Carrot Ginger Soup Recipe
Prepare a Carrot Ginger Soup using a mere 8 ingredients and within a concise 30-minute timeframe. This versatile recipe can be adjusted effortlessly, making it an excellent choice for any bustling weeknight. With its light, vibrant, and nutritious profile, this soup is brimming with the goodness of vegetables.
Ingredients
- 350 grams carrot or 3 medium to large juicy red carrots
- 8 grams ginger or 1 tablespoon chopped ginger
- 60 grams onion or ⅓ cup chopped onions
- 2 cups water or Vegetable Stock, add as required
- salt as required
- ¼ teaspoon ground black pepper or crushed black pepper, add as required
- 1 tablespoon olive oil – you can also use butter
- 1 to 2 tablespoons chopped fresh herbs – like parsley, coriander, mint, dill leaves, chives or thyme for garnish
Instructions
Preparation
- Rinse, peel and chop the carrots to small pieces or cubes. Make sure not to chop in large chunks as these will take a longer time to cook.
- Peel onion and rinse it. Chop onion and set aside. Rinse ginger and then peel it. Chop the ginger and keep aside.
Making Carrot Ginger Soup
- Heat olive oil in a pan or sauce pan. Add the chopped onions.
- Stir and sauté stirring often on low to medium heat till the onions soften and turn translucent.
- Add the chopped ginger and sauté for about 10 to 15 seconds till the raw aroma of ginger goes away.
- Next add the chopped carrots. Season with salt as per taste.
- Mix and sauté the carrots for a minute.
- Add 1 cup water or vegetable stock. Stir to combine.
- Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are fork tender and softened.
- In between do check when the carrots are cooking.
- Switch off the heat when the carrots are tender and softened. Place the pan on kitchen countertop and let the heat reduce or let the mixture become warm.
- Then add everything (including the liquids) in a grinder or blender jar. Add ½ cup water/veg stock or as required and grind or blend to a smooth and fine puree. Make sure there are no chunks in the puree.
- Transfer the entire pureed carrot mixture from the blender to the same pan.
- Add ½ cup more water/veg stock or as needed and mix very well.
- Keep the pan on stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water or veg stock.
- When the soup becomes warm or hot, then add ground black pepper. Mix very well.
- Pour Carrot Ginger Soup in soup bowls. Garnish with any fresh herb like parsley, coriander, chives, mint, dill leaves or thyme.Leftovers can be refrigerated for about 2 to 3 days and then warmed up before serving.
Nutrition
Calories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 283mgPotassium: 418mgFiber: 4gSugar: 6gVitamin A: 19527IUVitamin C: 9mgCalcium: 50mgIron: 0.5mg
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