For an even richer flavor, roast the carrots before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes. A touch of maple syrup or honey can enhance the natural sweetness of the carrots. Garnish with a swirl of coconut milk or a sprinkle of toasted pumpkin seeds for a beautiful presentation.
Gingered Carrot Soup
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS420
Embrace the vibrant flavors of autumn with this velvety Gingered Carrot Soup. Fresh ginger and a whisper of garlic dance with sweet carrots in a creamy broth, creating a comforting and aromatic culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol9 mg
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Fiber4 g
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Protein9 g
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Saturated Fat2 g
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Sodium550 mg
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Sugar10 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 mins In a large, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the minced onion, grated ginger, and garlic. Sauté until the onion becomes translucent and fragrant, about 8 minutes.
02 Step
Recipe View 30 mins Pour in the chicken or vegetable stock and add the sliced carrots. Bring to a simmer, then cover the pot and reduce the heat to low. Let it simmer until the carrots are fork-tender, approximately 30 minutes.
03 Step
Recipe View 5 mins Carefully transfer the soup in batches to a blender or food processor. Secure the lid tightly and pulse a few times before blending until completely smooth. Pour the blended soup into a clean saucepan.
04 Step
Recipe View 2 mins Gently heat the soup over low heat. Stir in the evaporated milk (or half-and-half) and ground cumin. Season with sea salt and freshly ground black pepper to your liking. Heat through, but do not boil.
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Rosanna Huels
Apr 18, 2025The tip about roasting the carrots is genius! It adds so much depth of flavor.
Emil Lindgren
Apr 6, 2025I made this for a dinner party and it was a hit. Everyone loved the creamy texture and the subtle spice.
Callie Grimes
Feb 16, 2025I added a pinch of cayenne pepper for a little extra kick and it was delicious!
Madaline Hilll
Nov 19, 2024I found that blending the soup while still hot was a bit messy. I recommend letting it cool slightly first.
Pink Bosco
Jan 9, 2024This soup is incredibly flavorful and easy to make! The ginger really shines through.
Garnet Torp
Dec 14, 2023I used coconut milk instead of evaporated milk and it gave the soup a lovely sweetness.
Lowell Hermann
Dec 5, 2022So comforting on a cold day. I will definitely be making this again!