No Cream Carrot Ginger Soup is super healthy and super tasty. It’s full of fresh ingredients and a great way to get veggies into your meal.
The recipe is incredibly straightforward and only requires a medium to large pot and either a blender or an immersion blender.
Ideally, you will want the freshest ingredients you can find. Make sure you get healthy and fragrant ginger.
You can use already peeled and cut baby carrots, or peel your own full carrots. Either option works, you just want to make sure that the pieces are cut to uniform sizes.
Sautee the garlic and ginger first, followed by the onions and the seasonings.
Add the carrots, vegetable stock, and water and bring to a rapid bowl. Turn down to rapid simmer and cover. Cook until the carrots are soft, about 25 minutes.
Overall, it’s kind of hard to taste and salt as you go for this recipe, so be prepared to taste and adjust as soon as you blend your soup.
Once the carrots are soft, you want to either blend with an immersion blender or in a regular, strong stand blender. If you use an immersion, you’re not guaranteed to get as smooth of a soup so I would recommend a regular blender.
Don’t overfill your blender or you might run the risk of it spilling over so don’t be afraid to blend in separate batches.
As soon as it’s blended and back in a big bowl or pot, you can season to taste with more salt or pepper.
In general, blender soups are incredibly easy to make. No Cream Carrot Ginger Soup is no exception to that.
They’re all about the flavor and can be customizable. If you prefer a sweeter soup, leave it be. Or you can add more cumin and some cayenne for a bit of a kick and some extra heat.
No Cream Carrot Ginger Soup
Equipment
- Blender or immersion blender.
Ingredients
- 1½ Tbsp Olive Oil
- 1 Medium Yellow Onion
- 2 Cloves Garlic finely chopped
- 2 Tbsp Fresh Grated Ginger
- 1½ lbs Carrots peeled and chopped
- 2 Cups No or Low Sodium Vegetable Stock
- 2 Cups Water
- ¼ tsp Paprika
- ¼ tsp Ground Nutmeg
- ½ tsp Cumin
- ¼ tsp Ground Black Pepper
- 1½ tsp Kosher Salt
Instructions
- Peel and chop the carrots, Chop onion, grate ginger, and chop garlic.
- In a medium pot, cook the garlic and ginger in the olive oil.
- Add the salt, black pepper, paprika, cumin, nutmeg, and onions and cook until translucent.
- Add in the carrots, 2 cups of vegetable stock, and 2 cups of water.
- Bring to a rapid simmer and cook until the carrots can be pierced with a fork. About 8 – 12 minutes.
- Blend the mixture until smooth. You might have to do this in batches, depending on the size of your blender.
- Use caution, the mixture will be VERY hot!
- Take this opportunity to add salt if you think it needs more. Enjoy!