This carrot ginger soup is a simple, healthful, and comforting winter recipe that is gluten free, dairy free, sugar free, and ideal for people following a paleo diet. Contains instructions for cooking it in both an Instant Pot and on the stovetop. It will also be ready in 30 minutes! Make it one of your favorite soups.
Is there anything different now that we were in the future if you’re here because it’s the new year and you’re looking for healthier meals to detox after the holidays? Can ice cream mysteriously lose its calories?
Did anybody wake up to a swarm of puppies or a government that has suddenly decided that we can all get along? DID RYAN REYNOLDS REALIZE HE HAD FOUND HIS ONE TRUE LOVE?
I’m quite sure none of that occurred, but correct me if I’m wrong. Particularly on the final one.
Like most others, I consider January 1st of each year to be a new beginning. You hang a new calendar, you have a new date to put on checks (does anybody still do that? ), and it represents your renewed sense of self.
Maybe you’re beginning a new diet, going to a new gym, or, like me, utilizing a new budgeting and financial planning tool that you’re very excited about.
I’m really dull.
I decided to put down the doughnuts and try eating some vegetables instead. Fortunately, they were already in the fridge and pantry from my regular Christmas cleanse, so I put them to use.
Bluebirdcafela.com’s very first soup dish is Carrot Ginger Soup. It’s creamy, comforting, and has a soothing scent. Something about the aroma of carrot and ginger soup makes me feel as if I’m being wrapped in an unseen fuzzy blanket.
Contents
Ingredients for carrot ginger soup
- 1 tablespoon of olive or coconut oil
- 1 chopped red or yellow onion
- 2tablespoonsginger,chopped (approximately 1 knob) (about 1 knob)
- 2teaspoonsgarlic,minced (approximately 2 cloves) (about 2 cloves)
- 5 cups peeled and sliced carrots (about 7-9 carrots, depending on size)
- 16 oz. vegetable broth
- 1 teaspoon turmeric powder
- 1teaspoonsalt
- 1 tsp ground pepper
- optional tsp ground white pepper
- 1 can (13.6 oz.) coconut milk
7 tips for making carrot ginger soup
- It’s cooked in the Instant Pot, but it’s very simple to make on the stovetop. Since it just takes 30 minutes, this is an excellent contender for an appetizer during Thanksgiving dinner!
- A significant bonus of cooking this in an Instant Pot is that you can employ the Keep Warm option until folks are ready for seconds. And believe me, they’ll want seconds.
- The great thing about soups, especially this one, is how easily they can be customized. If you want to up the heat, add additional cayenne pepper, cumin, or red pepper flake. Add more ginger if you want a stronger ginger flavor! This is a carrot and ginger soup in which you get to choose how gingery it is.
- If you don’t have vegetable broth, you may use chicken broth and the taste won’t be affected too much.
- I like to top it with scallion leaves and parsley and add a little swirl of coconut milk right before serving. Furthermore, make sure your coconut milk is at room temperature; refrigerated coconut milk will be solid and difficult to blend.
- Chopped dill and croutons are another excellent garnish combination. If you’re in New England and want to go all out, toss in some oyster crackers. You’d be a complete renegade if you didn’t serve them chowder.
- I also prefer to serve this soup with a side of freshly made, crusty bread, something substantial enough to stand up to a heavier soup like this one. Lauren’s roasted garlic crusty soup bread is a certain winner if you don’t have a go-to bread recipe.
There has to be someone out there who can relate to this: every time I serve (or am served) a cup of soup, I instantly exclaim, SOUP! SOUP! under my breath, and it’s all the fault of the Guardians of the Galaxy.
Can you freeze carrot ginger soup?
Sure thing! Just allow the soup to cool fully before transferring it to a freezer bag (s). To store, place the bag flat in your freezer. When you’re ready to reheat it, just defrost it until it’s liquid again, then reheat it in a pot on the stovetop over low heat until warmed through.
Don’t have an immersion blender?
