Carrot ginger soup is one of my favorite cold weather soups. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out. Made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan. This carrot ginger soup has a perfect balance of sweetness and savoriness, and is loaded with healthy ingredients. If ever there was a cozy soup to warm up alongside a fire with, it’s this one.
Ingredients2 tbsp avocado oil, or olive oil
1 medium onion, diced
3 cloves garlic, minced
3 tbsp ginger, minced or finely diced
2 lbs carrots, peeled and chopped
4 cups vegetable broth
1 bay leaf
1 tsp cinnamon
1 tsp salt
Toppings1/4 cup avocado oil
1 shallot
4 tbsp coconut cream
4 tbsp cilantro, chopped
4 tsp pine nuts
Method
* Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
* Add the ginger and garlic to the pot and stir for another minute.
* Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
* Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
* Turn off the heat and remove the bay leaf.
* Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
* To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
* Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
* Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
* Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.