| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 7g | 2g | 15g |
| sugars | fibre | protein | salt |
| 9g | 3g | 2g | 0.4g |
As a native New Yorker, I’m constantly inspired by the diverse culinary landscape of this incredible city. Walking through the streets of Manhattan or Brooklyn, you can literally taste the world. From vibrant street markets to upscale dining, there’s no shortage of inspiration for someone like me who loves to experiment with flavors. That’s part of why I love this Ginger Carrot Soup recipe. It perfectly encapsulates the spirit of New York’s eclectic food scene by blending simple, wholesome ingredients into something extraordinary.
A Symphony of Flavors
This Ginger Carrot Soup isn’t just about carrots and ginger; it’s about how these ingredients come together to create a rich, comforting bowl that’s both nutritious and delicious. The combination of fresh ginger and sweet carrots strikes a balance that awakens your taste buds while nourishing your body. Ginger, known for its anti-inflammatory and digestive benefits, adds a zesty kick that not only brightens the soup but also enhances its health profile. Meanwhile, carrots provide a hefty dose of beta-carotene and fiber, making this soup a powerhouse of nutrients.
When I think about comforting meals, soups often come to mind. There’s something incredibly soothing about a warm bowl of soup on a chilly day. The Ginger Carrot Soup excels in this regard, offering both warmth and a burst of flavor that can be enjoyed any time of the year. It’s reminiscent of other beloved vegetable-based soups like butternut squash or tomato bisque, yet it stands out for its unique blend of ingredients.
Versatility and Pairing
One of the reasons I adore this recipe is its versatility. You can dress it up with a swirl of heavy cream for added richness or keep it light by omitting the cream entirely. Fresh herbs like cilantro or parsley can also be used for garnish, adding a nice touch of freshness. The soup pairs wonderfully with a side of crusty bread or a light salad, making it a fantastic starter for a larger meal or a satisfying dish on its own.
For those of us who enjoy uplifting our traditional recipes with a hint of gourmet flair, this Ginger Carrot Soup is a fantastic addition to the repertoire. It’s also a great way to introduce more vegetable-based dishes into your diet. Speaking of vegetables, if you’re into plant-based cooking, you might enjoy exploring other similar dishes like Roasted Butternut Squash Soup or Tomato Basil Soup.
Whether you’re a fan of classic New York fare or global flavors, this Ginger Carrot Soup offers a little bit of everything. I can’t wait for you to try it and taste the harmonious blend of flavors for yourself.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/2 pounds carrots, peeled and sliced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup orange juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Fresh herbs for garnish (optional)
Method
Step One
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Step Two
Add 1 large chopped onion and cook until softened, about 5 minutes.
Step Three
Stir in 1 1/2 pounds of peeled and sliced carrots and 1 tablespoon of grated fresh ginger. Cook for another 5 minutes, stirring occasionally.
Step Four
Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook until the carrots are tender, about 20 minutes.
Step Five
Remove the pot from the heat and, using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Step Six
Return the pot to the stove over low heat. Stir in 1 cup of orange juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. If using, also stir in 1/2 cup of heavy cream.
Step Seven
Continue to cook the soup over low heat until warmed through, about 5 minutes.
Step Eight
Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.
