Warm from the inside and tastes simply delicious
©Getty Images/Larissa Veronesi
Carrots are packed with healthy nutrients! So reason enough to take them more often. Since winter is known to be soup time, how about a delicious and vegan carrot and ginger soup? We have the delicious recipe for you!
Carrot and ginger soup recipe
You know what I love about soup? They are just practical. If you don’t eat all of our delicious Carrot Ginger Soup, you can easily store it in the fridge for 2-3 days and then just reheat it and enjoy. This also makes it perfect as a meal prep for the office!
Alternatively, the soup can also be frozen. Then you have a hot dish in stock when it needs to be fast again.
You need this for 2-3 servings:
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1 onion
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2-3 garlic cloves
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1-2 tablespoons of ginger
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1 kg of carrots
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500 ml vegetable broth
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400 ml coconut milk or vegan cream
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juice of half an orange
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1 tablespoon apple cider vinegar
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1 tablespoon of agave syrup
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1/2 teaspoon yellow curry powder
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1/2 teaspoon paprika powder
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Chilli flakes to taste
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salt and pepper to taste
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oil for frying
For garnish (optional):
Here’s how the dish works:
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Cut onions and carrots into small cubes, peel ginger and garlic and grate/mash finely. Tip: If you want, you can also add some potatoes. Then the soup will be even more filling.
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Heat the oil in a large saucepan and sauté the onions until translucent. Then add carrots to the pot and fry for 8-10 minutes. Add the garlic and ginger for the last two minutes and saute as well.
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Stir in the sauce and coconut milk/cream. Then add orange juice, apple cider vinegar, agave syrup, paprika powder and chili flakes. Season with salt and pepper and simmer for 20 minutes.
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Optionally, while the soup is simmering, you can make your own roasted pumpkin seeds. All you need are pumpkin seeds, some butter and salt. Put everything in a pan and roast the seeds at a low temperature until they turn golden brown.
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The soup with a hand blender (here at Amazon) or puree in a blender to desired consistency. Taste again and divide into portions. Serving idea: Garnish the dish with extra cream, fresh parsley or pumpkin seeds. It goes well with crusty bread.
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