Carrot soup with ginger

Vegan carrot soup in a gray bowl on a marble table. Sliced bread and half an orange is placed in the background.

Carrot soup with ginger

This soup is made easily by boiling carrots and other ingredients in vegetable stock, and using a hand blender to puree the soup smooth. Carrot soup with ginger is a colourful soup with an amazing blend of flavours. This is a great recipe for colder days, or any other time where you would find soup to be appropriate.

I love a good soup recipe, and I always serve them with crusty bread. This recipe is perfect for a light main course, but it can also be used as an appetiser.

Carrot soup with ginger in a bowl with sliced orange and bread in the background.

How to make carrot soup with ginger

The basis of carrot soup is either roasted or boiled carrots. For the sake of this recipe, we simply boil carrots in vegetable stock along with flavourful ingredients that really make an impact. Start by heating up a tiny bit of olive oil or cooking spray in a large pot, then saute finely chopped ginger, garlic and onion until the onion is soft and translucent. This normally takes about 3-5 minutes. Then, add all the other ingredients except the salt and pepper.

Bring the soup to a boil, and allow it to cook until the carrots are soft enough to easily be pierced with a fork. Use a blender or a hand blender to puree the soup smooth, then add salt and pepper to taste. If you find that the soup is too thick for your preference, you can add more water or vegetable stock until you reach your desired consistency.

Using leftover carrots

You can make this recipe using leftover boiled or roasted carrots. Simply saute the garlic, ginger and onion according to instructions, then add the remaining ingredients including the leftover carrots. As the carrots have already cooked through, you simply have to bring the soup to a boil and allow it to cook for a few minutes before using a hand blender or a blender to puree the soup smooth. This recipe is a perfect way to use up large quantities of leftover carrots and prevent food waste.

Carrot soup in gray bowls on a marble table. Halved orange and bread on the sides.

Can you freeze carrot soup

This recipe is perfect for freezing. Allow the carrot soup to cool down completely, then add it to the freezer. You can either freeze down large batches of soup, or separate into single servings for easy, quick meals later on. Frozen carrot soup with ginger should ideally be consumed within 3 months, or it might lose some flavour. To reheat the soup, allow it to thaw either in the fridge overnight, or in a microwave using the defrost function. Reheat the soup in the microwave or in a pot on the stove top until it is piping hot.

Making vegan carrot soup

This recipe is naturally vegan and vegetarian. Some carrot soup recipes add dairy products like cream, sour cream or milk. For this recipe I find that carrots and vegetable stock or water makes the soup creamy enough if you have a hand blender available, and the added dairy is therefore unnecessary. We use seasoning like coriander, and ginger, orange, garlic and onion to bring out even more flavour in the soup. In addition to being vegan, this means that this soup is dairy free and lower in calories compared to many other recipes.

More delicious soups you will love:

Carrot soup with ginger

This soup is made easily by boiling carrots and other ingredients in water, and using a hand blender to puree the soup smooth. Carrot soup with ginger is a colourful soup with an amazing blend of flavours.
Prep Time5 mins
Cook Time25 mins
Course: Dinner, lunch, Main Course, Soup
Cuisine: International
Keyword: carrot, carrots, ginger, vegan soup
Servings: 4
Calories: 125kcal
Cost: Cheap

Ingredients

  • 1 kg carrots
  • 1100 ml vegetable stock or water + 2 stock cubes
  • 1 onion
  • 1 garlic clove
  • 1 3 cm piece fresh ginger
  • 1 orange (juice only)
  • 1/4 tsp coriander
  • 1/8 tsp nutmeg
  • salt, pepper
  • 1 tsp olive oil or cooking spray

Instructions

  • Peel and finely chop garlic, onion and ginger. Peel and dice the carrots.
  • Heat up a tiny bit of olive oil or cooking spray in a large pot, then saute finely chopped ginger, garlic and onion until the onion is soft and translucent. This normally takes about 3-5 minutes.
  • Then, add all the other ingredients except the salt and pepper.
  • Bring the soup to a boil, and allow it to cook until the carrots are soft enough to easily be pierced with a fork.
  • Use a blender or a hand blender to puree the soup smooth, then add salt and pepper to taste. If you find that the soup is too thick for your preference, you can add more water or vegetable stock until you reach your desired consistency.

Notes

This recipe is perfect for freezing. Allow the carrot soup to cool down completely, then add it to the freezer. You can either freeze down large batches of soup, or separate into single servings for easy, quick meals later on. Frozen carrot soup should ideally be consumed within 3 months, or it might lose some flavour. To reheat the soup, allow it to thaw either in the fridge overnight, or in a microwave using the defrost function. Reheat the soup in the microwave or in a pot on the stove top until it is piping hot.

Using leftover carrots

You can make this recipe using leftover boiled or roasted carrots. Simply saute the garlic, ginger and onion according to instructions, then add the remaining ingredients including the leftover carrots. As the carrots have already cooked through, you simply have to bring the soup to a boil and allow it to cook for a few minutes before using a hand blender or a blender to puree the soup smooth. This recipe is a perfect way to use up large quantities of leftover carrots and prevent food waste.
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