
Notes
For extra heat, add a pinch of cayenne pepper or chili flakes. This soup freezes well for up to 3 months. Reheat gently on the stovetop, stirring to restore creamy texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop, Blended
- Cuisine: American