This soup is just down right amazing! Add as much or as little fresh ginger to achieve the flavor you like.
Easy to make, this soup is guaranteed to become a spring favorite in your kitchen. When I make this for my kids, I add just a bit less ginger than if I was making it for myself so it doesn’t have such a strong spicy kick to it.
A new favorite savory soup for the spring season!
On the cooler days during the spring months, I love warming up to a nice bowl of this beautiful and tasty soup either for lunch or dinner! While there are several other recipes for Carrot Ginger Soup out there, I like this one for its simplicity. Don‘t let making soup from scratch intimidate you. In just about 30 minutes from start to finish, you can sit down and enjoy what you’ve made!
Nutritionally, this soup is not only packed with flavor, it’s rich in beta-carotine, the orange pigment that gives carrots their boldly bright color. Beta-carotine converts to Vitamin A upon ingestion and according to the body’s needs, and is an essential nutrient with roles in vision, immunity, reproduction, growth, and protein synthesis and cell differentiation (allowing each cell to mature so it can perform its specific function in the body). It’s also an anti-oxidant that helps protect our cells from free radical damage. Left uncontrolled, free radicals can cause cell damage and impair immunity, thus potentially leading to development of diseases such as cancer, age-related blindness, Alzheimer’s disease, arthritis, and diabetes. Ginger also contains anti-oxidants, so it may have some anti-inflammatory properties. Adding the roasted chickpeas gives the soup a boost in fiber content while adding a little crunchy texture!
Carrot Ginger Soup (optionally garnished with roasted chickpeas)
Here are the ingredients needed to make the soup:
4 cups of water
2 tsp of coriander powder
1 lb of carrots (washed, peeled, chopped)
1-3 inches of freshly grated ginger root (to taste, for more spice add more ginger)
2 tsp olive oil
salt and pepper (to taste)
roasted chickpeas (pictured above, but optional)
Bring the water to a boil in a medium saucepan.
Add the chopped carrots and ginger root to the water.
Cover and continue to heat approximately 15-20 minutes, until carrots are softened.
Add the oil, salt and pepper.
Transfer the soup to a blender and blend until smooth. An immersion blender can also be used stovetop, just take caution to keep it immersed in the soup while blending to prevent splashing of hot liquid.
Finally, ladle into serving bowls (and optionally top with roasted chickpeas)
To make the roasted chickpeas, you’ll need:
2 cups canned chickpeas (rinsed and drained)
2 tbsp apple cider vinegar
1 tsp cumin powder
2 tsp olive oil
Preheat oven to 400 degrees F. Ensure the rinsed and drained chickpeas are dry (wrap in towel and pat dry).
Sprinkle the vinegar, cumin, oil, and salt mix over the chickpeas, mixing together with your hands or a spoon to ensure they are well coated with the savory spice mixture.
Pour onto a baking sheet and bake for ~40 minutes. Stir every 15 minutes to prevent sticking. Keeping an eye on the chickpeas, remove them from the oven once they are lightly browned.
Your soup is now ready to savor! Cheers to healthy eating!