Carrot and Ginger Soup Recipe
This Carrot Ginger Soup is both comforting and flavorful, with healing properties. Made with turmeric, ginger, sweet paprika, and fresh vegetables, it's an easy and delicious one-pot meal.
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INGREDIENTS
- 1 pound carrot, chopped into thick circles
- 4 tablespoon olive oil , or melted & unscented coconut oil
- 4 medium potatoes, such as Russet or Yukon Gold, chopped roughly
- 1 teaspoon ground turmeric , minced, or fresh turmeric root
- 1 teaspoon paprika
- 1 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 teaspoon fresh ginger, about 1 inch, minced
- 1 medium yellow onion
- 1 cup heavy cream or plant-based cream, I use vegan soy cream or coconut milk + more to drizzle on top
- 1 and ½ cup vegetable or chicken broth
- salt + black pepper , to taste
Toppings (optional)
- grated parmesan
- crispy bacon bits
- 2 tablespoon parsley, chopped fine
- black pepper
- nuts and seeds , pumpkin seeds, sesame seeds, peanuts
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit. In a medium bowl mix all the spices, garlic, ginger and olive oil (or coconut oil).1 teaspoon ground turmeric, 1 teaspoon paprika, 1 garlic cloves, ½ teaspoon ground cumin, 1 teaspoon fresh ginger, salt + black pepper, 4 tablespoon olive oil
- Place the chopped carrot, potatoes, and onion in a large bowl. Toss the veggies in spices mix until fully covered.1 pound carrot, 4 medium potatoes, 1 medium yellow onion
- Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
- In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth. Use a standalone high-power blender for a very silky smooth soup.1 and ½ cup vegetable or chicken broth
- Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
- Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
- Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.1 cup heavy cream or plant-based cream
VIDEO
NOTES
- For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
- Do you need to peel carrots for soup? For a creamier texture, I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 373kcalCarbohydrates: 42.7gProtein: 6.3gFat: 20.7gSaturated Fat: 7.3gCholesterol: 33mgSodium: 246mgPotassium: 1183mgFiber: 6.3gSugar: 7.1gCalcium: 84mgIron: 2mg
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