Spring Carrot and Ginger soup with coconut and lemongrass notes. A light and healthy soup for a quick lunch or to start a great meal.
But the lightness of this food comes overcharged with flavor.
The complexity of flavors comes delivered to you by the Maillard reaction, the chemical reaction between amino acids and reducing sugar, giving browned food its distinctive flavor. Onions have a high protein quality (ratio of mg amino acid/gram protein), making it optimal to achieve the belove Maillard effect that we all love.
Carrots come later, adding extra natural sugars, which also contribute to flavor and add texture.
You will indeed find the essential ingredients for this soup in your kitchen. Considering they are pretty interchangeable.
You need oil, carrots, onion, garlic, vinegar, carrots, and ginger.
If you want to get fancy, you can stir in some coconut milk and fresh lemongrass or lemongrass paste, but they are entirely optional.
Stir fry the onion and garlic with a little bit of oil, just enough to prevent them from sticking.
Add the carrots and seasonings.
Then add in the apple cider vinegar or white wine to extract all that flavor sticking down in the golden pieces of your onion, garlic, and carrot.
Pour the vegetable broad and let it simmer.
Briefly cool down and blend with coconut milk.
Think about the Versatility of Carrots
Carrots are immensely healthy, versatile, and flavorful. Carrots work well in breakfast, lunch, dinner and are a perfect snack.
Breakfast: a delicious Carrot, Celery, and Apple Juice is an excellent way to start your day.
Snack: you love your Hummus but don’t want to pair it with bread? Carrot Sticks!
Lunch: have a delicious Savory Carrot Tart, super easy to make and works perfectly for meal preps. It freezes and thaws perfectly.
Dinner: have this excellent soup as a starter for your main dish.
If you love this carrot ginger soup recipe…
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Carrot and Ginger Soup
- shredded coconut and/or drizzle of coconut milk
- Wash, peel, and chop your carrots coarsely.
- Heat the coconut oil in a large pot over low heat (omit if following a WFPB diet). Add the onions and garlic and pinch pepper and cook until golden, occasionally stirring about 5 minutes. Add the carrots, ginger, lemongrass (optional), apple cider vinegar, and then add 5 cups of broth. Reduce the heat to a simmer and cook until the carrots are soft, about 30 minutes.
- Let cool slightly, transfer to a blender, add the coconut milk, and blend until smooth (about 1 minute). Taste and adjust salt and pepper, or even ginger if you want it to be more gingery).
- Serve with a drizzle of coconut milk, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.