Carrot Ginger Soup
Servings: 4 people
- 3 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 inch (2½ cm) ginger grated, or more to taste
- ¼ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- 2 pounds (900 grams) carrots chopped into small pieces
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- 3 cups (750 ml) vegetable broth add more if necessary
- 1 tablespoon apple cider vinegar
- ¼ cup (60 grams) coconut cream optional, swap heavy cream
- 1 handful fresh parsley or cilantro
- Heat 3 tablespoons extra virgin olive oil in a large pot, add 1 large onion (chopped), 2 cloves garlic (chopped), 1 inch ginger (grated), ¼ teaspoon cumin, ⅛ teaspoon red pepper flakes and cook gently for 5 to 10 minutes.
- Add 2 pounds carrots (chopped), season with 1 teaspoon salt, 2 twists black pepper, and cook for 5 more minutes.
- Add 3 cups vegetable broth, bring to a boil, and simmer until the carrots are fork tender (about 20 - 30 minutes).
- Blend, then taste and adjust for salt. Also, add more broth if the soup is too thick. Optionally, stir in 1 tablespoon apple cider vinegar and ¼ cup coconut cream and simmer until hot.
- Serve in a bowl, then garnish with a drizzle of cream and 1 handful fresh parsley.
Nutrition information is an estimate for one serving of carrot ginger soup out of four servings.
STORAGE & MAKE AHEAD
Make ahead: carrot ginger soup is excellent for meal prep as it keeps well in the refrigerator or in the freezer.
Refrigerator: let it cool down, then store it in an airtight container in the fridge for up to 3 days.
Freezer: let it cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months. Don’t thaw and freeze multiple times. It’s best to freeze the soup in single portions in small jars if you know you are going to need single portions later on.
Thaw: defrost the soup in the refrigerator over several hours or overnight. Alternatively, thaw in the microwave.
Reheat: reheat it in the microwave for 30 seconds, then stir and reheat for 1 to 2 minutes. It will splash, so cover the dish. Alternatively, reheat in a small pot on the stovetop. This way, you can adjust consistency easily by adding some water.
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