Welcome spring in a flavorful way with a generous bowl of this Carrot Ginger Soup!
A few years ago I had lunch with my mom on one of the first nice days of spring. We were lucky enough to score a table outside on a bright, sunny day, and I gobbled my way through a version of this Carrot Ginger Soup.
Now I don’t know if it was the gorgeous weather, the lovely company or the amazing meal, but the memory of that soup left a lasting impression on me. Lucky for me (and you!), I recreated the recipe at home, and now this craveable Carrot Ginger Soup can be enjoyed rain or shine all year long.
With just a handful of ingredients, this Carrot Ginger Soup recipe comes together with minimal effort. Love that! Chunks of sweet carrots and savory onions are sautéed with nuggets of sweet potatoes, garlic and a hefty dose of fresh ginger. Stir in some vegetable broth, salt, pepper and cumin, simmer for 30 minutes, and then puree the soup until it’s silky smooth. The texture is light and velvety but still substantial.
You can garnish this soup with just about anything. A dollop of plain Greek yogurt, fresh parsley or cilantro, chopped nuts or a sprinkle of cumin are all great options. Get creative!
If you’re looking to get out of your salad rut, this Carrot Ginger Soup makes an excellent first course in lieu of the usual greens. It would also be super cute in little shot glasses on an appetizer buffet. Me? I didn’t wait for a party or special occasion; it was my lunch all last week!