Creamy (Dairy Free) Ginger Carrot Soup
This delicately sweet creamy Carrot Soup is subtly spiced with ginger and does not use cream! Providing great fibre and an array of nutrients, including beta-carotene, a precursor to the antioxidant vitamin A, this rich low fat doesn’t skimp on flavour. Naturally warming, this ginger carrot soup is perfect for the whole family plus a great to take in a flask as a packed lunch or snack.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine English
- 1 small bag Carrots grated
- 2 medium Onions finely chopped
- 2 inch Fresh Ginger grated with the skin on
- 2 cloves Garlic finely chopped
- 1 tbsp Coconut oil
- 250 ml Water
- Salt to taste
- 1 tbsp Sesame seeds to garnish
In a large saucepan, heat the coconut oil and add the onions, carrots, ginger and garlic all at the same time. Gently fry for at least 5 minutes, until the vegetables have softened and the aromas have been released, taking care not to allow them to burn or change colour.
Add the water so it just covers the vegetables plus a generous sprinkle of salt to taste and bring to a boil.
Reduce the heat and cover. Let it simmer for around 10mins until the carrots are tender.
When cool, blend with a hand blender or a food processor. If the soup is too thick, add a little boiled water until desired consistency. Taste and adjust seasoning if necessary.
Sprinkle with a garnish of sesame seeds and serve hot
Keyword Carrot, Carrot and Ginger soup, Carrot soup, Dairy free carrot soup, Ginger, May Simpkin