Creamy Carrot Ginger Soup: Cozy & Delicious!
Carrot ginger soup: craft this bright, smooth, and healthy pureed soup. A comforting meal in under an hour, perfect for any weeknight.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, chopped
- 3 tablespoons chopped fresh ginger
- 1 ¾ pounds carrots, chopped
- 4 cups vegetable stock
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
- Add the carrots, stock, cinnamon, nutmeg, and salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
- Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)
- Ladle the soup into bowls and season with pepper. Top with a drizzle of coconut milk, cilantro, and macadamia nuts if using.
Notes
- For an extra creamy texture, add a splash of full-fat coconut milk at the end before blending. - Ensure carrots are fork-tender before blending for the smoothest result. If they're still firm, cook for a few more minutes. - Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.