This brightly colored, vibrantly spiced ginger carrot soup is velvety smooth.
Although it’s probably still awfully cold in most parts, around here the sun is bright and beautiful, the air is crisp and I for one am most grateful for that. Longer days and extra light always puts a smile on my face.
Now that the sun is out carrots of every color are becoming a familiar sight at the market right now, a sure sign that spring has finally arrived.
While carrots are available year-round, spring is the best time to enjoy them at their sweetest. The delicate flavor of springtime carrots hardly needs any embellishment, just enough to make them sing.
This bright, vibrantly spiced soup is the perfect canvas, velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.
The soup itself is simple affair of chopped carrots simmered with warm spices like ginger, turmeric and cinnamon then blitzed into a silky puree.
The simmering liquid is nothing more than fresh water and a few aromatics; don’t be tempted to use stock, as it detracts from the purity of flavors. The other star ingredient here is turmeric, which adds a bright orange hue and a powerful anti-inflammatory punch.
I like to top mine with a good dollop of goat milk yogurt or swirl of coconut milk to soften the edges and round out the flavors. Serve it hot or chilled, this spicy spring carrot soup does double duty.
Serve it alongside a salad for a light lunch or solo as a starter for a dinner or brunch.
Serves Serves 4 to 6
This bright, vibrantly spiced soup is velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.
20 minPrep Time
25 minCook Time
- 2 Tablespoons coconut oil
- 2 to 3 small green onions, white and light green parts only, cleaned and chopped
- 1 or 2 cloves of garlic, minced
- 1-inch piece of ginger, peeled and grated
- A pinch of red pepper flakes
- 1 ½ pounds young carrots, sliced 1/2 inch thick
- 1 tsp fine sea salt
- ¼ tsp ground cinnamon
- 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
- Freshly ground pepper to taste
- 4 cups (1 quart) filtered water
- ¼ cup plain yogurt or full fat coconut milk for serving
- Chopped flat leaf parsley or carrot fronds for garnish
- Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
- Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
- Puree soup in batches in a high speed blender.
- If serving cold, chill soup for at least 3-4 hours or overnight.
- Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.