Warm Up with the Amazing Spiced Carrot Ginger Soup Recipe
![Spiced Carrot Ginger Soup Recipe](https://habitplants.com/wp-content/uploads/2023/04/Carrot-soup-scaled.jpg)
If you’re looking for a warm and comforting soup to enjoy on a chilly day, then a Spiced Carrot Ginger Soup Recipe is perfect. This soup is packed with flavor and is incredibly easy to make. Plus, it’s a great way to get your daily veggies deliciously.
Combining carrots and ginger creates a unique and delicious flavor that is sweet and spicy. Adding spices like coriander and allspice adds even more depth to the soup, making it an authentic taste sensation. Whether you’re a spicy food fan or prefer something milder, this soup can be easily adapted to suit your tastes.
Not only is this Spiced Carrot Ginger Soup Recipe delicious, but it’s also incredibly healthy. Carrots are packed with vitamins and minerals, while ginger has anti-inflammatory properties that can help reduce pain and inflammation. So, you will not only satisfy your taste buds but also do your body a favor by enjoying this soup.
Related: Peppermint and lemon balm tea recipe
![Spiced Carrot Ginger Soup Recipe](https://habitplants.com/wp-content/uploads/2023/04/Carrot-soup-500x500.jpg)
Spiced Carrot Ginger Soup Recipe 1
Ingredients
- 4 Tablespoons Olive Oil Extra Virgin
- 1 Large Onion Chopped
- 2-3 Cloves Garlic Minced
- 1 Tablespoon Fresh Ginger Grated
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Ground Coriander
- ¼ Tablespoon Ground Cinnamon
- ¼ Tablespoon Ground Nutmeg
- ¼ Tablespoon Cayenne Pepper Opional
- 4 Pounds Carrots Peeled and Chopped
- 4 Cups Vegetable or Chicken Broth
- ½ Cup Heavy Cream or Coconut Milk Optional
- 1 Lime Zest and Juice
- Salt and Pepper to Taste
- Cilantro or Parsley for Garnish Chopped
Instructions
- Gather The Needed ingredients
- Roast the CarrotsPreheat your oven to 400F. Cut the carrots in half, thenhalve them lengthwise. Place the carrots on a baking sheet and drizzle witholive oil. Roast the carrots in the oven for 25-30 minutes, or until they aretender and slightly caramelized.
- Cook the SoupIn a Dutch oven or stockpot, heat oil over medium heat. Addonion and cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook1 minute longer. Stir in roasted carrots, broth, zest, salt, and pepper; bringto a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12minutes.
- Blend and ServePuree the soup in a blender or with an immersion blender until it is smooth and creamy. If the soup is too thick, add more broth to thin it out. Serve hot with a dollop of sour cream, if desired.
Notes
- Use fresh, high-quality ingredients. Fresh carrots, ginger, and vegetable broth will make a big difference in the taste of your soup.
- Roast the carrots before making the soup. Roasting the carrots will bring out their natural sweetness and add depth to the flavor of the soup.
- Don’t overcook the soup. Overcooking the soup can cause it to lose its bright color and fresh flavor. Cook it just until the carrots are tender.
- Adjust the seasoning to taste. Taste the soup before serving and add more salt, pepper, or other seasonings as needed.
Variation | Instructions |
Coconut Carrot Ginger Soup | Add a can of coconut milk to the soup and garnish with toasted coconut flakes. |
Curried Carrot Ginger Soup | Add a tablespoon of curry powder to the soup and garnish with fresh cilantro. |
Spicy Carrot Ginger Soup | Add a pinch of cayenne pepper to the soup and garnish with sliced jalapenos. |
![Spiced Carrot Ginger Soup Recipe](https://habitplants.com/wp-content/uploads/2023/04/Carrot-soup-500x500.jpg)
Spiced Carrot Ginger Soup Recipe 2
Ingredients
- 4 Pounds Carrots Chopped
- 1 Onion Chopped
- 3 Cloves Garlic Chopped
- 4 Tablespoons Olive Oil Extra Virgin
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Hot Curry Powder
- 1 Tablespoon Sweet Curry Powder
- 1 Tablespoon Smoked Paprika
- 1 Lemon Zested and Juiced
- 1 Tablespoon Salt to taste
- Water
Instructions
- Heat up some olive oil in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic, and stir and cook for around 5 minutes.
- Add ground ginger, curry powders, smoked paprika, and salt, and stir to coat the vegetables. Cook for an additional 2-3 minutes.
- Pour enough water into the pot to completely cover the vegetables. Increase the heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
- Cover and cook for roughly 30 minutes, or until the vegetables are very soft.
- Remove from heat and allow the soup to cool until it's safe to handle, which should take at least 15 minutes.
- Stir in some lemon juice and zest.
- Puree the soup in a blender in batches. For each batch, add some bread pieces and blend until you achieve the desired consistency. If necessary, add some extra water to the blender to ensure that everything blends properly.
- Transfer the blended soup to a large bowl, and then combine all of the batches together in the pot. Adjust the salt and seasonings to taste.
- Warm the soup over low heat before serving.