Gingered Carrot Soup

Gingered Carrot Soup
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    420

Embrace the vibrant flavors of autumn with this velvety Gingered Carrot Soup. Fresh ginger and a whisper of garlic dance with sweet carrots in a creamy broth, creating a comforting and aromatic culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    9 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    2 g
  • Sodium
    550 mg
  • Sugar
    10 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 8 mins In a large, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the minced onion, grated ginger, and garlic. Sauté until the onion becomes translucent and fragrant, about 8 minutes.

Image Step 02
02 Step

Recipe View 30 mins Pour in the chicken or vegetable stock and add the sliced carrots. Bring to a simmer, then cover the pot and reduce the heat to low. Let it simmer until the carrots are fork-tender, approximately 30 minutes.

Image Step 03
03 Step

Recipe View 5 mins Carefully transfer the soup in batches to a blender or food processor. Secure the lid tightly and pulse a few times before blending until completely smooth. Pour the blended soup into a clean saucepan.

Image Step 04
04 Step

Recipe View 2 mins Gently heat the soup over low heat. Stir in the evaporated milk (or half-and-half) and ground cumin. Season with sea salt and freshly ground black pepper to your liking. Heat through, but do not boil.

For an even richer flavor, roast the carrots before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
A touch of maple syrup or honey can enhance the natural sweetness of the carrots.
Garnish with a swirl of coconut milk or a sprinkle of toasted pumpkin seeds for a beautiful presentation.

Carol Conroy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 140 Ratings)
Total Reviews: (7)
  • Rosanna Huels

    The tip about roasting the carrots is genius! It adds so much depth of flavor.

  • Emil Lindgren

    I made this for a dinner party and it was a hit. Everyone loved the creamy texture and the subtle spice.

  • Callie Grimes

    I added a pinch of cayenne pepper for a little extra kick and it was delicious!

  • Madaline Hilll

    I found that blending the soup while still hot was a bit messy. I recommend letting it cool slightly first.

  • Pink Bosco

    This soup is incredibly flavorful and easy to make! The ginger really shines through.

  • Garnet Torp

    I used coconut milk instead of evaporated milk and it gave the soup a lovely sweetness.

  • Lowell Hermann

    So comforting on a cold day. I will definitely be making this again!

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