Description
This is the best carrot ginger soup! It’s easy, healthy and a delicious mesh of warm winter flavors that boasts many nutritional benefits!
Ingredients
- 2 tbsp avocado oil, or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons ginger, minced or finely diced
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cinnamon
- 1 teaspoon salt
Optional toppings:
- Coconut cream
- Crispy shallots
- Toasted pine nuts
- Cilantro
Instructions
1. Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1 to 2 minutes or until translucent.
2. Add the ginger and garlic to the pot and stir for another minute.
3. Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
4. Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 20-30 minutes or until the carrots are soft.
5. Turn off the heat and remove the bay leaf. Blend the soup with an immersion blender or transfer to a high-powered blender. Blend until pureed and smooth.
6. Divide the soup into bowls. Swirl one tablespoon of coconut cream on top and garnish with crispy shallots, toasted pine nuts, and cilantro, if desired.
Notes
This soup freezes well and can be stored for up to 3 months.
For extra richness, use full-fat coconut milk in place of coconut cream.
Adjust the amount of ginger to suit your preferred spice level.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 186
- Sugar: 14g
- Sodium: 1680mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 3g