Description
A creamy and vibrant soup that transforms simple carrots and ginger into a warming dish.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 1 inch ginger (grated, or more to taste)
- ¼ teaspoon cumin
- â…› teaspoon red pepper flakes
- 2 pounds carrots (chopped into small pieces)
- 1 teaspoon salt (or more to taste)
- 2 twists black pepper
- 3 cups vegetable broth (add more if necessary)
- 1 tablespoon apple cider vinegar
- ¼ cup coconut cream (optional, swap heavy cream)
- 1 handful fresh parsley (or cilantro)
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and cook for 5–10 minutes, stirring occasionally until it turns translucent.
- Stir in the chopped garlic, grated ginger, cumin, and red pepper flakes. Cook gently for another minute, until the garlic is fragrant and golden.
- Add the chopped carrots, then season with 1 teaspoon of salt and 2 twists of black pepper. Cook for another 5 minutes, until the carrots are slightly tender.
- Pour in 3 cups of vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 20–30 minutes, or until the carrots are fork-tender.
- Blend the soup until smooth, then taste and adjust for salt. If the soup is too thick, add more broth to reach your desired consistency.
- Optionally, stir in 1 tablespoon of apple cider vinegar and ¼ cup of coconut cream. Simmer until everything is heated through.
- Serve hot, garnished with a drizzle of cream and a handful of fresh parsley.
Notes
For a lighter option, swap coconut cream with Greek yogurt. The soup improves in flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg