Carrot Ginger Soup
Carrot Ginger Soup
This vibrant soup delivers big flavor from just a handful of ingredients. It begins with roasting the carrots, which deepens their natural sweetness and helps retain their nutrients. The carrots are then blended with sautéed shallots, ginger, and garlic until smooth. On its own, the soup is luxuriously creamy, but add a splash of lemon juice, a touch of miso, and a swirl of coconut milk, and it becomes other worldly! The result is a harmonious blend of sweetness, savory depth, and a gentle, peppery warmth from the ginger. All of the ingredients are known for their nourishing qualities and traditional immune-supporting properties, making this a perfect soup when you’re feeling run down or trying to stay well.
Serves 3
Ingredients
2 1/4 lbs (1050g) Carrots, roughly chopped
2 (150g) Shallots, sliced
3 cloves Garlic minced
2 Tbsp (30ml) Olive Oil, divided
2 Tbsp (30ml) warm Water
1 1/2 Tbsp (12g) grated Ginger (about 2 1/2” knob)
1 1/2 Tbsp (23g) Miso Paste
4 cups (946ml) Vegetable Broth
1/2 cup (118ml) Coconut Milk
Garnish with:
Chopped Cilantro
Micro Greens
Coconut Milk or Plain Unsweetened Plant Based Yogurt
Directions
1.Peel and roughly chop the carrots. Spread them out onto a lined baking sheet and toss with 1 Tbsp of Oil. Bake at 375 for 25 minutes or until fork tender. Set aside.
2.In a large pot, heat 1 Tbsp of oil on medium heat. Add in the sliced shallots and cook for 3-5 minutes or until translucent. Add in the grated ginger and minced garlic. Continue cooking for 2-3 minutes or until the garlic and ginger are fragrant.
3.Add in the roasted carrots and mix well. Cover with the vegetable broth and turn the heat down to medium low. Cover the pot and allow to simmer for 10 minutes.
4.Carefully add the soup to a blender and blend until desired consistency. Blend in batches if necessary. Add the blended soup back to the pot.
5.Before returning the pot to heat, mix in the lemon juice, miso paste mixed with the warm water and coconut milk. Heat the soup on low until heated through and serve.
6.Garnish with any combination of chopped cilantro, micro greens, coconut milk or a dollop of unsweetened plain plant based yogurt.
