Description
A comforting and flavorful carrot soup recipe that is both creamy and satisfying. This vegan and gluten-free soup is infused with the warmth of ginger and a hint of coconut milk, making it a perfect choice for a cozy meal.
Ingredients
Scale
For the Carrot Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds carrots, peeled and chopped (about 6–7 medium carrots)
- 4 cups vegetable broth
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- 1 tablespoon lemon juice
- ½ cup canned coconut milk or heavy cream (optional)
- Chopped fresh parsley or cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add aromatics: Stir in garlic and ginger, cook until fragrant.
- Cook carrots: Add carrots, cumin, coriander, salt, and pepper. Pour in broth, simmer until tender.
- Puree: Blend the soup until smooth.
- Finish: Stir in lemon juice, coconut milk or cream, warm through. Adjust seasoning and garnish to serve.
Notes
- To deepen flavor, roast carrots before adding.
- For a lighter version, omit coconut milk/cream.
- This soup freezes well and stores for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180
- Sugar: 9g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
