This Carrot Ginger Soup is a non-recipe I developed myself and I’ve been making for years. It is so easy, so tasty and so healthy! My family loves it, and I’m sure yours will too. It’s definitely worth sharing.
The method and ingredients are simple, and I think you’ll find yourself making this over and over again and putting your own spin on it.
Lots of carrots. I think I used about 25-28 small/medium ones in this recipe.
A couple glugs of olive oil
An onion or two (one large or two small)
Several cloves of garlic (I used 5 small ones)
Lots of ginger, grated (I grated about 2 tbsp using the method I outlined in this post)
Salt and pepper
Enough stock (vegetable or chicken) to almost cover the chopped carrots in the pot
A can of light coconut milk, or about a cup of any other milk you’d like: almond, dairy, or if the queen is coming for lunch, some half and half or heavy cream
Chopped cilantro for garnishing (optional)
Greek yogurt or coconut yogurt for garnishing
An immersion blender or regular blender
Wash, peel and chop your carrots. You only need to chop them roughly because the soup will be pureed. There’s no need for them to look pretty at this stage.
Give your onion(s) and garlic a rough chop.
Put a large pot over medium heat and add some olive oil.
Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
Grate some ginger over the pot as the vegetables are heating up and stir that in too.
Once the mixture starts to become fragrant (you’ll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (just for reference, I added about 3 1/2 cups of homemade chicken stock).
Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
Remove it from the heat and puree while it’s hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you’d rather use a regular blender you’ll probably have to puree in batches.
Once the soup is pureed and you can’t see any more chunks, add the can of coconut milk (or milk/cream of your choice).
Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped cilantro (if you wish).
So simple, yet so delicious.
A 1 1/2 cup serving is about 3 WW PointsPlus (using homemade chicken stock, light coconut milk and 0% Greek yogurt as a garnish).
As far as variations go, I’ve made this soup with a combination of carrots and sweet potatoes, and carrots and butternut squash, and the results are equally tasty.
I hope you enjoy this one!