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
SPICY GINGER VEGETABLE SOUP
For an even heartier version of this amazing soup, add cooked 100% buckwheat noodles or brown, black, or red rice just before serving.
Provided by Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot, combine the broth, lemongrass, ginger, and garlic. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove the lemongrass and bring to a boil.
- Add the mushrooms, shallots, bok choy, and carrot. Reduce the heat to low and cook for 3 minutes. Stir in the scallions, lime, tomatoes, Healthy Hot Sauce, and Savory Spice Blend. Simmer until hot, about 2 minutes. Garnish with Thai basil or cilantro and serve hot.
EASY GINGER VEGETABLE SOUP
Make and share this Easy Ginger Vegetable Soup recipe from Food.com.
Provided by Glitterhoof
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pot and add ginger. Sauté for a minute or so.
- Add carrots and celery and sauté until they begin to sweat.
- Add soy sauce/tamari and water and bring to gentle boil.
- Add cabbage and sprouts and cook until the vegetables are just tender and the cabbage begins to wilt.
Nutrition Facts : Calories 52.9, Fat 1.7, SaturatedFat 0.3, Sodium 400.6, Carbohydrate 8.2, Fiber 2.4, Sugar 4.3, Protein 2.6
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