Carrot Ginger Soup Recipe

4.56 from 18 votes

Enhanced with warm spices, this bright carrot and ginger soup is sure to leave an impression.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 141kcal

Wash carrots. Peel if necessary and cut off the end. Cut carrots small.
2.2 Pounds Carrot
Peel ginger and cut small or grate. (Cut small if you have a good blender, or else it is better to grate).
2 Inch Ginger Fresh
Also prep onion and garlic. Slice the onion and chop the garlic.
1 Medium Onion, 2 Pieces Garlic Cloves
Heat up a soup pot with olive oil and sauté onion, ginger, and garlic.
1 Tablespoon Olive Oil
Stir in carrots and keep over medium heat.
Continue to pour in broth and water.
½ Quart Broth, ¾ Quart Water
Season with salt, black pepper, cumin, ground coriander, paprika, and nutmeg, and add a bay leaf. Mix well.
1 Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, 1 Teaspoon Paprika, Nutmeg, 1 Bay Leaf
Keep over medium heat and cover. Cook carrots soft.
When carrots are cooked through, take out the bay leaf and discard it.
Take it from the heat, and blend the soup smooth with a hand blender.
Take back to the stovetop over a low heat setting and stir in cream.
¼ Cup Cream
Serve hot with bread and salad.

Use unsweetened table cream, fresh cream, or heavy cream. To make it vegan, use coconut cream or thick coconut milk.
Besides cilantro, I used fresh cracked pepper to garnish in the pictures.