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Carrot Ginger Soup

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A comforting and creamy carrot ginger soup, perfectly balanced with the sweetness of carrots, warmth from ginger, and richness from coconut milk, making it a nourishing dish.

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)

6 cups of water or vegetable broth

½ teaspoon salt

⅛–1/4 teaspoon ground black pepper, to taste

1 ¼ cups canned full-fat coconut milk (about one 13.5-ounce can)

Unsweetened plain non-dairy milk or vegetable broth as needed

Instructions

  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.

Notes

If you want a richer texture, use full-fat coconut milk. For a lighter version, you can substitute with low-fat coconut milk or other non-dairy milk.

This soup is perfect for freezing! Let it cool completely before storing in an airtight container in the freezer for up to 3 months.

For added spice, add cayenne pepper or a fresh chili to the soup when cooking.

If you don’t have sesame oil, you can use olive oil or vegetable oil instead.

Nutrition

Find it online: https://justsosavory.com/carrot-ginger-soup/