Carrot Ginger Soup | Carrot Ginger Soup Recipe
Carrot ginger soup
For soup Sunday this time a nice spring soup with one of my favorite flavor combinations: carrot and ginger. This time I use fresh ginger to make the soup. In terms of taste, this is the best, but you can also use ginger powder if you have it available.
Nowadays I often get a jar of grated ginger ready-made. This is handy because you can use it and keep it in the fridge.
Vegan soup
The carrot ginger soup is vegan and lactose-free. Of course, you can adjust the soup to your liking. Sometimes I serve it with pieces of chicken in it. Sometimes I put some fried bacon on top, but usually, I keep the soup vegetarian.
To serve the soup I use a little bit of coconut milk and some green pesto on top. That enhances the taste nicely.
Carrot ginger soup recipe
PREPARATION TIME: 45 min CALORIES: 103 kcal PERSONS: 4
INGREDIENTS
- 1 tbsp olive oil
- 1 small onion chopped
- 3 cloves of garlic roughly chopped
- 500 gr chopped carrot
- 5 tsp freshly grated ginger
- 1 tbsp apple cider vinegar
- 750-1000 ml vegetable stock
- Sea salt and black pepper
- Serve with coconut milk and/or a little pesto
INSTRUCTIONS
- Heat the olive oil in a large stockpot over medium heat. Add the onion and fry until the onion is nice and translucent, stirring occasionally.
- Add the garlic and the carrots and fry for a while.
- Stir in the ginger and apple cider vinegar and then add the vegetable stock. Start with 750 ml and see if you need everything. Depending on the desired thickness of the soup.
- Bring to a boil and then reduce heat to low. Let it cook slowly until the roots are tender, about 30 minutes.
- Use a hand blender to blend the soup smoothly.
- Serve with some coconut milk and a little pesto on top.
NUTRITIONAL VALUE PER SERVING
- Calories: 103 kcal
- Carbohydrates: 17 g
- Protein: 2 g
- Fat: 4 g
- Saturated fats: 1 g
- Sodium: 838 mg
- Potassium: 440 mg
- Fiber: 4 g
- Sugar: 8 g
- Vitamin A: 21282 IU
- Vitamin C: 9 mg
- Calcium: 50 mg
- Iron: 1 mg
DISCLAIMER
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.
