At the end of fall many folks are left with an abundance of root vegetables and winter squash and no idea what to do with them. Although M and I don’t quite have the garden space to have a surplus of anything (except mint), we are sometimes fortunate enough to share in the bounty of our friends. If you are bored of eating carrots raw or roasted, this is the recipe for you.
Cozy but light and with a little spice, this carrot ginger soup is perfect for those crisp fall days when you want to eat healthy but also want something cozy. It works great for both lunch and dinner, either as an entree or a side dish. I like to add lots of ginger and sometimes punch it up with the ground version, but you can keep it milder to fully appreciate the carrot flavor.
The slight sweetness from the carrots and coconut milk complements the ginger and turmeric flavors beautifully, resulting in a warm dish both in temperature and flavor. You can peel the carrots or not, according to your preference, which means this soup has relatively minimal prep work involved as well. Conveniently, it is inherently vegan and gluten-free which makes it appropriate for almost any diet, and also reheats nicely for all my meal preppers out there.
For a different flavor you can incorporate other veggies too: grated zucchini lightens it even farther and I think a beet or two would be a lovely winter addition. Play around with the base to your heart’s content and be sure to report back on your favorite iterations.
I like to serve mine with toasted bread, either a baguette or slices of ginger cider bread (skip the rosemary and use your favorite ginger cider). It’s also excellent with some unsweetened shredded coconut (as shown in my pictures) sprinkled on top or an additional swirl of canned coconut milk. This is a super easy option to serve alongside although heavy Thanksgiving leftovers, so make sure you have an extra pound of carrots on hand.
Carrot Ginger Soup
Adapted from Everyday Easy Eats
Makes 4 (~1-cup) servings
2 tablespoons olive oil
1 yellow onion, chopped
8 carrots, chopped (peeled if you want)
2 cups vegetable broth
2 Tbsp fresh grated ginger, to taste
1 tsp ground turmeric, to taste (optional)
1 (14-ounce) can coconut milk
- In a 4-quart pot heat the oil over medium heat.
- Add onion and carrots and sauté until onions are translucent.
- Stir in broth and spices and bring to a boil. Simmer for 15 minutes or until carrots are tender.
- Use an immersion blender to completely puree the soup, then blend in coconut milk.
- Taste and adjust spices as necessary, or thin with additional broth or coconut milk. If you add more spices, simmer another 5-10 minutes to allow them to blend.
- Serve hot and refrigerate leftovers up to one week.