Delicious and creamy dairy free carrot and ginger soup
A super easy to make, one pot, vegan carrot and ginger soup perfect for winter.
If you’ve perused this site before you may know already that our household loves soups.
Maybe it’s because here we have such long winters, or maybe it is because soups are filling and easy to make (this mama loves easy meals!) or maybe it is because they mean the kids will get some vegetables into them without even noticing, but one thing is sure: soups are a winning midweek family meal!
Out of the many we love, one of the top spots belongs to this carrot and ginger soup.
As I mentioned when talking about our carrot and leeks soup, my kids adore carrots and while ginger is not always an easy taste for kids, I noticed in this version the whole family loves it, its fresh taste complementing well the sweeter one of the carrots.
I make this soup because we like it, but the carrots and ginger are also said to have health benefits, which would be a plus too.
The carrots provide a rich source of vitamins, particularly vitamin A, while ginger is said to add anti-inflammatory properties and digestive support.
Together, these ingredients make for a soothing and warming soup that is ideal for winter.
Save this recipe for your next meal prep!
Ingredients:
- 600 gr medium carrots, peeled and chopped
- 1 piece of fresh ginger, about 2cm thick. I use a garlic crusher but you can also use ginger powder if the fresh ginger is hard to find
- 1/2 onion, chopped
- 2 small cloves garlic, crushed
- 1 tablespoon olive oil
- 2 cups vegetable stock
- Leaf of sage
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Optional: roast pine nuts to add crunch
Method:
Sauté the onions: In your dutch oven/ cooking pot, heat the olive oil over medium heat. Do not let it fry. Add the chopped onion and garlic, cooking until softened and translucent, about 5 minutes.
Add Carrots and Ginger: Stir in chopped carrots and then the ginger, mixing with a wooden spoon so that the carrots coat well and the flavors start to mix. Add you sage leaf too.
Simmer: Pour in enough vegetable stock so that carrots can cook in it, close the lid and bring the mixture to a boil. Reduce the heat and simmer until the carrots are tender, adding stock as needed to prevent them from sticking to the pan.
Blend the Soup: Use an immersion blender and puree until smooth, then add as much stock as needed to reach your desired consistency.
Finish the Soup: Season to taste wit salt and pepper, mix well, simmer for another couple of minutes and serve hot.
Quick Nutrition Facts
I am no doctor, but I like to read about what we eat and these are some of the nutritional facts associated with these ingredients.
- Rich in Vitamin A: Carrots are packed with beta-carotene, which the body converts into vitamin A. This vitamin is essential for eye health and immune function.
- Anti-inflammatory Benefits: Ginger contains gingerol, a compound said to have powerful anti-inflammatory and antioxidant effects that can aid in digestion and reduce nausea (on a pure observational basis, when I was pregnant ginger indeed seemed to be amazing to settle the stomach. G.
- Low-Calorie Comfort: This soup is naturally low in calories
- Hydration and Detox: The high water content in both the carrots and broth helps keep you hydrated and may help flush out toxins
Dutch Oven Carrot and Ginger Soup: pin this!
Super Easy Carrot and Ginger Soup
A super easy to make, delicious carrot and ginger soup that is naturally creamy, diary free and gluten free. This soups is a delicious veggie friendly dish perfect for the whole family or a srater to a dinner party - the sweetness of the carrots and the kick of the ginger come together to make a satisfing and impressive dish!
Ingredients
- 600 gr / 21 oz carrots, peeled and chopped
- 1 piece of fresh ginger, about 2cm thick. I use a garlic crusher but you can also use ginger powder if the fresh ginger is hard to find
- 1/2 onion, chopped
- 2 small or 1 big cloves garlic, crushed
- 1 tablespoon olive oil
- 2 cups vegetable stock
- Leaf of sage
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Optional: roast pine nuts to add crunch
Instructions
Sauté the onions: In your dutch oven/ cooking pot, heat the olive oil over medium heat. Do not let it fry. Add the chopped onion and garlic, cooking until softened and translucent, about 5 minutes.
Add Carrots and Ginger: Stir in chopped carrots and then the ginger, mixing with a wooden spoon so that the carrots coat well and the flavors start to mix. Add you sage leaf too.
Simmer: Pour in enough vegetable stock so that carrots can cook in it, close the lid and bring the mixture to a boil. Reduce the heat and simmer until the carrots are tender, adding stock as needed to prevent them from sticking to the pan.
Blend the Soup: Use an immersion blender and puree until smooth, then add as much stock as needed to reach your desired consistency.
Finish the Soup: Season to taste wit salt and pepper, mix well, simmer for another couple of minutes and serve hot.
