Carrot ginger soup
You only need 7 ingredients to make this simple carrot ginger soup recipe. And, the soup is mildly spicy, has a light creamy texture and has great nutrition, especially Vitamin A. It's a perfect cozy soup when the weather is cold outside.
Servings: 3
Calories: 108kcal
Ingredients
- 1 cup onion, chopped (2 small onions or 115 grams)
- 3 cloves garlic (5 grams)
- 2 tsp fresh ginger (7 grams)
- ¼ tsp pepper sauce (or pepper of choice)
- 1 lb carrots (approx. 450 grams before prep, 400 grams after prep)
- 1½ tsp salt
- 1 tbsp oil
- 3½ cups water
- toppings like pumpkin seeds, cilantro leaves, chopped chives coconut cream, sesame seeds
Equipment
- Blender
Instructions
- Wash, peel and chop onions, garlic and ginger.
- Wash carrots and cut both ends off.
- Use a vegetable peeler to scrape the carrots.
- Chop the carrots into ½ inch pieces.
- Place a small saucepan on medium heat.
- Pour in the oil and leave to heat up for 1 minute.
- Toss in the chopped onions.
- Stir for 2 minutes until the onions become translucent.
- Add the garlic and ginger. Mix for 30 seconds.
- Pour in the pepper sauce (or pepper of choice).
- Toss in the chopped carrots, salt and water. Stir.
- Reduce the heat to low.
- Leave to simmer for 25 minutes or until the carrots are soft.
- Remove from the heat.
- Set aside to cool for 15 minutes.
- Blend the soup until smooth.
- Serve warm or cool with your choice of toppings.
- Store leftovers in the fridge for 3 to 4 days or the freezer for up to a month.