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Carrot Ginger Soup

17 INGREDIENTS • 5 STEPS • 1HR 45MINS

Carrot Ginger Soup

Recipe

5.0

2 ratings
Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
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Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

1HR 45MINS

Total Time

$1.00

Cost Per Serving

Ingredients

Servings
6
us / metric
Onion
1
Onion, diced
Garlic
3 cloves
Garlic, minced
Fresh Ginger
2.5 cm
Fresh Ginger, grated
Potato
1
Medium Potato, washed, diced
skin on
Carrot
750 g
Carrots, washed, roughly chopped
Coconut Oil
1 Tbsp
Coconut Oil
Ground Turmeric
1 tsp
Ground Turmeric
Ground Coriander
1 tsp
Ground Coriander
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Ground Allspice
1/8 tsp
Ground Allspice
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Vegetable Broth
720 mL
Vegetable Broth
or chicken broth
Coconut Milk
400 mL
Coconut Milk
Fresh Mint Leaves
to taste
Fresh Mint Leaves
Pepitas
to taste
Pepitas
Lemon Juice
to taste
Lemon Juice

Nutrition Per Serving

VIEW ALL
Calories
244
Fat
17.3 g
Protein
3.7 g
Carbs
22.1 g
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author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

I like to make a big batch of this over the weekend and enjoy it throughout the week!
Or freeze it for a later date, just thaw and heat it for a quick meal!

Cooking Instructions

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step 1
Heat large pot or dutch oven over medium-low heat. Add Coconut Oil (1 Tbsp), once hot, add Onion (1) and cook for about 10 minutes or until translucent.
step 2
Then add Garlic (3 cloves) and Fresh Ginger (2.5 cm) and sauté for 1-2 minutes or until fragrant.
step 3
Add Potato (1), Carrots (750 g), Ground Turmeric (1 tsp), Ground Coriander (1 tsp), Cayenne Pepper (1/4 tsp), Ground Allspice (1/8 tsp), Salt (to taste) and Ground Black Pepper (to taste). Cover and cook for about 40 minutes or until potato and carrots are soft. Add Vegetable Broth (720 mL) and bring to a boil.
step 4
Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
step 5
Return to heat and add Coconut Milk (400 mL), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!
step 5 Return to heat and add Coconut Milk (400 mL), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!
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