Carrot Ginger Soup
This creamy Carrot Ginger Soup is packed with the fragrant flavor of ginger and garlic. Featuring carrots and sweet potato simmered in broth and blended until velvety. Served up with a swirl of yogurt to bring it all together.
Servings: 4 servings (around 6 cups)
Ingredients
- 2 tablespoons coconut oil or any other oil
- 1 sweet onion diced
- 3-4 garlic cloves chopped
- 1.5- inch knob ginger peeled and minced
- 1 pound carrots peeled and chopped
- 1 medium sweet potato peeled and chopped
- 4 cups low-sodium broth or stock
- Kosher salt and pepper to taste
- 1 teaspoon red pepper flakes
- plain yogurt optional, to taste
Instructions
- Heat the 2 tablespoons coconut oil in a pot over medium heat. Saute the 1 sweet onion (diced), 3-4 garlic cloves (chopped), 1.5- inch knob ginger (peeled, minced) and 1 pound carrots (peeled, chopped) for 5 minutes. Add the 1 medium sweet potato (peeled, chopped) and the 4 cups low-sodium broth or stock. Bring the soup to a boil, then reduce to a simmer.
- Simmer the soup for 15 minutes, or until the veggies are tender.
- Once the soup is done cooking, remove from heat.
- Using a handheld blender, carefully blend until smooth. Taste and season with Kosher salt and pepper.
- Serve the soup warm, with a dollop of plain yogurt, if desired. Garnish with 1 teaspoon red pepper flakes .
Notes
Storage & Reheating:
- Storage: Allow the soup to cool, then transfer to an airtight container. Store in the fridge for up to 3 days, or in the freezer for up to 3 months. If frozen, defrost overnight in the refrigerator before reheating.
- Reheat: Warm the soup in a pot over a medium-low heat on the stove until piping hot. Alternatively, reheat individual portions of soup in a microwave-safe bowl until piping hot throughout.
Variations & Tips:
- Make it vegan: Use vegetable broth in the soup. Use coconut yogurt instead of plain yogurt for swirling.
- Make it gluten-free: Use certified gluten-free broth.
- For some extra richness, try replacing 1/2 cup of broth with the same volume of coconut milk as the soup simmers.
- Want an easy flavor boost? Add 1-2 tablespoons of red Thai curry paste to the soup when you blend it.
- Replace the onion with a cleaned, sliced leek for a sweeter, milder flavor.
- For an Indian twist, add two teaspoons of garam masala and 1/2 teaspoon ground turmeric to the soup as it simmers.
- To bulk it up, add 1/4 cup of split red lentils to the soup as it simmers (add them before the soup is blended). Let the soup simmer for 20 minutes before blending to make sure the lentils are fully cooked.
- For a fresh flavor, finely grate the zest of an organic orange and add to the soup as it simmers.
Nutrition
Calories: 224kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 777mg | Potassium: 885mg | Fiber: 6g | Sugar: 12g | Vitamin A: 27109IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 2mg