Carrot Ginger Soup

Soup season is here, my friends! Here is my take on the classic carrot ginger soup. It’s a fabulous way to get cozy on a cold winter’s night and strengthen that immune system. I like to pair it with this delicious chickpea spread on whole wheat toast for a perfectly filling, healthy, and comforting meal.

Carrot ginger soup served with toast with hummus spread and fresh spinach

Total time: 45 minutes

Servings: 2-3

Ingredients:

5 large carrots, chopped
2 celery sticks, chopped
3 cloves garlic, chopped
1 shallot, diced
2-3 cups vegetable broth or water
1/4 cup coconut milk
1/2-1 tablespoon fresh ginger, grated (Note: I like a very strong ginger flavor, so I add about 1 tablespoon. You can add 1 teaspoon if you want a milder ginger flavor)
1 tablespoon olive oil
1/4 teaspoon salt
dash of smoked paprika
handful of pumpkin seeds to garnish

Directions:

1. Heat a little bit of olive oil in a medium or large-sized saucepan. Add shallots and salt and cook until shallots are tender. Add garlic, carrots, and celery. Cook and stir for 3-5 minutes. Note: the ginger can be added at this stage, but I like to add it during the blending stage for a stronger/more fresh ginger flavor.

2. Add the vegetable broth (or water) and bring to a boil. Reduce heat and let the soup simmer until carrots are tender.

3. Remove celery from the pot (it was added to flavor the broth) and pour the soup in a blender. You can remove some of the broth before adding to the blender for a thicker soup.

4. Add the coconut milk, 1 tablespoon of olive oil, and the ginger. Blend ingredients. Add more salt and pepper to taste as desired.

5. Reheat soup in saucepan if needed. Pour soup into bowls. Add a dash smoked paprika and sprinkle some pumpkin seeds on top. Sometimes I’ll add pieces of wilted kale into the soup for a healthy addition. Enjoy!