What are the benefits of carrot and ginger soup?

This recipe is full of vitamins, nutrients, and fiber such as vitamin A, vitamin C, vitamin K, iron, magnesium, and manganese. In addition, it's fairly low in saturated fat and contains a good dose of healthy fats, which help your body absorb the nutrients ! As a result, it’s a well-rounded, nutritious dish that provides many essential nutrients and can help boost your immune system through cold and flu season.

Should you leave skin on carrots for soup?

We recommend peeling the carrots for this recipe. Otherwise, they may not blend well, and you could be left with a gritty texture.

Can I freeze this recipe?

Yes! Cooled soup can be frozen for up to three months. For easy storing and reheating, we love to transfer it to souper cubes and freeze until solid. Then, just transfer the cubes to a sealable bag or freezer-safe container, and you’ve got pre-portioned cubes you can easily grab and thaw!

Do I need to roast the vegetables first?

No, unlike other soups that require you to toss veggies with oil and roast them on a sheet pan, this soup cooks all in one pot.

Thai Curried Carrot Ginger Soup

Description

Make this Thai curried carrot ginger soup with seasonal ingredients in one pot in just over 30 minutes for a creamy vegan for an appetizer or main course!

Ingredients

Units Scale

1 to 2 Tablespoons avocado oil or any neutral oil
1 cup diced onion or 1 small onion
2 celery ribs, chopped
2 teaspoons minced garlic (2 garlic cloves)
1 pound carrots, peeled and chopped (reduce to 12 to 14 ounces for less carrot taste)
2 Tablespoons (10–12 grams) fresh minced ginger root
3 teaspoons Thai red curry paste (see notes)
2 1/2 to 3 cups vegetable or chicken stock
2 Tablespoons tamari or coconut aminos
1/4 cup natural creamy almond butter or cashew butter (see notes)
15 oz canned coconut milk or coconut milk lite (1 1/2 cups)
2 –4 teaspoons (to taste) Asian chili sauce or sriracha to mix in for extra spice
Lime juice
Garnish – fresh basil, Thai basil, mint, crushed cashews or pumpkin seeds

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Instructions

In a large soup pot, combine the oil, onion, celery and garlic. Saute for 1 minute then cover and continue to cook over low heat for about 5 minutes or just until the vegetables are tender.
Add the carrots, ginger root, curry paste and mix together. Add the stock then bring to a simmer and cook for 10 to 12 minutes or until the carrots are very tender.
Mix in the tamari and almond butter until combined.
Carefully transfer the mixture into a high powered blender, working in batches if necessary, or use an immersion blender in the soup pot.
Blend the soup until pureed and creamy. Pour the purée back into the pot and add the coconut milk and chili sauce. Cook on low to medium-low until heated through.
Add a splash of lime juice before serving. Serve hot and garnish with fresh basil or mint.
Store cooled soup in an airtight container in the fridge for up to 4 days.

Notes

Flavor Tips – Adjust the seasonings, as desired. For more sweetness, add 2 teaspoons coconut sugar or honey. Garnish with crushed black pepper or sea salt, to taste.

Substitute Tips – Peanut butter may be substituted for almond butter. Use less than ¼ cup for less intense peanut butter flavor.

Storage Tips – This soup can be stored in freezer for up to 3 months in an airtight container. Let the soup thaw in the refrigerator overnight before warming.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: soup
Method: stove top
Cuisine: Thai american

Nutrition

Serving Size:
Calories: 351
Sugar: 13.2 g
Sodium: 595.6 mg
Fat: 22.8 g
Saturated Fat: 8.6 g
Carbohydrates: 30.3 g
Fiber: 6 g
Protein: 8.9 g
Cholesterol: 4.5 mg