Carrot Ginger Soup

Why You’ll Love This Recipe

You’ll love this carrot ginger soup because it’s a warm, comforting dish that combines the natural sweetness of carrots with the zing of fresh ginger. The coconut milk adds a creamy richness, while the sesame oil gives a nice depth of flavor. It’s easy to make, nutritious, and can be enjoyed as a light meal or a side dish. The ingredients come together beautifully to create a soothing, flavorful soup that’s perfect for any occasion.

Ingredients

• 1 tablespoon toasted sesame oil
• 1 medium-large onion, diced
• 2 large garlic cloves, minced
• 2 pounds of carrots, trimmed, peeled, and chopped
• 2″ piece fresh ginger, grated or minced
• 1 tablespoon soy sauce or tamari (gluten-free soy sauce) – For Passover, just add a little more salt to the recipe
• 6 cups of water or vegetable broth
• ½ teaspoon salt (See Note 1)
• ⅛-1/4 teaspoon ground black pepper, to taste
• 1 ¼ cups canned full-fat coconut milk, about one 13.5-ounce can (400ml)
• Unsweetened plain non-dairy milk or vegetable broth as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the sesame oil: In a large pot, heat the toasted sesame oil over medium heat.
2. Sauté the aromatics: Add the diced onion and cook, stirring occasionally, for about 5-7 minutes, or until the onion is soft and translucent. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Cook the carrots: Add the chopped carrots to the pot and stir to combine with the onions, garlic, and ginger. Cook for another 5 minutes, allowing the carrots to soften slightly.
4. Add the liquid: Pour in the soy sauce or tamari, then add the water or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
5. Blend the soup: Once the carrots are soft, use an immersion blender to blend the soup until it’s completely smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree it until smooth.
6. Add the coconut milk: Return the soup to the pot (if you used a blender), and stir in the coconut milk. Bring the soup back to a simmer and cook for an additional 5-10 minutes, allowing the flavors to meld together.
7. Adjust seasonings: Taste the soup and adjust the salt and pepper to your liking. If the soup is too thick, you can add a little more vegetable broth or unsweetened non-dairy milk to reach your desired consistency.
8. Serve: Ladle the soup into bowls and serve warm. You can garnish with a sprinkle of sesame seeds, a swirl of coconut milk, or some fresh herbs for extra flavor and presentation.

Servings and Timing

• Servings: This recipe makes about 6 servings.
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45 minutes

Variations

• Spicy kick: Add a pinch of cayenne pepper or a chopped chili to give the soup some heat.
• Add greens: Stir in some spinach, kale, or other greens towards the end of cooking for added nutrition and color.
• Herb-infused: Add a few sprigs of fresh thyme or rosemary while the soup is simmering for a more aromatic flavor, then remove the herbs before blending.
• Protein boost: Add some cooked lentils or chickpeas to the soup for a heartier meal.

Storage/Reheating

• Storage: Store leftover carrot ginger soup in an airtight container in the refrigerator for up to 3-4 days. The soup will continue to develop in flavor as it sits.
• Reheating: Reheat the soup on the stove over low heat, adding a bit of water or non-dairy milk if it has thickened too much. You can also microwave the soup, stirring occasionally, until it’s heated through.

FAQs

1. Can I use low-fat coconut milk in this recipe?

Yes, you can use low-fat coconut milk, but the soup may not be as rich and creamy. Full-fat coconut milk gives the soup a luxurious texture.

2. Can I make this soup in advance?

Yes, this soup is a great make-ahead dish! It stores well in the fridge and also freezes well, so you can prepare it in advance and enjoy it later.

3. Can I substitute the sesame oil?

If you don’t have toasted sesame oil, you can use regular vegetable oil or olive oil. However, the toasted sesame oil adds a unique flavor that complements the ginger and garlic.

4. Can I use pre-cut carrots?

Yes, you can use pre-cut carrots, such as baby carrots, but the cooking time may vary slightly. You’ll want to ensure they are tender before blending the soup.

5. Can I make this soup spicier?

Yes, if you like more heat, you can add cayenne pepper, a chopped fresh chili, or a bit of ground turmeric for an extra kick.

6. Can I add other vegetables to this soup?

Yes, you can add other root vegetables like sweet potatoes or parsnips to make the soup heartier and more filling.

7. Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you’re not making a vegan version. It will add a deeper, savory flavor to the soup.

8. How can I make this soup creamier without coconut milk?

If you don’t want to use coconut milk, you can substitute with heavy cream or a non-dairy milk (like almond or oat milk) for a creamy texture. Alternatively, you can puree the soup longer for a smoother consistency.

9. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw it overnight in the fridge and reheat on the stove before serving.

10. Can I make this soup without ginger?

The ginger adds a wonderful warmth to the soup, but if you don’t have any or don’t like the flavor, you can omit it or replace it with a small amount of ground turmeric for a different flavor.

Conclusion

This carrot ginger soup is a cozy, flavorful dish that’s perfect for chilly days or when you need something light yet satisfying. With its creamy coconut milk, aromatic ginger, and savory spices, it’s a soup that’s both comforting and nourishing. Whether you enjoy it as a starter or a main dish, it’s sure to become a favorite in your recipe collection!

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