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creamy carrot ginger soup with crispy chickpeas, peanuts and cilantro

Creamy Carrot Ginger Soup

A vibrant and creamy soup made with tender roasted carrots, spicy ginger, and a rich coconut turmeric broth. Finish with chili crisp, fresh herbs, and your favorite crispy toppings for texture, and enjoy this immune boosting soup all cozy season long!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6
Author: Sarah Sullivan

Video

Equipment

  • Dutch oven
  • immersion blender

Ingredients

  • 3 tablespoons olive oil divided
  • 2 pounds carrots
  • 1 onion diced
  • 1-2 jalapeño or serrano peppers diced (optional, for spice)
  • 3-4 cloves garlic minced
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon turmeric
  • black pepper
  • 4-6 cups vegetable broth start with 4; add more to adjust consistency
  • 1 (13.5 oz) can full-fat coconut milk

Crunchy Topping Ideas

  • croutons
  • roasted chickpeas recipe here
  • toasted nuts e.g. pistachios, pine nuts, pepitas

Fresh Topping Ideas

  • fresh herbs e.g. cilantro, mint, thai basil
  • pomegranate arils
  • vegan sour cream or coconut yogurt great it your soup is spicy

Instructions

  • Prep: Preheat oven to 425°F. You'll need a rimmed baking sheet. You can line with parchment or a silicone mat for easy cleanup, but it isn't required.
  • Prep the carrots: It isn't necessary to peel the carrots for this recipe, but make sure that you give them a good scrub to remove any dirt. Pat them dry, trim off the ends, and chop into roughly 1" pieces.
  • Season and roast carrots: Transfer the carrots to the baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss with your hands to coat. Spread the carrots out into an even layer and roast for 35-40 minutes, until tender and lightly caramelized. You can give them a toss at the 20 minute mark to help them cook evenly.
  • Sauté aromatics: While the carrots roast, heat 1 tablespoon olive oil in a pot over medium heat. When oil shimmers, add diced onion, diced jalapeños or serranos, minced garlic, and minced or grated ginger. Sauté until translucent, about 4-6 minutes. Add in turmeric and black pepper, stir to coat the veggies, and sauté for another 30-60 seconds.
  • Add liquids: Pour in 4 cups of vegetable broth and the canned coconut milk. Stir and allow the mixture to come up to a boil. Reduce heat to low, cover partially, and allow the soup to gently simmer for 10-15 minutes, or until the carrots are done roasting.
  • Add roasted carrots and blend: Once the carrots are roasted, scoop them into the soup. Use an immersion blender to purée the soup till smooth. If you prefer a thinner soup, blend in additional vegetable broth to taste. (If you don't have an immersion blender, transfer the roasted carrots directly to a blender. Ladle about 2 cups of the broth into the blender with the carrots and carefully blend till smooth. Stir the puréed mixture back into the soup pot. Check the notes for important Safety Tips for Blending Hot Liquids.)
  • Taste and adjust: Stir in fresh lime juice. Taste the soup and adjust salt, pepper, and acidity to preference.

Notes

Coconut milk alternatives: Use your favorite nondairy cream. Homemade cashew cream works great. You can also use a creamy plant milk such as unsweetened oat milk.
Ground ginger: While fresh ginger is highly recommended for the best flavor, in a pinch you can use 1/2 teaspoon ground ginger.
Fresh turmeric: You can substitute 1 tablespoon fresh turmeric root, peeled and minced. Keep in mind that turmeric stains, so protect your countertop, clothing, and cutting board. Anything that you accidentally stain can be laid in direct sunlight to bleach out the stains.
Curried carrot soup: Try making the soup with 1 tablespoon red Thai curry or an Indian curry blend.

Safety Tips for Blending Hot Liquids:

  • Do not fill the blender more than halfway. If you have a small blender pitcher, it's better to blend in a few batches than to over-fill the blender.
  • Let the steam vent. Open the center lid cap or vent and cover the hole with a folded kitchen towel. This will allow steam to vent and reduce the chance of pressure buildup.
  • Start on low speed! Increase speed gradually. Again, pressure can rapidly build up in a blender.

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