Carrot Ginger Soup: A Warming Bowl of Pure Bliss
This carrot ginger soup is a cozy and comforting bowl of velvety smooth flavor, blending the natural sweetness of fresh carrots with the spicy warmth of ginger. Perfect for chilly days or when you need a nourishing, vibrant meal that’s simple to make and packed with goodness.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6-8 servings
- Category: Dinner
- Method: Simmering
- Cuisine: World/European
- Diet: Vegetarian
Ingredients
2 tablespoons avocado oil (or good quality olive oil)
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons fresh ginger, minced or finely diced
2 pounds carrots, peeled and chopped into uniform pieces
5 cups vegetable broth
1 teaspoon ground cinnamon
Salt to taste
Fresh parsley or cilantro for garnish (optional)
Lemon wedges for serving (optional)
Instructions
In a large pot, heat the avocado oil over medium heat.
Add the diced onion and sauté for 5 minutes, until softened and slightly translucent.
Add the minced garlic and ginger. Sauté for another 2-3 minutes until fragrant.
Add the chopped carrots, vegetable broth, and ground cinnamon to the pot.
Bring to a boil, then reduce heat to low and let simmer for 25-30 minutes, or until the carrots are tender.
Using an immersion blender or a regular blender, puree the soup until smooth and velvety. Return to the pot if using a blender.
Season with salt to taste.
Ladle into bowls, and garnish with fresh parsley or cilantro if desired. Serve with a squeeze of lemon juice for brightness.
Notes
For a vegan version, ensure the vegetable broth is vegan and use oil in place of butter if any is used.
You can store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Add a splash of coconut milk for extra richness if desired.