December 22nd, 2024
Recipes
Carrot Ginger Soup
Valentina P
- Difficulty
•
- Time 40"
This healthy Carrot Ginger Soup recipe is easy to make, creamy, and comforting. Made with roasted carrots, fresh ginger, onion, and warming spices. Vegan.
How To MakeDiet Type: Plant-based
Shopping List
- 2 pounds carrots
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1 tablespoon grated ginger
- 1 1/2 teaspoons salt (adjust to taste)
- 1 teaspoon EACH cinnamon and coriander
- 2 teaspoons apple cider vinegar (or lime juice)
- 7 to 8 cups water
- black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Trim and peel the carrots. Slice them into 1/2-inch pieces and spread on a baking sheet. Toss with 2 tablespoons of the olive oil, the cinnamon, coriander, and 1/2 teaspoon of salt. Roast for 25 minutes, or until fork tender. Flip the carrots halfway through the cooking time.
- Step 3: Once the carrots are ready, heat the remaining 2 tablespoons of olive oil in a pot over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes.
- Step 4: Add the ginger and remaining 1 teaspoon salt. Cook for 1 minute. Add the roasted carrots and 7 cups of water. Bring to a low boil and lower the heat to simmer for 10 to 15 minutes, uncovered.
- Step 5: Let the soup cool slightly before transferring to a food processor. Add the vinegar or lime juice and blend until super smooth. Add an additional 1 cup of water to loosen the soup as needed. Taste and adjust seasonings as needed.
- Serve: Grab a bowl and enjoy. For a creamier soup, try adding a little pat of butter or coconut cream to swirl right in.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Carrot Ginger Soup
PT40M 2 pounds carrots 1 yellow onion, diced 2 garlic cloves, minced 4 tablespoons olive oil, divided 1 tablespoon grated ginger 1 1/2 teaspoons salt (adjust to taste) 1 teaspoon EACH cinnamon and coriander 2 teaspoons apple cider vinegar (or lime juice) 7 to 8 cups water black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
