Ginger Carrot Soup Recipe

A generous knob of fresh ginger and just a hint of turmeric add some zing to this savory-sweet soup.

Carrots, apples, and zucchini might not seem like an obvious combination, but it really works here: all three of them have a slightly different combination of sweet and hearty, and all together, they make a very tasty soup.

Make it with vegetable stock for your vegan friends, or whip up a big batch of bone stock for an even more velvety taste.

The zucchini also makes this one slightly lower in carbs per serving than a soup made only with carrots and apples – there’s nothing wrong with carbs, but if you’re trying to lower yours for any reason, it’s a good recipe to have up your sleeve.

Try this soup with a steak salad to add some body to the meal, or maybe as an appetizer for richer meat like lamb or duck. It’s colorful enough to perk up any table, and it goes well with a surprising number of different main courses.

And these kinds of sweet gingery soups almost get better as leftovers because the flavors develop a little in the fridge and get even more intense the next day. Why not make a double batch and see for yourself?

Ginger Carrot Soup Recipe

SERVES: 4 PREP: 15 min COOK: 45 min

Ingredients

• 8 carrots, peeled and roughly chopped;
• 2 small zucchini, peeled and roughly chopped;
• 1 small onion, diced;
• 1 apple, peeled and roughly chopped;
• 2 tbsp. fresh ginger, minced;
• 1 tsp. turmeric;
• Pinch of cinnamon;
• 4 cups chicken or vegetable stock;
• 1 cup coconut milk; (optional)
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt some cooking fat in a saucepan placed over medium-high heat.
2. Add the ginger and the onion and cook until fragrant, about 4 minutes.
3. Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
4. Pour in the stock and bring to a boil; lower the heat and let everything simmer for 25 to 30 minutes.
5. Puree the soup using an immersion blender or in batches using a blender.
6. Pour in the coconut milk, season to taste, and serve warm.

Ginger Carrot Soup Recipe

A sweet winter soup with just a hint of heat: it's perfect to warm up with whenever you need something tasty.

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Soup

Cuisine American

Servings 4 people

Calories 190 kcal

Ingredients

  

1x2x3x

• 8 carrots peeled and roughly chopped
• 2 small zucchini peeled and roughly chopped
• 1 small onion diced
• 1 apple peeled and roughly chopped
• 2 tbsp. fresh ginger minced
• 1 tsp. turmeric
• Pinch of cinnamon
• 4 cups chicken or vegetable stock
• 1 cup coconut milk optional
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt some cooking fat in a saucepan placed over medium-high heat.
  Cooking fat
• Add the ginger and the onion and cook until fragrant, about 4 minutes.
  2 tbsp. fresh ginger, 1 small onion
• Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
  8 carrots, 2 small zucchini, 1 apple, 1 tsp. turmeric, Pinch of cinnamon
• Pour in the stock and bring to a boil lower the heat and let everything simmer for 25 to 30 minutes.
  4 cups chicken or vegetable stock
• Puree the soup using an immersion blender or in batches using a blender.
• Pour in the coconut milk, season to taste, and serve warm.
  1 cup coconut milk, Sea salt and freshly ground black pepper

Nutrition

Calories: 190kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 973mgPotassium: 547mgFiber: 3gSugar: 11gVitamin A: 3480IUVitamin C: 23mgCalcium: 42mgIron: 3mg

Keyword carrot, carrots soup, ginger

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