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Spiced Ginger Carrot Soup
15 min prep time
20 min cook time
8servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Spiced Ginger Carrot Soup
This flavorful Spiced Ginger Carrot soup is a culinary journey that transcends borders, drawing inspiration from global kitchens. With a touch of spice and a hint of warming ginger, it's the perfect balance of savory and sweet. This diabetes-friendly recipe would pair well with a creamy salad, like the Brussels Sprout Salad with Avocado, Artichokes, & Creamy Honey Mustard Dressing.
15 min prep time
20 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.
- Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.
- Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are tender.
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Once the carrots are cooked, use an immersion blender to pureé the soup until smooth.
Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot. - Stir in the coconut milk and season the soup with salt and pepper to taste.
- Let the soup simmer for a few more minutes to heat through.
- Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 70
-
Total Fat
4g
- Saturated Fat 1g
- Sodium 180mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 4g
- Protein 1g
- Potassium 270mg
- Phosphorous 70mg
Ingredients
carrots (peeled and chopped)
1 lbs
onion(s) (chopped)
1
garlic (minced)
2 clove
olive oil
2 tbsp
fresh ginger (grated)
2 tbsp
ground coriander
1 tsp
ground turmeric
1/4 tsp
salt
1/4 tsp
low sodium vegetable broth
4 cup
unsweetened coconut milk
1 cup
fresh cilantro (for garnish)
1
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