This Spiced Carrot Ginger Soup is a bowl of sunshine, perfect for warming you up. It’s incredibly easy to make, packed with healthy ingredients, and bursting with flavor. You’ll love how simple and delicious this soup is!
Key Ingredients & Substitutions:
- Carrots: The star of the show! Use fresh, firm carrots. You can use baby carrots in a pinch, but regular carrots offer more flavor.
- Fresh Ginger: Essential for that zesty kick. Don’t substitute with ground ginger; the fresh taste is key.
- Onion & Garlic: Aromatic base for flavor. Yellow or white onion works best.
- Vegetable Broth: The liquid base. Low-sodium broth is a good choice to control saltiness.
- Coconut Milk: Adds creaminess and a hint of sweetness. Full-fat coconut milk gives the richest texture.
- Spices (Cumin, Coriander, Turmeric): These give the soup its wonderful warmth. Adjust to your taste!
Ingredients:
Main:
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 cloves garlic, minced
* 1.5 pounds carrots, peeled and roughly chopped (about 4-5 medium carrots)
* 2-inch piece fresh ginger, peeled and grated or finely minced
* 4 cups vegetable broth
* 1 (13.5 ounce) can full-fat coconut milk
Spices:
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* Salt and black pepper to taste
Optional for Garnish:
* Fresh cilantro or parsley, chopped
* A swirl of coconut milk
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4-6
- Tools Needed: Large pot or Dutch oven, immersion blender or regular blender
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add Carrots and Spices:
Add the chopped carrots to the pot and stir to combine with the aromatics. Sprinkle in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally, to let the spices toast and release their aroma.
3. Simmer to Tenderness:
Pour in the vegetable broth, making sure the carrots are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender when pierced with a fork.
4. Blend Until Smooth:
Carefully remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth (be very careful with hot liquids!).
5. Finish and Serve:
Stir in the full-fat coconut milk and heat gently for a few more minutes, without boiling. Taste and adjust seasoning with salt and black pepper as needed. Ladle the warm Spiced Carrot Ginger Soup into bowls and garnish with fresh herbs or a swirl of coconut milk, if desired.
Storage Instructions:
Store leftover Spiced Carrot Ginger Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Can I use baby carrots for this Spiced Carrot Ginger Soup?
Yes, you can use baby carrots, but they might be less flavorful than regular carrots. Chop them roughly before adding to the pot.
What if I don’t have fresh ginger?
Fresh ginger is highly recommended for its vibrant flavor. Ground ginger won’t give you the same bright taste, but if absolutely necessary, use about 1/2 teaspoon of ground ginger.
Can I make this soup in a slow cooker?
You can! Sauté the aromatics and spices first, then combine all ingredients (except coconut milk) in the slow cooker and cook on low for 3-4 hours until carrots are tender. Stir in coconut milk before blending.
Is this Spiced Carrot Ginger Soup freezer-friendly?
Yes, it freezes beautifully! Let the soup cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this soup spicier?
Increase the amount of cayenne pepper or add a pinch of red pepper flakes when sautéing the aromatics for a bolder kick.
Can I make this soup oil-free?
Yes, you can sauté the onion, garlic, and ginger in a tablespoon or two of vegetable broth or water instead of olive oil.