Carrot Ginger Soup

A vibrant, silky soup that blends sweet carrots with zesty fresh ginger for a comforting, healthy starter or light meal. This recipe is an excellent choice for anyone looking for a nutritious and easy-to-prepare dish that is both vegan and gluten-free.

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This soup is particularly creamy thanks to the addition of a potato, providing a satisfying texture without the need for heavy dairy products. It is a simple yet sophisticated way to enjoy fresh vegetables.

Ingredients

• Vegetables: 1 tablespoon olive oil, 1 medium onion (chopped), 2 garlic cloves (minced), 1 kg (2.2 lbs) carrots (peeled and sliced), 1 medium potato (peeled and diced), 2 tablespoons fresh ginger (peeled and grated).
• Liquids: 1 liter (4 cups) vegetable broth, 250 ml (1 cup) water (as needed).
• Seasonings & Garnishes: 1 teaspoon salt, ½ teaspoon freshly ground black pepper, juice of ½ lemon, fresh coriander or parsley (chopped), coconut cream or yogurt (optional).

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.

Step 2

Add garlic and ginger; cook, stirring frequently, for 1 minute until fragrant.

Step 3

Stir in carrots and potato. Cook for 3-4 minutes, stirring occasionally.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until carrots and potato are tender.

Step 5

Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until smooth.

Step 6

Add water to adjust the consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.

Step 7

Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth texture, make sure the carrots and potatoes are completely tender before blending. If you use a countertop blender, be careful when blending hot liquids and work in small batches.

Varianten und Anpassungen

For a different flavor profile, you can substitute sweet potatoes for regular potatoes. If you prefer a spicier kick, try adding a pinch of cayenne or a finely chopped chili with the ginger.

Serviervorschläge

Enjoy this soup with a side of crusty bread or toasted seeds for added texture. A swirl of coconut cream or dairy-free yogurt adds a lovely visual contrast and extra richness to every bowl.

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This Carrot Ginger Soup is a versatile dish that works perfectly as a light lunch or a comforting starter for a family dinner. Its bright color and bold flavor are sure to impress.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavor when made a day ahead. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of water or broth to adjust consistency after refrigeration.

→ What blender works best for smooth texture?

An immersion blender (stick blender) is ideal because you can puree directly in the pot with less mess. If using a countertop blender, work in batches and never fill past the halfway mark when blending hot liquids—always remove the center cap from the lid and cover with a kitchen towel to allow steam to escape safely.

→ How can I make this soup creamy without dairy?

The potato is the secret to natural creaminess. The starch breaks down during cooking, creating a velvety texture without any dairy. For even richer results, add a splash of full-fat coconut milk before serving, or swirl in some coconut cream as a garnish. Silken tofu blended in also works beautifully.

→ What can I serve with this soup?

Crusty bread, warmed naan, or garlic toast are perfect for dunking. For a light meal, pair with a simple green salad dressed with vinaigrette. Toasted pumpkin seeds, sunflower seeds, or roasted chickpeas add satisfying crunch and protein on top. It also works as an elegant starter before a main course.

→ Can I freeze this soup?

Yes, it freezes exceptionally well. Let the soup cool completely, then transfer to freezer-safe containers or bags, leaving some room for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may separate slightly but will blend back together smoothly when reheated with a good stir.

→ How do I adjust the ginger flavor?

Start with 1 tablespoon of fresh grated ginger if you prefer a milder warmth. For pronounced ginger notes, use the full 2 tablespoons. Remember that fresh ginger intensity can vary—always taste after blending and before serving, adding more lemon juice or a pinch more ginger if needed to brighten the flavors.