Carrot Ginger Soup

This post is also available in german/deutschHi foodie friends. How are you?
Today I will share with you a bright and healthy carrot ginger soup. I love the creaminess of blended soups. Your body gets a lot of good ingredients and nourished too. It´s a light meal and you can enjoy it to lunch or dinner. The other great part of creamy soups are the crispy toppings. Do you love this combination of creaminess, crispiness and crunchiness too? For this soup I have chosen roasted seeds with salt and herbs. It´s not only fun to eat it´s also healthy. You got good fat and vitamins.

Carrot Ginger Soup

Soup
600 g of carrots, sliced
1 onion, diced
2 cloves of garlic, diced
20 g of ginger, diced
2 tbsp olive oil
400 ml broth, + more
50 ml white wine
100 ml of coconut milk or oat cream
spices
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp curry powder
Roasted seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
2 tbsp of sesame seeds

Method

Roasted seeds
Put seeds in a skillet and fry, season with salt, set aside and let cool.
Soup
Fry the onions and garlic in oil.
Add carrots and ginger. Stir in and add the spices.
Sauté briefly until the scent rises and deglaze with broth and white wine.
Simmer for about 30 minutes with the lid closed or until the carrots are soft.
Puree the soup with an immersion blender or put in a blender and mix until smooth. (Careful if you use the blender, the lid can lift) Start with the smallest step.
If you like, you can pass the soup through a sieve.
Season with “milk”, salt and pepper and bring to a boil again. Depending on the desired consistency, add a little broth.
Put in a bowl and serve with salted nuts and chopped parsley.

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Carrot Ginger Soup

Author Klaraslife

Ingredients

Soup

• 600 g of carrots sliced
• 1 onion diced
• 2 cloves of garlic diced
• 20 g of ginger diced
• 2 tbsp olive oil
• 400 ml broth + more
• 50 ml white wine
• 100 ml of coconut milk or oat cream

spices

• 1 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp curry powder

Roasted seeds

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 2 tbsp of sesame seeds

Instructions

Roasted seeds

• Put seeds in a skillet and fry, season with salt, set aside and let cool.

Soup

• Fry the onions and garlic in oil.
• Add carrots and ginger. Stir in and add the spices.
• Sauté briefly until the scent rises and deglaze with broth and white wine.
• Simmer for about 30 minutes with the lid closed or until the carrots are soft.
• Puree the soup with a hand blender or put in a blender and mix until smooth. (Careful if you use the blender, the lid can lift) Start with the smallest step.
• If you like, you can pass the soup through a sieve.
• Season with "milk", salt and pepper and bring to a boil again. Depending on the desired consistency, add a little broth.
• Put in a bowl and serve with salted nuts and chopped parsley.

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