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Ginger-Infused Carrot Soup: A Soul-Warming Comforting Delight

Enjoy the cosy comfort of this Ginger-Infused Carrot Soup, a personal favourite that marries the sweet depth of carrots with a lively zing of fresh ginger. Every spoonful of this soup brings warmth and a burst of flavour, thanks to the earthy spices like cumin and coriander and the beautiful golden glow from a touch of turmeric. It’s more than just a meal; it’s a bowl full of comfort that also packs a punch of anti-inflammatory goodness.

This soup is my go-to when I need something uplifting and nourishing. It’s perfect for those days when you need extra warmth or want to share a simple, wholesome meal with loved ones. Easy to make, it’s a wonderful way to bring people together and enjoy a healthy, hearty dish that makes you feel good from the inside out.

DIABETIC-FRIENDLY ASPECTS

Carrots: While carrots do contain some sugar, they are also a good source of fibre, which helps to regulate blood sugar levels. In this recipe, the number of carrots is balanced with other vegetables and healthy fats to minimize blood sugar spikes.

Coconut Oil: Healthy fats, like those found in coconut oil, can help to slow down the absorption of sugar into the bloodstream.

Low Glycaemic Index: This soup is expected to have a relatively low glycaemic index, meaning it shouldn’t cause significant spikes in blood sugar levels.

Thyroid-Friendly Aspects

Selenium: While not a significant source, this recipe contains some selenium from the carrots and onions, which is another mineral important for thyroid function.

Anti-inflammatory Ingredients: Ginger and turmeric both have anti-inflammatory properties, which may be beneficial for people with autoimmune thyroid conditions like Hashimoto’s disease.

MACRONUTRIENT COMPOSITION (PER SERVING)

Calories: 213 calories / serving

Carbs: 12g / serving

Protein: 10g / serving

Fat: 12g / serving

Basic Ingredients for Ginger Infused Carrot Soup

Soup:

Carrots: The star of the show, carrots bring a natural sweetness and vibrant colour to the soup. They are also rich in vitamins and fibre.

Ginger: Finely grated ginger adds a distinctive heat and spiciness that cuts through the sweetness of the carrots while offering digestive and anti-inflammatory benefits.

Onions: Onions provide a foundational aromatic base that enhances the overall depth and richness of the soup.

Coconut Oil: For sautéing, coconut oil adds a subtle hint of sweetness and provides healthy fats.

Cumin Powder: This spice adds a warm, earthy flavour that beautifully complements both the carrots and ginger.

Turmeric Powder: Turmeric gives the soup a beautiful golden colour and contributes anti-inflammatory properties.

Chicken Stock: Forms the liquid base of the soup, adding richness and depth. Using stock instead of water ensures the soup is flavorful.

Lemon Juice: Adds brightness and acidity, balancing the earthy flavours of the other ingredients.

Salt and Black Pepper: Seasonings that enhance the natural flavours of the soup.

alternative ingredients

Vegetarian or Vegan Stock: If you want to make this soup vegetarian or vegan, you can use vegetable stock instead of chicken stock.

Butternut Squash: You can swap out some or all of the carrots with butternut squash for a slightly sweeter and creamier soup.

Sweet Potato: Another alternative to carrots is sweet potato, which adds a similar sweetness and earthiness to the soup.

Lemongrass: If you want to add an extra layer of flavour, you can add a stalk of lemongrass to the soup while it’s simmering.

Red Curry Paste: For a spicier version of this soup, you can add a tablespoon or two of red curry paste to the soup base.

Coconut Milk: If you don’t have coconut cream, you can use coconut milk instead for a slightly lighter and less creamy soup.

Parsnip: You can swap some or all of the carrots with parsnip for a similar flavour profile, but with a slightly nuttier and sweeter taste.

Serving Tips for Carrot Soup

  • Garnish with fresh herbs: Sprinkle some chopped fresh herbs such as cilantro, parsley or chives on top of the soup before serving to add some colour and freshness.
  • Add a dollop of yogurt: A dollop of plain yogurt or sour cream on top of the soup can add a tangy flavor and a creamy texture.
  • Serve with crusty bread: Serve the soup with some crusty bread on the side for dipping or spreading. Top with croutons: Homemade or store-bought croutons can add a crunchy texture and extra flavour to the soup.

storage tips

Refrigerate: Allow the soup to cool completely and transfer it to an airtight container. Store in the refrigerator for up to 4 days.

Freeze: If you have leftover soup that you won’t be eating within 4 days, you can freeze it for later. Allow the soup to cool completely and transfer it to a freezer-safe container. Store in the freezer for up to 3 days.

Ginger Infused Carrot Soup (Full Video)

Ginger Infused Carrot Soup

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients 

  • 3 small onions, finely chopped
  • 2 tbsp coconut oil
  • 6 carrots, chopped
  • 1 inch piece of ginger, finely chopped
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 8 cups chicken stock
  • 1 lemon, juiced
  • ½ cup coconut cream
  • salt
  • ½ tsp black pepper powder

Garnish

  • freshly ground black pepper
  • ¼ cup cup sunflower seeds
  • handful micro-greens
  • lemon wedges

Instructions

  • In a medium-sized cast iron pot, on medium heat, sauté the onions in coconut oil until they become golden brown. Add the carrots, and sauté for 5 minutes.
  • Add the ginger, cumin powder, turmeric powder, and chicken stock, and bring the liquid to a boil. Cover the pot and simmer on low heat for 20 minutes.
  • Once the carrots are fully cooked and soft, blend the ingredients until it reaches a smooth consistency. Add lemon juice and coconut cream and season with salt and black pepper powder.
  • Serve the soup in a bowl, and garnish it with pepper, sunflower seeds, and micro-greens. Don't forget a lemon wedge on the side.

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