I really like our Breville immersion blender (affiliate link). It has a good grip and comes with numerous useful attachments. If you have to use it for an extended period of time, it might feel a touch heavy, so if you are on the short side and find your arm growing fatigued while stirring or cooking on a countertop, keep that in mind.
When I’m not preparing soups, I use it to make pureed parsnips, pesto, and salad dressings! It is one of my favorite cooking equipment, particularly in the winter.
Carrot Ginger Soup (Instant Pot or Stove Top)
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Description
Equipment
- The Instant Pot
- Blender with immersion
Ingredients
- 1 tablespoon of olive or coconut oil
- 1 chopped red or yellow onion
- 2 teaspoons chopped ginger (about 1 knob)
- 2 teaspoons minced garlic (about 2 cloves)
- 5 cups peeled and sliced carrots (about 7-9 carrots, depending on size)
- 16 oz. vegetable broth
- 1 teaspoon turmeric powder
- 1teaspoonsalt
- 1 tsp ground pepper
- optional tsp ground white pepper
- 1 can (13.6 oz.) coconut milk
Instructions
Instant Pot instructions:
- Press the Saut button on your Instant Pot. Let the oil to heat for a minute.
1 teaspoon olive or coconut oil - Stir constantly for 5-6 minutes, or until the onions have softened.
1 onion (red or yellow) - Stir in the ginger and garlic for a further 2 minutes. Set the saut function off.
2 teaspoons garlic, 2 tablespoons ginger - 2 tsp white pepper, ground
2 teaspoon black pepper, 1
Stir in the carrots, broth, turmeric, salt, pepper, and white pepper.
5 cups carrots, 16 ounces vegetable broth, 1 teaspoon powdered turmeric, 1 teaspoon salt, 1 teaspoon garlic powder - Place the cover on the pot, set the vent to Sealed, and cook for 10 minutes on high pressure.
- Using an oven glove or cloth, gently slide the valve to the Vent position and let all of the pressure to escape. There will be a loud whistling sound that will last for a few minutes.
- Remove the cover and mix with an immersion blender until smooth. It may still appear a bit rough, which is OK; just make sure you’ve eliminated all the large lumps.
- Whisk in the coconut milk before serving. Optional: Finish with a little swirl of coconut milk, scallion greens, and parsley in each dish. You may also add some chopped dill or croutons on top.
1 coconut milk can
Stove Top instructions:
- Heat the oil in a big high-sided saut pan over medium heat.
1 teaspoon olive or coconut oil - Stir constantly for 5-6 minutes, or until the onions have softened.
1 onion (red or yellow) - Stir in the ginger and garlic for a further 2 minutes.
2 teaspoons garlic, 2 tablespoons ginger - 2 tsp white pepper, ground
2 teaspoon black pepper, 1
Stir in the carrots, broth, turmeric, salt, pepper, and white pepper.
5 cups carrots, 16 ounces vegetable broth, 1 teaspoon powdered turmeric, 1 teaspoon salt, 1 teaspoon garlic powder - Reduce the heat to low, cover, and let to simmer for 25-30 minutes, stirring regularly. It will be done when the carrots are tender.
- Blend with an immersion blender until smooth. It may still look a little bumpy, which is fine; just make sure you’ve removed all the big lumps.
- Whisk in the coconut milk before serving.
1 coconut milk can - Decorate each dish with a little swirl of coconut milk, scallion leaves, and parsley, if desired. You may also add some chopped dill or croutons on top.
Notes
- This recipe requires the use of an immersion blender.
- This is simple to customize to your preferences. If you want to up the heat, add additional cayenne pepper, cumin, or red pepper flake. Add additional ginger if you want a stronger ginger taste!
- Just before serving, I like to add a little swirl of coconut milk and top it with scallion leaves and parsley. Dill and croutons, or oyster crackers, are more options.
- To freeze leftovers, allow the soup to cool fully before transferring to a freezer bag (s). To store, place the bag flat in your freezer. When you’re ready to reheat it, just defrost it until it’s liquid again, then reheat it in a pot on the stovetop over low heat until warmed through.