One of my favorite soups is dairy-free Carrot Ginger Soup. It’s my go-to soup recipe when I’m craving something creamy, comforting, warm, spicy and slightly sweet. Thick and silky with intense ginger spice is how I like my carrot soup. And all you raw carrot enthusiasts out there, don’t feel bad about cooking these roots – they actually may be healthier cooked than raw! See why, and get my recipe and enjoy a bowl tonight..
Carrot Love. I adore carrots. When I was little I used to beg my mom to let me buy the carrots with the stems still attached. I’d carry them around the house nibbling on them, pretending I was a bunny. I’m not sure if that’s why I love carrots so much today, but I do try to buy the ‘stems on’ carrots whenever possible. I find it keeps them fresher longer.
Carrots are a fun healthy snack. Perfect for dipping, munching or crunching. Raw on their own they have a sweet crunchy flavor that is cravable. And carrots retain that sweet flavor for this warm soup. But the best part about cooking carrots is that studies have shown that you may actually be helping your body get more vitamin A by cooking your carrots:
“A study published in the Journal of Agricultural and Food Chemistry in 2002 showed that cooking carrots increases their level of beta-carotene. Beta-carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system.” –Scientific American
Get creative. I’m always urging my readers to get creative with any recipe I give them So here’s one creative twist on Carrot Ginger. Try different colored carrots for a different variety of soup. Carrots come in all colors, white, orange, purple and even red..
Dairy-Free Carrot Ginger Soup
1 Tbsp fresh garlic, chopped
2 Tbsp ginger, peeled and sliced thin (add more to taste)
1 1/2 bunches of stemmed carrots (about 9 medium carrots)
1/4 cup olive oil
2 cups vegetable broth
1 cup plain soy milk
1 small white onion, diced
1 Tbsp agave or maple syrup
1 tsp black pepper
salt to taste
optional: 1 small sweet potato, peeled/diced (for extra creamy soup)
tools: blender (or immersion blender) and soup pot.
Heat oil, 2 Tbsp broth, onions, ginger and garlic in soup pan. Saute for a minute or two.
Add remaining broth, soy milk, pepper, honey, and carrots. (sweet potato optional)
Bring to a simmer. Heat until carrots are soft and will break with a fork.
If soup seems too thick, add more broth to adjust consistency.
Remove pan from heat. Wait a minute or two for soup to cool.
If you have an immersion wand blender – great! Use that right in the same pot you are cooking the soup in. Remove pot from heat first and allow to cool a bit.
If you need to use a counter top blender proceed with caution: Warning: blending soup at a warm to high temperature can cause the blender cap to explode. Make sure your soup has cooled and that there is a small air vent at top when blending. Never blend towards your face and always start on the lowest setting.
In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a creamier soup. I recommend a well blended soup rather than a chunky one for this recipe.Once all the soup is blended, re-pour into soup pan.
Simmer the blended Carrot Ginger Soup until it is ready to be served. Re-heating the soup will lead to a thinner, less airy consistency. You may notice some ‘air bubbles’ in the soup right after the puree. To get rid of these air bubbles, just slowly simmer them away.
If you want to try a spicy twist on this soup, check out my Fiesta Jalapeno Carrot Ginger Soup recipe. Also dairy-free.