carrot ginger soup

This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!

Carrot Soup Recipe with Ginger

olive oil

onions

garlic

carrots

ginger

apple cider vinegar

vegetable broth

Sea salt and fresh black pepper

maple syrup (or to taste (optional))

coconut milk

pesto (optional)

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.

Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

Delicious Creamy Carrot Soup with ginger &amp; coconut milk made in the instant pot in just 30 minutes. This dump-and-go recipe for Instant Pot Carrot Soup is so easy &amp; makes the most comforting soup! 

Instant Pot Carrot Soup with Ginger &amp; Coconut Milk

lbs Carrots (about 8-10, peeled and cut into 2 inch pieces.)

Onions (sliced, I used yellow onions)

1-1/2 teaspoon Ginger (grated)

Vegetable Broth

Coconut Milk (I used chakoh brand)

Coriander powder (Dhaniya powder)

Ground Cumin (Jeera powder)

Ground Turmeric (Haldi powder)

Paprika (adjust

Salt (adjust

Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.

Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.

Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 

Stir in coconut milk. Top with your choice of garnishes and serve.

Carrot ginger soup is one of my favorite cold weather soups and i&#x27;s easy to make. Just blend fresh carrots, ginger, onion, broth and a hint of spices. It&#x27;s also dairy-free and vegan.

Carrot Ginger Soup Recipe

tbsp avocado oil (or olive oil)

onion

garlic (minced)

tbsp ginger (minced

bay leaf

cinnamon

salt

avocado oil

shallot

coconut cream

tbsp cilantro (chopped)

pine nuts

Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.

Add the ginger and garlic to the pot and stir for another minute.

Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.

Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.

Turn off the heat and remove the bay leaf.

Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.

To make the crispy shallots, finely slice the shallot and separate each layer of the slice.

Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.

Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.

Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.

Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.

Creamy Roasted Carrot Soup with Ginger

Private Reserve Greek extra virgin olive oil

Salt and pepper

low-sodium vegetable broth (divided)

tsp coriander

allspice

unsweetened half and half (or heavy cream, if you

mint

Preheat the oven to 425 degrees F.

Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.

Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.

Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.

Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.

Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

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Roasted Carrot Soup

This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes!

Creamy carrot ginger soup

onion,

garlic cloves, sliced

Tbsp fresh ginger, minced

tsp turmeric

lb carrots, peeled and sliced ((450 grams))

½ cups low salt vegetable broth ((600 ml))

coconut milk ((80 ml))

salt & pepper,

In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.

Add the carrots, stir well, and cook for other 5 minutes.

Add ginger, garlic and turmeric, mix well and cook for another minute.

Add broth, coconut milk, and bring to the boil.

Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.

Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).

Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.

Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!

Velvety smooth, healthy, easy, and delicious, this carrot ginger soup can be eaten hot or cold, making it perfect for every season!

Carrot Ginger Soup (served cold or hot)

butter

kosher salt (to taste)

orange zest (from about 1 orange)

chicken stock/broth (or vegetable stock,

Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.

Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.

Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).

Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).

Taste to adjust seasoning and add salt if needed. Serve hot, or if you want the soup chilled, refrigerate for about two hours before serving. Garnish with plain yogurt, fresh basil, green onions or herbs, if desired.

This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

Carrot Ginger Soup

unsalted butter (use oil

reduced fat sour cream (tofutti sour cream

kosher salt and white pepper

micro greens or chives (for garnish)

white onion

baby carrot

In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.

Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.

Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.

Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Stove Directions:

Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.

Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.

Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.

Instant Pot Directions:

A Carrot Ginger Soup that is made with 8 ingredients and in just 30 minutes. An easily adaptable recipe that is a perfect option for any busy weeknight. Light, bright, healthy and filled with vegetable goodness.

carrot (or 3 medium to large juicy red carrots)

ginger (or 1 tablespoon chopped ginger)

onion (or ⅓ cup chopped onions)

water (or Vegetable Stock, add as required)

black pepper

herbs

Rinse, peel and chop the carrots to small pieces or cubes. Make sure not to chop in large chunks as these will take a longer time to cook.

Peel onion and rinse it. Chop onion and set aside. Rinse ginger and then peel it. Chop the ginger and keep aside.

Preparation

Heat olive oil in a pan or sauce pan. Add  the chopped onions.

Stir and sauté stirring often on low to medium heat till the onions soften and turn translucent.

Add the chopped ginger and sauté for about 10 to 15 seconds till the raw aroma of ginger goes away.

Next add the chopped carrots. Season with salt as per taste.

Mix and sauté the carrots for a minute.

Add 1 cup water or vegetable stock. Stir to combine.

Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are fork tender and softened.

In between do check when the carrots are cooking.

Switch off the heat when the carrots are tender and softened. Place the pan on kitchen countertop and let the heat reduce or let the mixture become warm.

Then add everything (including the liquids) in a grinder or blender jar. Add ½ cup water/veg stock or as required and grind or blend to a smooth and fine puree. Make sure there are no chunks in the puree.

Transfer the entire pureed carrot mixture from the blender to the same pan.

Add ½ cup more water/veg stock or as needed and mix very well.

Keep the pan on stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water or veg stock.

When the soup becomes warm or hot, then add ground black pepper. Mix very well.

Pour Carrot Ginger Soup in soup bowls. Garnish with any fresh herb like parsley, coriander, chives, mint, dill leaves or thyme. Leftovers can be refrigerated for about 2 to 3 days and then warmed up before serving.

Making carrot ginger soup

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Carrot Soup Recipe with Ginger

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