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THIS CARROT GINGER SOUP IS AN EASY WEEKNIGHT DINNER, PERFECT FOR COLD WINTER EVENINGS
This carrot ginger soup is one of my favorite dinners to make when the cold weather outside is no co-operating.
It’s healthy, quick and easy to cook, and has a creamy sweet texture that I love. I make this soup with the usual suspects: fresh carrots, ginger, onion, and a hint of turmeric. But my special trick is to add some split lentils as they make it more filling and delicious!
And a splash of coconut milk as a garnish adds a layer of creaminess that helps to make this soup very satisfying!
Plus it’s dairy-free, gluten-free and vegan.
I love eating it with a toasted slice of wholegrain bread: the perfect vegan dinner recipe for cold evenings.
Carrot ginger soup ingredients
This soup has only 8 ingredients (if you count water as one!). Its richness and creaminess come from the carrots and protein-dense red split lentils.
- Carrots: the star ingredient, carrots are full of fiber and vitamin A, and with their antioxidant and phytochemical properties, they help to keep colds at bay.
- Ginger: for a hint of freshness and a spicy touch.
- Red split lentils: lentils help to fill you up and add more protein to this plant-based soup.
- Onions: for more depth of flavor.
- Extra-virgin olive oil: add flavor and richness.
- Turmeric: the perfect addition in the cold months, with its anti-inflammatory and antioxidant benefits.
- Sea salt
- Water: to blend all the ingredients together. Yes, you can also use vegetable broth, but I always use water instead of stock, to make things easier. Carrots and lentils give the soup everything you need, so why go through the trouble of adding stock?
And for additional toppings this is what I used:
- Coconut milk: to add some extra creaminess.
- Pumpkin seeds: for a little crunch plus they are a nutritional powerhouse in a tiny packet! Full of magnesium, manganese, copper, protein, and zinc, pumpkin seeds will give you an extra health boost.
- Fresh parsley: to balance the sweetness and because it looks pretty!
How to make carrot ginger soup
You are not going to believe how quick and easy this soup is to make!
You just saute the onion in olive oil to add some flavor, chuck all the veggies and spices in the pot, add water, cook for twenty minutes, blend, and you are ready to go!
Just follow these 5 simple steps:
1. Prep the veggies: Wash and peel the carrots and cut them into chunks and rinse the lentils and drain.
2. Cook the onions in olive oil.
3. Add the veggies and spices: Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
4. Blend: After simmering for 20 minutes, blend the soup until smooth using a blender. I use an immersion blender like this one to save time on washing up. Yep, lazy person here!
5. Make it pretty: Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.
Plus:
If you are tight on budget, this soup is also very cheap to make, but looks amazing and tastes divine!
How long can I keep carrot ginger soup?
If you store it properly in an airtight container, you can keep this soup in the fridge for up to 3 days, which makes it perfect for meal prep.
Can carrot soup be frozen?
Yes! Once cooked, blend it and let it cool a little before placing it in airtight containers. Once you are ready to eat it, remove it from the freezer and then reheat on the stovetop or microwave. As soon as it’s hot and ready to serve, add the toppings.
More warming recipes you’ll love
If you liked this creamy carrot soup, I am pretty sure you should give a go to these other winter warmers:
Carrot and Ginger Soup
Ingredients
- 8 medium carrots
- ⅔ cup red split lentils
- 1 onion
- 3 tsp finely grated ginger
- 1 tsp turmeric
- 6 cups water
- 2 tbsp extra-virgin olive oil
- 4 tbsp coconut milk
- A pinch of sea salt
- A pinch of fresh parsley for garnish
- Some pumpkin seeds for garnish
Instructions
- Wash and peel the carrots and cut them into chunks.
- Rinse the lentils and drain.
- In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.
- Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
- Bring to the boil and let it simmer for 20 minutes before removing from the heat.
- Blend the soup until smooth using a blender.
- Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.
Notes
Nutrition
Let me know what you think of this recipe!
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Becky says
This soup seemed a little bland at first but got better each time I reheated it. I kept throwing in a little more ginger and cayenne pepper each time I made it. I was sorry when I was done with it and will definitely make it again. Easy and warming for the coming winter.
Sara @ Gathering Dreams says
So glad you liked it in the end Becky! It’s not overpowering but I agree it gets better and better when you warm it up 🙂
SKD says
Loved the addition of the red lentils for protein. Super easy to make. I used fresh turmeric chopped and heated with shallots and garlic in a bit of olive oil before adding the carrots and ginger. Even snuck in a bit of chopped red beets.
Sara @ Gathering Dreams says
Thanks so much SKD! So glad you liked the soup 🙂 Beets sounds lovely in it too!
Sammy says
can you quantify how much 1 serving of soup is in terms of # of cups? from the pictures it looks like 1 serving is 1 big bowl of soup (so appr 2 cups of soup?). Let me know if this is correct.
Sara @ Gathering Dreams says
Hey Sammy,
Yes, you are right! Each serving is a big filling bowl of soup, which is about 2 cups!
Danielle says
Loved this carrot ginger soup! And adding lentils is a great idea. I make it once a week now! Thanks!
Sara @ Gathering Dreams says
Amazing! I am so glad you like it, Danielle! 🙂