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Carrot Ginger Soup Recipe
Enhanced with warm spices, this bright carrot and ginger soup is sure to leave an impression.
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
6
servings
Calories:
141
kcal
Author:
Helene Dsouza
Equipment
Cutting Board
8" Chef Knife
Wood or Bamboo Spatula
Large Pot (min 8 qt)
Ingredients
2.2
Pounds
Carrot
2
Inch
Ginger Fresh
fresh
1
Tablespoon
Olive Oil
1
Medium
Onion
2
Pieces
Garlic Cloves
½
Quart
Broth
¾
Quart
Water
1
Teaspoon
Salt
¼
Teaspoon
Black Pepper Ground
1
Bay Leaf
1
Teaspoon
Cumin Seeds Ground
1
Teaspoon
Coriander Seeds Ground
Nutmeg
pinch
1
Teaspoon
Paprika
¼
Cup
Cream
*see Notes
Cilantro Fresh
fresh to garnish
US
-
Metric
Instructions
Wash carrots. Peel if necessary and cut off the end. Cut carrots small.
Peel ginger and cut small or grate. (Cut small if you have a good blender or else it is better to grate).
Also prep onion and garlic. Slice onion and chop garlic.
Heat up soup pot with olive oil and sautee onion, ginger and garlic.
Stir in carrots and keep over medium heat.
Continue to pour in broth and water.
Season with salt, black pepper, cumin, ground coriander, paprika, nutmeg and add a bay leaf. Mix well.
Keep over medium heat and cover. Cook carrots soft.
When carrots are cooked through, take out bay leaf and discard.
Take from the heat, blend the soup smooth with a hand blender.
Take back to the stovetop over a low heat setting and stir in cream.
Serve hot with bread and salad.
Video
Notes
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.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
830
mg
|
Potassium:
590
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
28263
IU
|
Vitamin C:
11
mg
|
Calcium:
76
mg
|
Iron:
1
mg