Best 3 Carrot Ginger Soup With Chile Butter And Roasted Peanuts Recipes

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Indulge in the symphony of flavors with our tantalizing Carrot Ginger Soup, where the sweetness of carrots harmonizes with the piquant kick of ginger. This delightful soup is not just a culinary masterpiece; it's also a nutritional powerhouse, packed with antioxidants and anti-inflammatory properties. Served with a dollop of velvety Chile Butter and a sprinkle ofRoasted Peanuts, this soup promises a sensory experience that will warm your soul. Our collection also includes a delectable Roasted Carrot and Ginger Salad, a refreshing summer treat that bursts with vibrant flavors. For those who prefer a satisfying main course, the Carrot Ginger Chicken Stir-Fry is a flavorful explosion of tender chicken, crisp vegetables, and a tangy sauce. And to satisfy your sweet tooth, the Carrot Ginger Muffins offer a delightful fusion of carrot cake and ginger spice, perfect for a cozy afternoon snack. Embark on a culinary adventure with our Carrot Ginger Soup and accompanying recipes, and let your taste buds rejoice in the symphony of flavors.

Let's cook with our recipes!

CREAMY ROASTED CARROT SOUP WITH GINGER



Creamy Roasted Carrot Soup with Ginger image

Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 10

3 lb carrots (peeled)
Private Reserve Greek extra virgin olive oil
Salt and pepper
4 garlic cloves (chopped)
1 tsp grated fresh ginger
5 1/2 cups low-sodium vegetable broth (divided)
1 tsp ground coriander
1 tsp allspice
1 1/2 cup unsweetened half and half (or heavy cream, if you like )
Fresh mint for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
  • Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
  • Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
  • Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
  • Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving

CARROT GINGER SOUP



Carrot Ginger Soup image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  • Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g

CREAMY ROASTED CARROT GINGER SOUP



Creamy Roasted Carrot Ginger Soup image

Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 55m

Number Of Ingredients 8

6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
2 tablespoons olive oil (divided)
1 medium yellow onion (diced (about 2 cups)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 thumb-sized piece of fresh ginger (peeled and minced (about 2 tablespoons)
4 cups low-sodium vegetable broth
1/2 cup heavy whipping cream (or, for a vegan version, use full-fat canned coconut milk)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
  • While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
  • When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
  • Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg

Tips:

  • Choose the right carrots: For the best flavor, use fresh, organic carrots that are sweet and tender. Avoid carrots that are woody or have brown spots.
  • Roast the carrots: Roasting the carrots intensifies their natural sweetness and gives them a slightly smoky flavor. Be sure to roast them until they are tender but still have a bit of a bite.
  • Use a good quality ginger: Fresh ginger is essential for this soup. Look for ginger that is firm and has a pungent aroma. Peel and mince the ginger before using.
  • Don't be afraid to add some heat: The chile butter adds a nice kick of heat to the soup. If you don't like spicy food, you can omit the chile butter or use less of it.
  • Garnish the soup with roasted peanuts: Roasted peanuts add a crunchy texture and a nutty flavor to the soup. You can also garnish the soup with chopped cilantro or green onions.

Conclusion:

This carrot ginger soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and nutritious soup, give this recipe a try!

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