Carrot Ginger Soup
This comforting and vibrant carrot ginger soup is packed with flavor and nutrients. The natural sweetness of carrots combined with the warmth of ginger creates a delightful combination, perfect as an appetizer or a light meal.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 ladle
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 4 cups carrots, chopped About 6 medium carrots.
- 1 medium onion, diced About 1 cup.
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- optional fresh cilantro For garnish.
- optional lime wedges For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the grated ginger and ground cumin, cooking for an additional minute until fragrant.
- Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 20 minutes or until the carrots are tender.
- Remove the pot from heat and allow it to cool slightly. Use a blender or immersion blender to puree the soup until smooth.
- Return the blended soup to the pot, and season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach desired consistency.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
For a spicier kick, you can add a pinch of cayenne pepper or a small diced jalapeño while sautéing the onions.
This soup can be stored in the refrigerator for up to 3 days and also freezes well for up to 3 months.