Creamy Ginger Carrot Soup
Carrot and ginger pairs so well together. Although I always have been a huge fan of carrot soups, this one is probably my favorite. So good with the added ginger.
Servings: 2
Calories: 227kcal
Ingredients
- 4 cups carrot peeled and chopped
- 1 potato peeled and chopped
- 1/2 cup onion chopped
- sea salt to taste
- black pepper to taste
- 1 clove garlic minced
- 1 tablespoon fresh grated ginger or more/less to taste (1 inch = 1 tbsp grated = 1 tsp powder)
- 2 cups vegetable stock or chicken stock works too
- 1/3 cup cashew or sour cream or coconut cream (scroll down to notes for cashew sour cream recipe)
- 1/2 teaspoon maple syrup/honey
- 1/2 teaspoon dried thyme or fresh thyme to taste
- 1/4 cup spring onion (scallion) (garnish)
Instructions
- Heat cooking oil in a large pot over medium heat. Saute the onions for about 5-10 minutes or until the onions just start to caramelize. Stir regularly.
- Add ginger and garlic and cook for another 2 minutes while stirring. Be careful not to burn your ingredients.
- Add vegetable or chicken stock, carrots, and potato. Bring to a simmer and cook, covered, until carrots and potato are tender. This will take 20 to 25 minutes. Add more water or stock if needed.
- Meanwhile, combine the cashew/sour cream, honey, thyme and pepper in a small bowl.
- Puree the soup until smooth and season with salt and pepper to taste.
- Top with cashew/sour cream mixture and spring onions.
Notes
- Double recipe and freeze other portions for days you don't have time to prepare a healthy lunch. Freeze without cashew/sour cream mixture. Add fresh before serving.
- Optional: serve with toasted bread of your choice.
- We love cashew cream. It only takes a few minutes to make and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. Click here for the recipe.