Preparation time: 15 minutes
Cooking time: 25 minutes

Easy and delicious carrot ginger soup

This recipe makes about 4 servings of delightfully warm, grounding carrot ginger soup. It’s a staple for cooler months, but it’s so tasty that you may just find yourself cooking it year-round.

It is low in calories yet filling, and most of the ingredients are inexpensive and easy to find.

Ingredients

• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 pound of carrots, peeled and chopped
• 2 cloves of garlic, minced
• 1 inch piece of fresh ginger, peeled and grated
• 4 cups of vegetable broth
• Salt and pepper to taste
• 1 tablespoon of fresh lemon juice
• 1/4 cup of fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat (180°C/350°F).
2. Add the onion, carrots, garlic, and ginger. Cook for about 5 minutes, until the vegetables are softened.
3. Add the vegetable broth, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat to low and simmer for about 20 minutes, until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender and puree it in batches.
6. Stir in the lemon juice and adjust the seasonings if necessary.
7. Ladle the soup into bowls and garnish with the chopped parsley before serving.

This carrot ginger soup is not only affordable and simple to make but also packed with a delightful array of flavors.

The sweetness of the carrots is perfectly balanced with the warmth of the ginger, and it’s finished off with the bright flavor of fresh lemon juice.

Enjoy this soup as a light lunch or dinner. It pairs well with a fresh salad or a crusty piece of bread. I’m confident you’ll love this recipe and turn to it on those busy, no-time-to-cook days. Enjoy!

Making a healthier carrot and ginger soup

A healthier version of carrot and ginger soup is easy to achieve, just cut back on the amount of salt and replace cream with coconut milk.

Coconut milk adds a hint of sweetness and a luxurious creaminess to the soup without the higher fat content.

Boost the flavor further by adding more ginger, or try incorporating other health-boosting ingredients like garlic or turmeric.

Storing your carrot and ginger soup

Once your delicious carrot and ginger soup is ready, make sure to refrigerate any leftovers within two hours to maintain freshness.

Seal it in an airtight container, where it can be stored in the refrigerator for up to four days, or in the freezer for up to six months.

To reheat, just heat on the stove until hot throughout.

Complementing your carrot and ginger soup

Carrot and ginger soup can be served with a side of crusty bread or a fresh green salad for a full meal.

When it comes to drinks, try pairing the soup with a crisp white wine, like a Sauvignon Blanc. Its acidity and citrus notes will nicely complement the sweetness of the carrots and the heat from the ginger.

Saving time on the soup preparation

If you’re pressed for time, you can make your carrot and ginger soup faster by using pre-cut carrots, available in many supermarkets.

You can also prepare a large batch of soup in advance, freeze it in portions, and defrost as required.

By doing so, you’ll have a quick, healthy meal ready to go anytime.

Utilizing leftover carrot and ginger soup

If you have leftover soup, don’t let it go to waste! Apart from reheating and eating as is, leftover carrot and ginger soup can be used as a sauce for pasta or rice.

Simply reduce it on the stove until it thickens up a bit, then toss in your cooked pasta or rice. You’ll create an entirely new delicious meal in no time.