Ginger Carrot Soup: A Golden Bowl of Comfort
Tender carrots, zesty ginger, and that heart-warming color.
- Prep time: 15 minutes
- Cook time: 45 minutes
When autumn settles in and you're craving a dish that wraps around you like a hug, this ginger carrot soup is exactly what you need. Simple, comforting, and with that little spicy kick that wakes up your taste buds.
Ingredients
-
olive oil
-
onions
-
celery
-
clove of garlic
-
ginger
-
vegetable broth
-
carrots
-
sweet potato
-
thyme
-
salt
-
pepper
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juliet apples
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pumpkin seeds
-
croutons
Recipe steps
Sauté the vegetables
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and diced celery. Cook while stirring occasionally until they become translucent, about 4 to 5 minutes.
Add the aromatics
Add the chopped garlic and ginger. Let cook until the aromas are released, about 1 minute. Your kitchen is already starting to smell amazing!
Simmer the soup
Pour in the vegetable broth, then add the carrots and sweet potato cut into pieces, the thyme sprigs, salt and pepper. Bring to a boil, then reduce heat and let simmer covered for 40 to 45 minutes, until the vegetables fall apart easily.
Blend and serve
Remove the thyme sprigs and blend the soup with an immersion blender until you reach the desired consistency. Serve immediately, garnished with green apple julienne, toasted pumpkin seeds, or croutons according to your preference.
Tips and variations
- Not spicy enough? Don’t hesitate to add more fresh ginger, this soup handles bold flavors very well.
- For a creamier version, add a splash of coconut milk at the end of cooking.
- The apple julienne brings a crunch and acidity that perfectly contrasts with the sweetness of the soup.
Anti-waste tips
Don’t throw away the carrot peels! You can use them to:
- Make homemade vegetable broth by simmering them with other peels
- Dehydrate them in the oven to make crispy peel chips
