Carrot Ginger Soup

Carrot ginger soup is a creamy cool-weather classic happens to be vegan and is made with a few healthy and inexpensive ingredients including carrots, onions, garlic, ginger, coriander, cumin, and garam masala and, if desired, coconut milk. Ready in minutes.

Adapted from Gwyneth Paltrow | It's All Easy | Grand Central Life & Style, 2016

Carrot ginger soup. You may think it’s nothing innovative, not in any of its million iterations. But try this simple and slightly spicy iteration and get back to us. It’s creamy and easy and healthy and vegan and scrumptious and certain to draw compliments. And unlike many carrot soups, it’s not overly sweet, which we quite like. To fancy it up a touch, dribble a little coconut milk over the soup just before serving.–Renee Schettler Rossi

Carrot Ginger Soup

• Quick Glance
• 15 M
• 1 H
• Serves 4

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Ingredients

• 2 tablespoons coconut oil
• 1 large onion (9 oz), cut in half and thinly sliced
• Salt
• 2 garlic cloves, thinly sliced
• 2 tablespoons chopped fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 pound carrots, scrubbed and cut into 1-inch (2.5-centimeter) pieces (2 1/2 to 3 cups)
• 3 cups chicken stock or vegetable stock
• Freshly ground black pepper
• , Coconut milk (optional)

Directions

• 1. In a heavy-bottomed pot over medium heat, warm the coconut oil until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat, stirring occasionally, until the onion is very soft, about 20 minutes.
• 2. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the cumin, coriander, and garam masala and continue to cook, stirring, for another minute.
• 3. Toss in the carrots, stock, and another big pinch of salt. Bring the mixture to a gentle boil. Turn down the heat and simmer gently until the carrots are very tender, 20 to 30 minutes.
• 4. Blend the soup in the pot with an immersion blender or, if using a blender, let the soup cool for at least 10 minutes and then carefully pour it into the blender and purée until creamy and smooth, working in batches if necessary.
• 5. Season to taste with salt and pepper. Ladle the soup into bowls. If desired, add a dribble of coconut milk. Serve warm. Originally published April 12, 2016.

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