Nothing better than a warm bowl of soup on a 90 degree day. Ha, just kidding. But you know what, we’re actually enjoying this soup now even though summer weather is still going strong in LA.
I’ve been making this Carrot Ginger Soup for years. In fact it was one of the first recipes on my Auntie Treats blog way back when. It really is a timeless winner. K and I enjoyed it pre-kids and now the four us all love it. Because really, there’s not much to not love here.
Carrots are one of those “safe” veggies that most kids don’t turn their noses up at, right? And the ginger adds a little sophistication and warmth without being overpowering for younger palates. Add a dollop of yogurt, a little cilantro (if that’s your thing,) and a nice wedge of crusty bread, a side salad if you feel so inclined and you have a wonderful meatless Monday or anytime meal any day of the week, any time of year really. But the fall months do truly beg for this warm and comforting soup.
And it keeps beautifully in the fridge for easy leftovers or lunches. I recommend making a double batch. You’ll never regret it. And you can even get crazy and triple it and freeze for a rainy day when meal-time prep isn’t an option or you just don’t feel like cooking but want something warm, satisfying and healthy too.
The ingredient list is simple- Fresh carrots sauteed with some onion and olive oil get perfumed with a little fresh grated ginger, then soften up in some broth (chicken or veggie) and a few seasonings like kosher salt, pepper, cumin and fresh ground nutmeg. Then a quick run of the immersion blender or quick pulse in a regular blender and you’re pretty much good to go. You can get it as smooth as you like or leave it a little thicker if you want. Then garnish and enjoy. This is just as described. Simply delicious.
I hope wherever you are, you maybe have some better fall-like and soup-weather-temps or at least are still indulging on the season’s flavors and recipes like I am. If not, maybe this one will inspire you to start.
And as always, I’d love to know if you give this recipe a try and how it goes. Happy soup season!
Simply Delicious Carrot Ginger Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 1 lb carrots, peeled and chopped
- 1 1/2 inch piece of fresh ginger, peeled & finely chopped
- 2 1/2 cups chicken stock (or veggie stock to make it vegan)
- 1 1/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- Fresh black pepper
- 1/8 tsp fresh grated nutmeg
To garnish:
- 1/4 cup Greek-style yogurt
- chopped fresh cilantro
Instructions
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Begin by sauteing the onions with the olive oil on low heat in a medium pot. After the onions soften quite a bit and become translucent, add the carrots and the fresh ginger and cook for about 5-7 minutes more.
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Stir in the salt, cumin, ground ginger and some fresh ground pepper, followed by the chicken stock. Bring the stock to a boil and then turn the heat back down to low. Let the soup simmer for about 20 minutes so the vegetables become nice and soft.
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Next using an immersion blender or regular blender puree the soup until it is completely smooth or a little chunky if that's how you like it. Pour it back into the pot and season the soup with the fresh grated nutmeg, more salt and pepper to taste, stirring over a low flame. If necessary, add a little more chicken stock if you prefer a thinner consistency.
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Stir the nonfat yogurt a few times so it becomes a little creamy. Divide the soup among your bowls. Serve warm and garnish with a dollop of yogurt and some fresh cilantro. Some nice crusty bread makes a great accompaniment too. Enjoy!
Recipe Notes
*To make this vegan- use vegetable stock or water and non-dairy yogurt for the garnish.
