Spiced Carrot Ginger Soup Recipe (2024)

FAQs

What is carrot ginger soup made of? ›

All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included.

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

Nutritional Info: Per serving: 130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 28g carbohydrates (5g dietary fiber, 9g sugar), 3g protein.

The best side dishes to serve with carrot soup are garlic bread, shredded chicken, gluten-free bread, Caesar salad, samosas, ham and cheese sandwiches, tostadas, carrot cake, tomato bruschetta, honey glazed carrots, grilled cheese sandwich, spinach and goat cheese salad, and roasted red peppers.

Ginger root is known for its antioxidant, antimicrobial, and anti-inflammatory properties whilst carrots are high in beta-carotene, which may assist in promoting vision, reducing the risk of cancer and cardiovascular diseases.

In addition, if the carrots are not cooked properly or are overcooked, this can also lead to bitterness. To avoid this, be sure to choose fresh carrots and simmer them gently until they are soft and tender. You can also add ingredients like sugar, cream or honey to counteract the bitterness.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Ginger is good for you

Opens in new tab Research shows it's highly effective in taming the tummy and provides relief for other common health problems like muscle pain. Ginger contains a compound called Opens in new tab gingerol, so it has anti-inflammatory effects on the body and also Opens in new tab relieves stress.

At the heart of this soup are carrots, packed with beta-carotene. Upon cooking, the carrots release carotenoids that convert to Vitamin A, a crucial nutrient that supports vision and eye health. Vitamin A also regenerates damaged collagen, keeping your skin looking youthful and fresh.

How much sugar is in carrot soup? ›

Go for uniformity when selecting carrots by eye — it's the best way to ensure you're getting as close to a pound as possible without relying on a scale. From there, you can scale up or down as need; 10 carrots will get you to two pounds, and two to three carrots equates to half a pound.

Peeling carrots before cooking or eating is reflexive for most people, but is it necessary? The truth is, no, you don't have to peel carrots. You can, but it's certainly not a requirement, especially if you give this root vegetable a proper scrubbing.

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel, if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. Whether you leave carrots unpeeled or choose to peel them is mostly a matter of preference.

Ginger adds a lovely freshness and plays well with the carrots' sweetness. Onion and garlic give it depth of flavor. Extra-virgin olive oil adds richness. Apple cider vinegar makes it bright & tangy.

Ginger is good for you

Opens in new tab Research shows it's highly effective in taming the tummy and provides relief for other common health problems like muscle pain. Ginger contains a compound called Opens in new tab gingerol, so it has anti-inflammatory effects on the body and also Opens in new tab relieves stress.

Herbs are those plants whose stems are soft green and perishable. They have a very short life span of one or two seasons. Herbs are Wheat, Paddy (Rice), Cabbage, Tomato, Mustard, Radish, Sunflower, Carrot, Ginger, and Turnip.