Go Back

Carrot Soup with Ginger

A delightful blend of comforting flavors with sweet carrots and zesty ginger, perfect for any time of the year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Vegan
Calories: 175
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • ½ teaspoon sea salt
  • 3 cloves garlic, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • to taste freshly ground black pepper
  • 1 teaspoon maple syrup (optional for sweetness)
  • Coconut milk (for garnish, optional for a creamy finish)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions, sea salt, and freshly ground black pepper. Cook until the onions are softened, stirring occasionally, about 8 minutes.
  3. Add the smashed garlic cloves and roughly chopped carrots to the pot. Cook for an additional 8 minutes, stirring occasionally.
  4. Stir in the grated ginger, apple cider vinegar, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
  5. Let the soup cool slightly, then carefully transfer to a blender and blend until smooth.
  6. If the soup is too thick, add a little water to reach your desired consistency. If preferred, add maple syrup for added sweetness.
  7. Ladle the soup into bowls and garnish each serving with a drizzle of coconut milk, if desired.

Notes

For extra flavor, consider roasting the carrots before adding them to the pot. Top with toasted pumpkin seeds or croutons for texture. Adjust the ginger amount to your personal preference.