Bowl of healthy dairy free carrot ginger soupo

Carrot Ginger Soup – Tasty Tuesday!

December 11, 2012 by Michelle

I am all about the soups in winter, whether they’re Potato Corn Chowder or Blender Cheddar Soup or Roasted Asparagus Soup or something entirely different.  One of the things I really love about soups is that it is so easy to get vegetables in the meal, whether for me or for the wee ones.  And who doesn’t need more veggies, especially this time of year?

The wee ones are huge fans of carrots, and we eat them just about daily.  I figured making a carrot soup would go over well, but I wanted it to have a little more depth of flavor than just… carrot.  So I made a carrot ginger soup that was delicious.  The wee ones weren’t too sure of the dill, but they enjoyed the soup.  Me?  I hid the leftovers so no one else got any.

Bowl of healthy dairy free carrot ginger soupoCarrot Ginger Soup

Ingredients:

2 T butter (or grapeseed oil to make dairy free)

3 c carrots, diced or grated (I love my food processor, though it is very near death)

3 cloves garlic, smashed

1/2 onion, chopped

1/2 T ginger, fresh  grated

1 t cinnamon

1/2 baking potato, cubed

2 c vegetable or chicken broth

1/4 c dill, chopped (scant 1/4 cup)

1/3 c coconut milk (or cream, but the coconut milk is a great flavor enhancer for this)

Salt and pepper, to taste

 

Directions:

In a soup pot, melt the butter or add the oil over medium heat.  Add carrots, onion, ginger, and cinnamon.  Let the veggies sweat a little, stirring periodically.  You want the carrots to release some of their color and the onions to start to get translucent.

Carrots cooking for the carrot ginger soup

Add the potatoes and then the stock.  (Do it in this order so the potatoes don’t splash you – see, I’m always thinking!)  The stock should just cover the veggies, and not much more.  Bring this to a boil, then turn it down to a simmer.  Let it simmer uncovered for 10-15 minutes, until the potatoes are soft but not mushy.

Bring the items to a boil, noting that the stock just covers the veggies

Now it’s time to puree.  If you have an immersion, blender, use it to puree the soup until it is smooth and beautiful.  If you don’t, go buy one.  Just kidding.  Sorta.  Use your regular blender.  However, blend it in batches.  You don’t ever want to fill your blender more than 1/3 full of hot liquid.  Use a pot holder to hold the lid down.  Steam and pressure will build up as you blend hot liquids, and you don’t want it spraying out all over you.

Pour the soup back into the pot, if necessary.  Stir in the coconut milk.  Add your dill and the salt and pepper to taste.  It will be deliciously thick and rich and just all around awesome.  Serve immediately.  This will keep sealed in the fridge for two to three days – if it lasts that long.

Bowl of Carrot ginger soup

Carrot Ginger Soup
 
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 2 T butter (or grapeseed oil to make dairy free)
  • 3 c carrots, diced or grated (I love my food processor, though it is very near death)
  • 3 cloves garlic, smashed
  • ½ onion, chopped
  • ½ T ginger, fresh grated
  • 1 t cinnamon
  • ½ baking potato, cubed
  • 2 c vegetable or chicken broth
  • ¼ c dill, chopped (scant ¼ cup)
  • ⅓ c coconut milk (or cream, but the coconut milk is a great flavor enhancer for this)
  • Salt and pepper, to taste
Instructions
  1. In a soup pot, melt the butter or add the oil over medium heat. Add carrots, onion, ginger, and cinnamon. Let the veggies sweat a little, stirring periodically. You want the carrots to release some of their color and the onions to start to get translucent.
  2. Add the potatoes and then the stock. (Do it in this order so the potatoes don't splash you - see, I'm always thinking!) The stock should just cover the veggies, and not much more. Bring this to a boil, then turn it down to a simmer. Let it simmer uncovered for 10-15 minutes, until the potatoes are soft but not mushy.
  3. Now it's time to puree. If you have an immersion, blender, use it to puree the soup until it is smooth and beautiful. If you don't, go buy one. Just kidding. Sorta. Use your regular blender. However, blend it in batches. You don't ever want to fill your blender more than ⅓ full of hot liquid. Use a pot holder to hold the lid down. Steam and pressure will build up as you blend hot liquids, and you don't want it spraying out all over you.
  4. Pour the soup back into the pot, if necessary. Stir in the coconut milk. Add your dill and the salt and pepper to taste. It will be deliciously thick and rich and just all around awesome. Serve immediately. This will keep sealed in the fridge for two to three days - if it lasts that long.

 

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.

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    Comments

  • Good Girl Gone Green


    This looks so yummy! 🙂 🙂 pinned and perhaps my dinner tonight! 🙂

  • dumb mom


    I love soup in the winter too! Thanks for sharing, I’m always looking for new ones to try!

  • Pat


    I’m catching up on some of your posts and this soup looks and sounds scrumptious. I saved in in my Soup file. Carrots and ginger sound like a great combination!

  • Trackbacks

  • Trackback from Loaded Baked Potato Soup
    Tuesday, 22 October, 2013

    […] it’s soup weather.  I have a lot of favorite standbys from roasted butternut squash soup to carrot ginger soup to cream of celery soup and oh so many more.  This week, I needed a true comfort food soup. […]

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