Bright, warming, and full of depth, this Carrot & Ginger Soup is the perfect balance of sweet, savoury, and gently spiced flavours. The natural sweetness of carrots pairs beautifully with the warmth of fresh and crystallised ginger, creating a soup that’s not only comforting but also packed with immune-boosting goodness. A touch of cider vinegar adds brightness, while fresh thyme lends a subtle earthiness. The addition of mascarpone or goat’s cheese makes for a lusciously creamy finish, while a sprinkle of chives and crispy croutons offer a delicious contrast in texture. Whether you’re looking for a nourishing lunch or an elegant starter, this soup is a celebration of simple ingredients coming together in perfect harmony. 

Velvety Carrot and Ginger Soup

Prep time: 15 minutes | Cook time: 50 minutes | 6 servings

Ingredients: 

• 2 tablespoon olive oil or coconut oil
• 2 sweet onions, finely chopped 
  
• 2 1/2 pounds of carrots, peeled and sliced 1/4-inch thick
• 1 tablespoon freshly grated ginger
• 1/4 cup crystallized ginger, finely minced
• 3 cloves garlic, finely minced
• 4 1/2 cups vegetable broth 
  
• 2 sprigs fresh thyme 
  
• Salt and pepper to taste
• 1 teaspoon sugar 
  
• 1/2 teaspoon ground turmeric 
  
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon baking soda 
  
• 1 1/2 tablespoon cider vinegar
• Chopped chives, for garnish
• Mascarpone cheese or goat cheese, to dot on top 

Directions:

1. Sauté the aromatics: Heat olive oil or coconut oil in a large saucepan over medium heat. Add the onions, crystallised ginger, fresh ginger, garlic, salt, and sugar. Stir in the turmeric, cumin, smoked paprika, and coriander. Cook, stirring occasionally, until the onions turn soft and translucent, about 5-6 minutes.

2. Add the carrots, broth, thyme sprigs, and baking soda. Bring to a simmer over high heat, then cover and reduce the heat to medium-low. Let it cook until the carrots are very tender, about 30-35 minutes.

3. Discard the thyme sprigs. Working in batches, carefully blend the soup in a high-speed blender until velvety smooth, about 1-2 minutes per batch. Return the soup to a clean pot.

4. Stir in the cider vinegar and return the soup to a gentle simmer over medium heat, adjusting salt and pepper to taste.

5. Ladle the soup into bowls and top with dollops of mascarpone or goat cheese.

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to 5 days. Reheat gently on the stove over low to medium heat, stirring occasionally. If it thickens too much, add a splash of water or broth to loosen it. 

Make-Ahead Tips - You can prepare the soup up to 2 days in advance and store it in the fridge. If making ahead for a special occasion, hold off on adding the cider vinegar and garnishes until just before serving for the freshest taste. 

Tips - For a creamy, dairy-free, and vegan twist, swap the butter for coconut oil and replace the mascarpone or goat cheese with ½ cup of coconut cream. Stir in the coconut cream once the stove is turned off for a silky, luscious texture. 

More Flavour - Sprinkle some freshly grated Parmesan cheese before serving.

Additional Toppings - You can also add croutons for some extra crunch: heat 3 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add 4 cups of day-old bread cubes (ciabatta, baguette or sourdough work well) in a single layer and toss to coat. Stir frequently and toast for 5-7 minutes, or until golden brown and crispy on all sides. Let them cool completely before using or storing in an airtight container for up to a week.