Ah, the humble carrot—often overshadowed by its more glamorous veggie counterparts, yet it holds a magic all its own. Picture this:
a chilly evening, maybe some rain tapping at the window, and the aroma of ginger wafting from the kitchen. This carrot ginger soup, with its vibrant color and warming spice, feels like a hug in a bowl.
You know how sometimes you just want something simple yet utterly comforting? This is it.
Steps
- Warm the olive oil in a large pot over medium heat. Add the chopped onions, salt, and pepper, and cook for about 8 minutes until the onions are soft, stirring occasionally.
- Add the garlic and carrots to the pot, continuing to cook for another 8 minutes, stirring every so often to ensure even cooking.
- Mix in the grated ginger, apple cider vinegar, and vegetable broth. Bring the mixture to a boil, then lower the heat and allow it to simmer for 30 minutes.
- Let the soup cool slightly, then transfer it to a blender and blend until smooth. Adjust the consistency with water if the soup is too thick, and add maple syrup for extra sweetness if desired.
- Serve the soup with a drizzle of coconut milk for garnish, if you like.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- ½ teaspoon sea salt
- 3 garlic cloves, smashed
- 1 pound carrots, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- Freshly ground black pepper
- 1 teaspoon maple syrup, optional
- Coconut milk, for garnish, optional
FAQ
- Can I use a different type of oil instead of extra-virgin olive oil?
- Yes, you can substitute extra-virgin olive oil with other oils like avocado oil or coconut oil. These alternatives may slightly alter the flavor profile, but they will still add richness to the soup.
- Is it possible to make this soup ahead of time?
- Absolutely! This carrot ginger soup can be prepared in advance and stored in the refrigerator for a few days. It’s an excellent option for a make-ahead Thanksgiving starter or a convenient weekday lunch.
- What can I serve with carrot ginger soup to make it a complete meal?
- This soup pairs well with a simple massaged kale salad or toasted bread topped with smashed avocado and pesto. It can also be served alongside herbed farro for a more filling meal.
- Can I use a regular blender instead of a high-speed blender like Vitamix?
- Yes, you can use a standard blender, but a high-speed blender like the Vitamix A3500 ensures a smoother and creamier texture. If using a regular blender, you may need to blend in batches and for a longer duration to achieve the desired consistency.
- Are there any alternatives to apple cider vinegar in this recipe?
- If you don’t have apple cider vinegar on hand, you can use other vinegars like white wine vinegar or lemon juice to add brightness and tanginess to the soup.
Tips
- Use Fresh Ingredients: Opt for fresh, high-quality carrots and ginger for the best flavor. Fresh produce enhances the soup’s natural sweetness and zest, elevating the overall taste.
- Blend Thoroughly: To achieve a perfectly smooth and creamy texture, blend the soup well. If you have access to a high-power blender, it can make a significant difference in the soup’s consistency.
- Adjust Seasoning to Taste: After blending, taste the soup and adjust the seasoning as needed. Adding more salt, pepper, or a touch of maple syrup can help balance the flavors to your preference.
- Serve with Complementary Sides: Enhance your meal by pairing the soup with a simple salad or avocado toast. These sides add texture and variety, making the dish more satisfying.
Equipment
- Vitamix A3500 Blender – This high-performance blender is recommended for pureeing the soup to achieve a smooth and creamy texture.
