Delicious taste: recipe for spicy carrot and ginger soup

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:

  • 1 onion

  • 2-3 garlic cloves

  • 1-2 tablespoons of ginger

  • 1 kg of carrots

  • 500 ml vegetable broth

  • 400 ml coconut milk or vegan cream

  • juice of half an orange

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon of agave syrup

  • 1/2 teaspoon yellow curry powder

  • 1/2 teaspoon paprika powder

  • Chilli flakes to taste

  • salt and pepper to taste

  • oil for frying

For garnish (optional):

Here’s how the dish works:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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