Carrot Ginger Soup

Carrot Ginger Soup is a warming, vibrant dish that combines the natural sweetness of carrots with the zing of ginger, creating a comforting vegan experience. This Indian-inspired soup is perfect for chilly evenings and packed with flavor and nutrition.

Ingredients

• Carrots - 300 grams, chopped
• Fresh ginger - 30 grams, peeled and minced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant.
4. Add the chopped carrots, turmeric powder, salt, and black pepper. Stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes, or until the carrots are tender.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches.
7. Stir in the coconut milk and adjust seasoning if necessary. Heat the soup gently for 2-3 minutes.
8. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in beta-carotene which supports eye health.
• Ginger has anti-inflammatory properties that aid digestion.

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