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.
For this carrot soup, you will indeed find the essential ingredients in your kitchen. Considering they are pretty interchangeable.
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.
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 are curious about carrots nutrition, check out 10 Benefits of Carrot, Apple and Celery Juice
If you love this carrot ginger soup recipe…
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Recipe: 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.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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. See our full Nutritional Disclosure here.
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