Carrot Ginger Soup

This Carrot Ginger Soup is the ultimate comforting recipe to boost your immune system, especially during the cold and flu season. I like to serve it with a sprinkle of pumpkin seeds and croutons on top for added texture and balance. In this simple yet delicious dish, spices like fresh ginger and turmeric perfectly complement the sweetness of the carrots, providing a zesty and peppery touch.

When I think of soup, carrots immediately come to my mind. They are the perfect sweet base for many velvety soups and, above all, they are always present in my fridge. However, in this Carrot Ginger Soup recipe, this delicious orange vegetable is the star ingredient, and when seasoned with spices, it reveals that no other complement is needed. What’s great about soups is their nutritious profile, providing a unique and complete meal in a bowl. Usually, my soups contain a source of plant-based protein, such as chickpeas or beans, and carbs like rice. In this case, since I haven’t added them to the blended mixture, I like to serve the carrot soup with croutons and pumpkin seeds on top.

The incorporation of carrots into soups dates back to French cuisine, when they became popular not only for their flavor but also for their nutritional benefits. The addition of spices became more significant in the 20th century with the influence of culinary traditions from Asia and Middle East.

Before storing the Carrot Ginger Soup, it is important to let it cool to room temperature. Next, you can pour it into an airtight container or glass jar and place it in the fridge for up to 3-4 days. Alternatively, you can freeze the soup for up to 3 months. When reheating, add some water or broth to adjust the consistency, as it may thicken in the fridge.

Ingredients for carrot velvety soup

• Carrots: they provide a naturally sweet flavor and serve as the main foundation of the soup. When cooked, carrots add a smooth texture, making the soup creamy without the need for cream. This ingredient is rich in beta-carotene, fiber, vitamin C, and potassium, making the Carrot Ginger Soup a great health boost.

• Turmeric: this spice adds a warm, earthy flavor to the soup, balancing the sweetness of the carrots. Additionally, turmeric gives the dish a vibrant yellow color and provides anti-inflammatory properties. It also improves digestion, supports the immune system and promotes heart health.

• Ginger: I use fresh grated ginger, which adds a zesty and spicy flavor to the Carrot Ginger Soup. Ginger has anti-inflammatory, antioxidant, and digestive properties, and it supports the immune system. Moreover, this ingredient improves digestion and helps relieve bloating.

Find the complete recipe with measurements below.

How to prepare the healthy carrot soup

Heat a pot with olive oil and add the chopped shallots along with grated garlic cloves. Cook until soft.

Add the chopped carrots, grated ginger ,water and let it cook over medium heat for about 20-30 minutes until tender.

Blend using an immersion blender, then season with salt, black pepper and turmeric.

My tips for a creamy soup

• Serve the soup with a sprinkle of pumpkin seeds and croutons on top.

• Add some plant-based cream such as coconut cream for a smoother texture.

• If the soup is too thick, you can thin it out with vegetable broth, water, or a splash of coconut milk for added creaminess.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Carrot Ginger Soup

Course: Main, Soups, AppetizersCuisine: vegetarian, vegan

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• Carrots 450gr

• Olive oil

• Garlic 1 clove

• Ginger 2tbsp fresh grated

• Lemon juice 1tbsp

• Turmeric 1tbsp

• Water to cover (2-3 cups)

• Shallot 2

• Salt

• Black pepper

Directions

• Heat a pot with olive oil and add the chopped shallots along with grated garlic cloves. Cook until soft.
• Add the chopped carrots, grated ginger ,water and let it cook over medium heat for about 20-30 minutes until tender.
• Blend using an immersion blender, then season with salt, black pepper and turmeric.

Notes

• Serve the soup with a sprinkle of pumpkin seeds and croutons on top.
• Add some plant-based cream such as coconut cream for a smoother texture.
• If the soup is too thick, you can thin it out with vegetable broth, water, or a splash of coconut milk for added creaminess.