Description
A warm and nourishing bowl of soup with sweet carrots and spicy ginger, perfect for chilly evenings.
Ingredients
Scale
- 1–2 tablespoons olive oil, coconut oil, or ghee
- 1 cup onion, diced
- 1 tablespoon fresh turmeric, thinly sliced (optional)
- 1 tablespoon ginger root, thinly sliced
- 4 garlic cloves, roughly chopped
- 3 cups veggie broth
- 1 lb carrots, sliced into 1/4-inch rings
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- Pinch or two of cayenne (optional)
- 1/4–1/2 cup coconut milk (optional)
- Fresh cilantro or mint for garnish
Instructions
- Heat the oil in a medium, heavy-bottomed pot over medium-high heat until shimmering.
- Add the diced onion and sauté until translucent and fragrant, about 4-5 minutes.
- Lower the heat and add ginger, turmeric, and garlic; sauté for another 2 minutes.
- Stir in the veggie broth and carrots. Season with salt and pepper.
- Bring to a boil, cover, and reduce to a simmer for about 15 minutes until carrots are tender.
- Allow to cool slightly, then blend until smooth.
- Return the soup to the pot over low heat.
- Stir in coconut milk, apple cider vinegar, and maple syrup. Adjust seasoning as needed.
- Ladle into bowls and garnish with coconut milk and fresh herbs.
Notes
For creaminess without coconut milk, consider adding a splash of heavy cream or Greek yogurt. This soup keeps well in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, carrot, ginger, healthy, cozy, vegan
