Rebecca Thompson
Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.
Creamy Carrot Ginger Soup
The Creamy Carrot Ginger Soup is an intriguing blend of simple ingredients resulting in a luxuriously creamy and flavorful soup. Native to many cultures due to its practicality and simplicity, this soup is cherished for its healing and warming properties.
Loved by vegans and non-vegans alike, this soup is typically served in times of chilly weather or when comfort is needed the most. It's a go-to remedy for a common cold or even a moody day.
This vibrant soup is an amalgamation of carrots, ginger, and coconut milk with a hint of spice. Typically topped with sweet and spicy seeds, it can be garnished with Sriracha. Its gorgeous orange color, intriguingly spicy aroma, and velvety texture can make any event special.
- Calories200
- Time55
- Portions4
- Score4.00
Ingredients
Vegetables / Spices
- Carrots 0.67 pounds
- White Or Yellow Onion 0.33
- Minced Fresh Ginger 0.33 Tbsp
- Garlic 1 clove
- Sea Salt 0.25-0.33 tsp
- Red Pepper Flakes 0.08 tsp
Liquids
- Vegetable Broth 1 cups
- Light Coconut Milk 0.33 can
- Olive, Coconut, Or Avocado Oil 0.33 Tbsp
Seeds
- Raw Pumpkin Seeds 0.08 cup
- Raw Sunflower Seeds 0.67 Tbsp
- Diy Curry Powder 0.33 tsp
- Cayenne Pepper 0.04-0.08 tsp
- Maple Syrup 0.67 tsp
- Sea Salt 0.08 tsp
For serving
- Sriracha to taste
Preparation
Stovetop Preparation
Heat the oil in a large pot over medium heat. Add the carrots and onion, cooking until the onions are translucent and the carrots start to soften.
Next, incorporate the ginger, garlic, sea salt, and optional red pepper flakes. Continue cooking until the mixture becomes fragrant.
Pour in the broth and bring the mix to a simmer. Cover the pot, reduce heat to low, and let it simmer until the carrots become super tender. This should take approximately 15 to 20 minutes.
While the soup is simmering, optionally prepare the sweet and spicy seed topping.
After that, turn off the heat and infuse the soup with coconut milk. You can use an immersion blender to blend it. If you don't have an immersion blender, let the soup cool for a few minutes before transferring it to a traditional blender.
Finally, season the soup with more salt, serve it warm with the seedy topping and Sriracha, and enjoy!
Instant Pot Preparation
Turn on the sauté function on your Instant Pot and add the carrots, onion, and oil (or water). Sauté until the onions are translucent and the carrots start to soften.
Next, add the ginger, garlic, sea salt, and optional red pepper flakes. Continue cooking until the mixture becomes fragrant. After that, press “Cancel” to disable the sauté function.
Pour in the broth, close the Instant Pot lid, and switch on the pressure cooker on high for 5 minutes.
While the soup is cooking, optionally prepare the sweet and spicy seed topping.
After the timer goes off, let the steam release naturally. Once the pressure valve drops, open the lid and stir in the coconut milk.
Use an immersion blender to blend the soup until smooth and creamy. If the soup is too hot, let it cool first before transferring to a traditional blender.
Finally, season to taste with salt, serve warm with the seedy topping and Sriracha, and savor your homemade Creamy Carrot Ginger Soup!
Suggestions
Seedy Topping
Preheat oven at 350 F, and prepare a small baking sheet by lining it with parchment paper.
In a small bowl, combine the pumpkin seeds, sunflower seeds, maple syrup, curry powder, cayenne pepper, and sea salt. Toss everything until well combined.
Following that, spread the seeds over the baking sheet in a single layer.
Bake the seed mix for about 10-12 minutes, tossing halfway through.
Let the seeds cool before storing them. You can use these seeds not only as a topping for this soup, but also as a crunchy addition to salads or smoothie bowls.
Storing the Soup
You can store any leftovers in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
Reheat the stored soup in the microwave or stovetop until it becomes warm.
In the case of the seedy topping, you can store it in a sealed container and keep it at room temperature for up to 2-3 days or refrigerate for up to a week.
Variation and Substitution
You can adjust the consistency of the soup according to your preference by adding more or less broth. If a thinner soup is preferred, simply add more broth. For a more substantial soup, add less broth.
If you prefer not to use oil, substitute it with water.
For a nut-free alternative to coconut milk, try using cashew cream instead.
Frequent Questions
Can I use other types of oil instead of olive, coconut or avocado?
Yes, you can use any type of oil for this soup. However, olive, coconut, and avocado oils are recommended for their health benefits and flavors. The type of oil used can subtly affect the resulting flavor of your soup.
What can I substitute for ginger?
If you don't have fresh ginger, you can substitute it with 1/4 teaspoon of ground ginger. However, fresh ginger is prefered for its vibrant flavor.
What alternatives can be used instead of coconut milk?
If coconut milk is unavailable or you prefer not to use it, cashew cream is a great alternative that also helps maintain the creamy texture and flavor of the soup.
How can I make the soup more spicy?
The level of spiciness can be easily adjusted according to your preference. Add more red pepper flakes or Sriracha sauce to enhance the heat. Remember to add slowly and taste as you go to avoid making the soup too spicy.
Any specific type of carrots that I should use?
Any variety of carrots can be used to make this soup. Baby carrots can be a convenient option as they don't require much prep work. Just be sure to wash the carrots thoroughly before adding them to your soup.