Carrot Ginger Soup

Get ready to experience pure comfort in a bowl! This velvety carrot ginger soup is like a warm hug for your taste buds, combining the natural sweetness of carrots with the zippy kick of fresh ginger.

What makes this soup truly special is how the cinnamon adds an unexpected warmth that perfectly complements the bright ginger notes. Plus, it’s incredibly creamy without any dairy, making it both indulgent and healthy!

Ingredients

For the Base:

• 2 tbsp avocado oil or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp fresh ginger, minced
• 2 pounds carrots, peeled and chopped
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp cinnamon
• 1 tsp salt

Optional Toppings:

• Coconut cream
• Crispy shallots
• Toasted pine nuts
• Fresh cilantro

Steps

1. Heat 2 tbsp oil in a large pot over medium-high heat. Add diced onions and cook for 1-2 minutes until translucent. You’ll know they’re ready when they become slightly transparent and soft.
2. Add minced ginger and garlic, stirring constantly for 1 minute. Keep a close eye here – garlic can burn quickly and become bitter.
3. Add chopped carrots and cook for 10 minutes, stirring frequently. This initial sauté helps develop deeper flavor. The carrots should start to soften slightly but not brown.
4. Pour in 4 cups vegetable broth and add bay leaf, cinnamon, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes. Test doneness by piercing carrots with a fork – they should offer no resistance.
5. Remove bay leaf and turn off heat. Using an immersion blender (or transfer to a standard blender), puree until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid.
6. Divide into bowls and garnish as desired. For the creamiest presentation, swirl 1 tbsp coconut cream into each bowl and top with crispy shallots, toasted pine nuts, and fresh cilantro.

Smart Swaps

• Use coconut oil instead of avocado oil for a subtle tropical note
• Swap vegetable broth with bone broth for extra protein (4 cups)
• Try sweet potatoes for 25% of the carrots to add variety

Make It Diabetes-Friendly

• Reduce carrots to 1.5 pounds and add 1 head cauliflower (reduces carbs by 8g per serving)
• Use low-sodium vegetable broth to control blood pressure
• Add 1 tbsp chia seeds per serving for blood sugar regulation
• Serve in 1-cup portions alongside protein

Pro Tips

• Peel ginger with a spoon edge for minimal waste
• Blend in 2-3 batches for the smoothest texture
• Cool completely before freezing in 2-cup portions
• Reheat with a splash of broth to maintain consistency