BEST EVER CREAMY CARROT GINGER SOUP
This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make!
Provided by Chrissie
Categories Appetizer Dinner Lunch Soup
Time 30m
Number Of Ingredients 10
Steps:
- Put a large pot over medium heat and add the olive oil.
- Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
- Grate some ginger over the pot as the vegetables are heating up and stir that in too.
- Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
- Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
- Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
- Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
- Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
- Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g
CREAMY ROASTED CARROT SOUP WITH GINGER
Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
- Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
- Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
- Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!
Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving
CARROT & GINGER SOUP
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CARROT CORIANDER GINGER SOUP RECIPE - (4.4/5)
Provided by shobhapink
Number Of Ingredients 10
Steps:
- 1. In a large pan fry chopped onion, chopped garlic in a splash of oil for 5 minutes until softened but not browned. 2. Add chopped carrot, grated ginger & chopped celery, cover pan & sweat vegetables for 5 mins. 3. Add coriander, water & stock cube, stir well & bring to boil. Reduce heat & simmer until carrots are tender, about 20 minutes. 4. Lastly add salt, soya milk, season, liquidise until smooth & serve in a bowl.
CARROT-GINGER SOUP
Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
- Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
- Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 2.5 mg, Fat 10.8 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 9.3 g, Sodium 757.2 mg, Sugar 4.6 g
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
CARROT AND CORIANDER SOUP II
I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.
Provided by VCOLLO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
- Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g
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