Carrot And Ginger Soup – The Delish Recipe

In this vibrant and comforting carrot and ginger soup, the sweetness of roasted carrots and the zing of fresh ginger come together in perfect harmony.

With a hint of smoky paprika and a touch of cumin, this soup is a flavorful and nourishing delight that’s sure to warm your heart and soul.

Ready Time

40 mins

Yields

8 servings

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 pounds carrots, chopped
2 inches fresh ginger, peeled and chopped
4 cups vegetable broth
1 large can diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional: sour cream or yogurt, chopped fresh herbs (parsley, cilantro, or scallions) for garnish

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the chopped carrots and cook for 5 minutes, stirring occasionally.

Add the chopped ginger and cook for an additional 2 minutes, stirring constantly.

Pour in the vegetable broth, diced tomatoes, ground cumin, smoked paprika, salt, and pepper.

Stir to combine, then bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until the carrots are tender.

Use an immersion blender to puree the soup until smooth.

Alternatively, let the soup cool and puree it in batches in a blender.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs, if desired.

Notes

For a more intense flavor, use roasted garlic instead of raw, simply slice the top off a whole head of garlic, drizzle with olive oil, and roast at 400°F (200°C) for 30-40 minutes until soft and mashed.

Make sure to peel the ginger carefully, as the skin can be a bit tough.

You can also use a spoon to scrape off the skin if a vegetable peeler is too tricky.

Vegetable broth can be substituted with chicken broth for added richness, or use a combination of both for a deeper flavor.

Smoked paprika adds a nice smoky depth, but feel free to omit or substitute with sweet paprika if you prefer a milder flavor.

For a creamier soup, add a splash of heavy cream or coconut cream towards the end of the simmering time, or use an immersion blender to blend in some of the sour cream or yogurt garnish.

This soup freezes beautifully, so consider doubling the recipe and storing some for a rainy day.

Simply thaw and reheat when needed.