This thick and creamy Carrot Ginger Soup is a sure way to stay warm and healthy this chilly season!
It is true that sometimes the most nutritious and delicious food are the ones that are really simple and quick to make. This Carrot Ginger soup is all that and simply just carrots and some ginger with some scallions and a little cream, which you can replace with coconut cream to make it vegan.
I know you are thinking that you could probably skip this step since it will all be pureed later, but I find that crushing the ginger before cooking it releases its flavor more so a little can actually go a long way.
My friend Sarah was the one who suggested this soup to me somewhat like a year ago. I don’t know why I kept on forgetting about it and now I can only regret that I haven’t tried it earlier. As much as I love creamy pumpkin soup, I think this is definitely a competition. Both are creamy, simple and yummy, but I have to say that ginger gives this soup that extra oomph.
I made this and serve it together with Salisbury Steak for dinner last weekend and they were perfect together. I am sure though that this soup can stand on its own with just some good bread on the side, it should fill you up good.
Carrot Ginger Soup made easy and creamy!
- 2 tablespoons butter
- 1 stalk green onion or scallion - - chopped
- 2 cups carrots - - cut into cubes
- 1 thumb fresh ginger - - crushed
- 2 cups water
- 1 chicken broth cube
- 2-3 tablespoons table cream - (or coconut cream for vegan)
- salt - - as needed
- In a small pot, melt butter over medium heat. Add the chopped scallions and cook for a minute or until almost limp and translucent.
- Add the carrot cubes and cook for another 2 minutes, stirring from time to time. Next, add crushed ginger and cook for another minute.
- Pour in the water and add the chicken broth cube. Cover pot with the lid and bring to boil. Once boiling, lower heat to low and continue cooking for 7-10 minutes or until carrots are done.
- Purée the soup with a stick (immersion) blender, or transfer the soup to a blender and purée until completely smooth and pour back to the pot.
- Add cream or coconut cream and cook for another minute. Serve warm with sprinkled chopped parsley or chives.