This week, the temperatures here have been in the single digits (not as cold as many places, but still cold for us!). When it’s cold outside, a nice warm bowl of soup is in order. This creamy carrot ginger soup is what’s for dinner!
This soup is more filling than a traditional bowl of carrot soup. It has a hidden ingredient that adds protein, and an extra layer of creaminess!
My secret ingredient is white beans! They are blended into the soup, along with coconut milk to make it smooth and creamy. The beans will help to keep you full because they bulk up this soup with protein, and fiber.
Tips and tricks for the Creamy Carrot Ginger Soup recipe:
- Roasting carrots with sea salt and olive oil brings out their natural sweetness. There is no need to peel the carrots, as the peel will soften during roasting, and adds more nutrients to the dish.
- Add some celery to the onion, if you have it on hand.
- Taste test and add salt as necessary. Broth brands will vary, I found I did not need any extra salt.
- Coconut milk compliments the ginger in the soup, and makes it dairy free. Half and half could also be used to add some creamy texture and full flavor!
Creamy Carrot Ginger Soup
Prep time
Cook time
Total time
This creamy carrot ginger soup is more filling than most carrot soups. It has a hidden ingredient that adds protein, and an extra layer of creaminess!
Author: Alison's Allspice
Recipe type: Main
Serves: 4 servings
Ingredients
- 4 cups chopped carrots
- 2 tsp olive oil
- ¼ tsp sea salt
- 1 medium onion, diced
- 2 tsp olive oil
- 1 TBS minced ginger
- ¼ tsp each: coriander, and black pepper
- 1 TBS sherry
- 4 cups vegetable broth
- 1 cup coconut milk
- 15 oz can white beans, rinsed and drained
Instructions
- Preheat oven to 425 F.
- Toss chopped carrots with olive oil and sea salt. Spread onto a parchment lined baking sheet and roast in the preheated oven for 25 minutes, or until fork tender and starting to brown and caramelize.
- Meanwhile, saute the onion in another 2 tsp olive oil for 10 minutes over medium-low heat. Stir occasionally to promote even cooking, and keep them from sticking to the bottom.
- Mix ginger, coriander, and black pepper in with the onion. Saute 1 minute, or until fragrant. Deglaze the pan with 1 TBS sherry wine (or other white wine).
- Mix in vegetable broth, coconut milk, white beans, and roasted carrots. Bring to a boil and let simmer for 5 minutes.
- Transfer to a blender with the center of the top removed. Cover with a towel and process until smooth.
Recipe inspired by Cooking Light.
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