Carrot and ginger are the perfect pair, especially in a bowl of hot carrot ginger soup. The warmth of the ginger perfectly compliments the sweetness of the carrots, and generous helpings of garlic and chilli make this soup irresistible on a cold day.
Health benefits of carrots
The humble carrot is packed full of powerful plant compounds which not only help you see in the dark (not just an urban myth) but which aid weight loss, lower cholesterol and even reduce your risk of cancer.
The science behind carrots’ magical health benefits lies in its high density of carotenoids. These clever pigments are responsible for carrots’ orange hue and are partly converted into vitamin A once digested. That means carrots have the power to boost your vision, immune system, and reproductive health, without overloading you with calories.
The beta carotene in cooked carrots, like the ones used in this carrot ginger soup recipe, is more than six times easier for the body to absorb. That’s a lot of extra anti-oxidants per bowl.
How to make carrot ginger soup
I have to confess that when I first tried this recipe, I wasn’t won over. But, with a few tweaks, and the addition of a little fresh lime juice, it has become a staple in our house during the cold months.
With the right preparation carrots really come into their own. The trick to getting the most from your star ingredient is to scrub them thoroughly before slicing. If you prefer a more subtle carrot taste then you can also peel them.
Be generous with your garlic, onion and ginger. These delicious, aromatic, ingredients will give your carrot soup body, depth, and flavor.
I like my soup with a little kick, but if you’re less keen on spicy food then feel free to halve the crushed red pepper – or leave it out completely!
Similarly, the lime can be substituted with whatever citrus fruit you have to hand. Lemon or orange will work especially well.
The carrot ginger soup cooking process is super simple.
- Sauté your vegetables, starting with the onion, followed by the garlic, ginger, and spices.
- Add your carrots and celery last, then cover with your vegetable stock.
- Simmer until your carrots and tender, then add your plant milk of choice and lime juice.
The perfect texture
The smoother you can get your carrot ginger soup, the better.
Carrot ginger soup freezes just fine, so no need to waste a drop!
When you’re ready for another helping, simply place the defrosted soup into the microwave for three minutes, or heat on the stovetop until the soup starts to bubble.
Sprinkle with some fresh cilantro, dry roasted cashews and, if you’re feeling spicy, a pinch of crushed red pepper.
Voila! Golden goodness. Enjoy!
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