Carrot Ginger Soup
It is really starting to feel like Fall outside. The weather is a bit colder, the leaves are turning and the days are getting shorter. That means we are definitely in soup season. All I want are bowls of coziness and this carrot ginger soup is just that. This soup is full of flavor and good-for-you ingredients. It also has the most luscious texture thanks to the addition of coconut milk and best yet, it’s easy to make.
Quick and easy, means perfect for weeknight meals. To make, combine onion, garlic, ginger and turmeric together in a pot until they are all cooked and fragrant. Add carrots and vegetable broth and simmer until the carrots are cooked through then blend the soup with coconut milk until SOUPer creamy! I have made this with reduced fat and full fat coconut milk, either one will work but full fat gives the soup the best texture. A little lime juice and zest brighten the soup and pull it all together.
I like to serve the soup with fresh cilantro and crispy chickpeas on top. The chickpeas add extra texture, flavor and protein. While the soup is cooking, toss chickpeas in a bit of olive oil, salt and pepper and any other spices you like. I often add garlic powder, cumin and smoked paprika. Then roast at 425 until golden brown. They are delicious in soup or to add to a salad or sandwich.
Enjoy!
Carrot Ginger Soup
Ingredients
- 1 1/2 cups onion, diced (1 medium onion)
- 1 heaping tablespoon garlic, minced (3-4 cloves)
- 1/2 tablespoon fresh ginger, grated
- 1/2 tablespoon fresh turmeric, grated
- 1 lb carrots, sliced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon maple syrup
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon lime zest
- 3 tablespoons fresh lime juice
- Optional: roasted chickpeas, fresh cilantro for serving
Instructions
- HEAT: Place soup pot over medium heat. Add a bit of neutral oil and the diced onion. Cook for a few minutes until translucent and tender. Add the garlic, ginger, turmeric, salt and pepper. Mix well and continue to cook for about 2 more minutes stirring frequently so nothing burned.
- COOK: Add the sliced carrots and vegetable broth. Simmer for about 20-25 minutes until the carrots are tender.
- BLEND: Remove the pot from heat and pour the soup into a blender and add the cup of coconut milk. Blend until super creamy. Return to the soup pot and add the lime zest and juice.
- TASTE: Adjust any seasoning to your preference. Serve with crispy chickpeas (see notes) fresh cilantro and a drizzle of coconut milk. Fresh bread for dipping is delicious too. Enjoy!
Notes:
To make crispy chickpeas, drain and rinse 1 can of chickpeas. Place on a baking sheet and pat dry. Add olive oil, salt pepper, garlic powder (you can add cumin and smoked paprika too or any other spices that sounds good to you!). Roast chickpeas at 425 for about 20 minutes until golden brown.