Name: Creamy Carrot and Ginger Soup
Ingredients: Carrots (1 kg, roughly chopped): The star of the show! Carrots provide sweetness, vibrant color, and are packed with beta-carotene, which our bodies convert to Vitamin A. Choose firm, bright orange carrots for the best flavor and sweetness.; Onion (1 large, chopped): Forms the aromatic base of the soup. Yellow or white onions work well, providing a mild, savory foundation that complements the sweetness of the carrots.; Ginger (2-inch piece, peeled and grated): Adds a warm, spicy, and slightly pungent kick that perfectly balances the sweetness of the carrots. Fresh ginger is highly recommended for its vibrant flavor.; Garlic (2 cloves, minced): Enhances the savory depth of the soup. Garlic adds a subtle pungent note that blends beautifully with the other flavors.; Vegetable Broth (1.5 liters): The liquid base of the soup. Opt for low-sodium vegetable broth to control the salt content. Good quality broth will enhance the overall flavor.; Coconut Milk (400ml can, full-fat): Provides a rich creaminess and a subtle sweetness. Full-fat coconut milk is recommended for a luxurious texture, but you can use light coconut milk for a lower-fat option. For a non-dairy alternative to coconut milk, consider using cashew cream or other plant-based cream alternatives.; Olive Oil (2 tablespoons): Used for sautéing the vegetables. Olive oil adds a subtle fruity flavor and helps to soften the vegetables and release their flavors.; Turmeric Powder (1 teaspoon): Adds a warm, earthy flavor and enhances the vibrant color of the soup. Turmeric also boasts anti-inflammatory properties.; Cumin Powder (½ teaspoon): Provides a warm, earthy, and slightly smoky flavor that complements the ginger and carrots.; Salt and Black Pepper (to taste): Essential for seasoning and enhancing all the flavors in the soup. Adjust to your preference.; Optional Garnishes (fresh cilantro, croutons, a swirl of coconut cream, toasted pumpkin seeds): For adding texture and visual appeal when serving.

Ingredients

Here are the simple yet flavorful ingredients you’ll need to create this delightful Creamy Carrot and Ginger Soup. Each ingredient plays a crucial role in building the soup’s vibrant taste and creamy texture.

Carrots (1 kg, roughly chopped): The star of the show! Carrots provide sweetness, vibrant color, and are packed with beta-carotene, which our bodies convert to Vitamin A. Choose firm, bright orange carrots for the best flavor and sweetness.
Onion (1 large, chopped): Forms the aromatic base of the soup. Yellow or white onions work well, providing a mild, savory foundation that complements the sweetness of the carrots.
Ginger (2-inch piece, peeled and grated): Adds a warm, spicy, and slightly pungent kick that perfectly balances the sweetness of the carrots. Fresh ginger is highly recommended for its vibrant flavor.
Garlic (2 cloves, minced): Enhances the savory depth of the soup. Garlic adds a subtle pungent note that blends beautifully with the other flavors.
Vegetable Broth (1.5 liters): The liquid base of the soup. Opt for low-sodium vegetable broth to control the salt content. Good quality broth will enhance the overall flavor.
Coconut Milk (400ml can, full-fat): Provides a rich creaminess and a subtle sweetness. Full-fat coconut milk is recommended for a luxurious texture, but you can use light coconut milk for a lower-fat option. For a non-dairy alternative to coconut milk, consider using cashew cream or other plant-based cream alternatives.
Olive Oil (2 tablespoons): Used for sautéing the vegetables. Olive oil adds a subtle fruity flavor and helps to soften the vegetables and release their flavors.
Turmeric Powder (1 teaspoon): Adds a warm, earthy flavor and enhances the vibrant color of the soup. Turmeric also boasts anti-inflammatory properties.
Cumin Powder (½ teaspoon): Provides a warm, earthy, and slightly smoky flavor that complements the ginger and carrots.
Salt and Black Pepper (to taste): Essential for seasoning and enhancing all the flavors in the soup. Adjust to your preference.
Optional Garnishes (fresh cilantro, croutons, a swirl of coconut cream, toasted pumpkin seeds): For adding texture and visual appeal when serving.

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Instructions

Follow these simple step-by-step instructions to create a luscious and flavorful Creamy Carrot and Ginger Soup. This recipe is designed to be easy to follow, even for beginner cooks.

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Softening the onions first releases their sweetness and creates a flavorful base for the soup.
Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic and ginger, as this can make them bitter. Sautéing these aromatics releases their essential oils, infusing the soup with their distinctive flavors.
Incorporate Spices: Stir in the turmeric powder and cumin powder. Cook for 30 seconds, stirring constantly, until fragrant. Toasting the spices briefly in the hot oil enhances their flavor and aroma, adding depth to the soup.
Add Carrots and Broth: Add the chopped carrots to the pot and stir to coat them with the spice mixture. Pour in the vegetable broth, ensuring the carrots are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are tender and easily pierced with a fork. Simmering allows the carrots to soften and release their sweetness into the broth, while also allowing the flavors to meld together beautifully.
Blend Until Smooth: Once the carrots are tender, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, being cautious with hot liquids, and blend until smooth. If using a regular blender, vent the lid slightly to allow steam to escape and prevent pressure buildup. Blending the soup creates its signature creamy texture and ensures a velvety smooth consistency.
Stir in Coconut Milk: Return the pot to low heat (if removed from heat for blending). Stir in the coconut milk and heat through gently for a couple of minutes. Do not boil after adding coconut milk, as it can sometimes separate at high temperatures. Coconut milk adds richness, creaminess, and a subtle sweetness that complements the other flavors.
Season to Taste: Season the soup with salt and black pepper to taste. Start with a small amount of salt and pepper, and gradually add more until you achieve the desired flavor balance. Taste and adjust seasonings as needed. Remember that flavors can develop and intensify as the soup sits.
Serve and Garnish: Ladle the Creamy Carrot and Ginger Soup into bowls. Garnish with your choice of toppings, such as fresh cilantro, a swirl of coconut cream, croutons, or toasted pumpkin seeds. Serve hot and enjoy! Garnishes add visual appeal, texture, and an extra layer of flavor to the soup.

Nutrition

Serving Size: one normal portion
Calories: 220
Fat: 15g