Indulge in a symphony of flavors with our dairy-free carrot ginger soup, a culinary masterpiece that caters to various dietary preferences and delights taste buds. This creamy and flavorful soup, crafted with a harmonious blend of carrots, ginger, and a touch of sweetness from apples, offers a comforting and nutritious meal. The velvety texture, achieved through the careful simmering of carrots, imparts a natural sweetness that pairs perfectly with the zesty kick of ginger. Moreover, this versatile recipe includes three variations: a classic version, a spicy rendition for those who crave a bolder flavor profile, and a kid-friendly version that omits the spicy kick, making it a delightful option for the whole family.
Let's cook with our recipes!
SLOW COOKER CARROT GINGER SOUP
This Slow Cooker Creamy Carrot Ginger Soup is the easiest carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make in the Crock Pot or slow cooker!!
Provided by Chrissie (thebusybaker.ca)
Categories Appetizer Dinner Lunch Soup
Time 3h15m
Number Of Ingredients 8
Steps:
- Add the roughly chopped carrots, diced onion, garlic, ginger, salt and pepper, and stock to your slow cooker.
- Cook on high for 3-4 hours or on low for 6-7 hours.
- Blend with an immersion blender until smooth and add the coconut milk while blending to create a silky smooth texture.
- Serve with chopped parsley and a dollop of sour cream or coconut cream for garnish.
Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 22 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g
CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)
Creamy Carrot and Ginger Soup is a dairy-free and Vegan soup that the whole family will love! Make in the Instant Pot or on the Stovetop.
Provided by Amy Rains
Categories Soup
Time 35m
Number Of Ingredients 8
Steps:
- Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
- Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
- Add carrots and vegetable broth or stock, bring to a boil.
- Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
- With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
- Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
- Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
- Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
- Using a blender or immersion blender, blend until creamy.
- Serve hot!
Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 3 g, Fat 23 g, SaturatedFat 20 g, Sodium 805 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE
Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter.
Provided by What's for dinner, mom?
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
- Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
- Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g
DAIRY-FREE CARROT GINGER SOUP
Sandra says this recipe is also delicious with beetroot (beets) in place of the carrots.
Provided by Sandra Butler
Categories Soup
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, ginger, garlic, mustard powder, pepper, and salt, and sauté for 1 minute. Add a few tablespoons of the stock, and sauté until the onion is soft. Stir in the carrots.
- Pour in the rest of the stock, bring the soup to a boil, reduce the heat to low, and let it simmer for 40 minutes.
- Let the soup cool for 10 minutes, then puree it in a blender until smooth or use a hand-held stick blender in the pan.
- Taste, and add more salt and pepper, to taste, if needed.
- Stir in the chopped parsley (f using), and serve each serving with a swirl of dairy-free yogurt, sour cream, or coconut cream, if desired.
Nutrition Facts : Nutrition Information Serving size 1½ cups Calories
GINGER CARROT SOUP - GLUTEN FREE, DAIRY FREE
This is a flavorful, filling and simple soup. It is hearty enough to serve as a main dish, just add a green salad. The sweet potato gives it extra body and rounds out the flavor.
Provided by Tese3068
Categories Lactose Free
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a stock pot, sauté the onions in the olive oil until translucent.
- Add the ginger, mix.
- Add carrots, sauté 3 minutes.
- Add sweet potato, sauté 3 minutes.
- Add rice, mix together.
- Add chicken stock and remaining ingredients and let simmer 25 minutes.
- Puree mixture and return to stock pot.
Nutrition Facts : Calories 172.8, Fat 3.8, SaturatedFat 0.6, Sodium 106.6, Carbohydrate 33.7, Fiber 5.3, Sugar 8, Protein 2.5
AIP CARROT & GINGER SOUP (PALEO & DAIRY FREE)
Sometimes all you want is to fix a quick and easy soup for dinner without spending too much time in the kitchen, right? ...Well, if this it's one of those times, you ended up on the right page! This Carrot & Ginger Soup is the perfect easy comfort food, and the best thing is: it's suitable for everybody as it's absolutely dairy free and can be enjoyed also by people who are on a paleo or AIP diet. What I love about it is that, even though it's super light (carrots have basically no calories), this soup tastes super indulgent thanks to the creaminess added by the yam and the coconut milk that keeps it dairy free... and that kick of ginger at the end adds just the perfect contrast to its sweetness! Another good thing about this paleo carrot & ginger soup recipe is that it's very low in FODMAPs (those "Fermentable, Oligo-, Di-, Mono-saccharides and Polyols" I discussed in my last post),and if you just replace the yam with more carrots, the soup has no FODMAPs at all!
Provided by littlebitesofbeauty
Categories Free Of...
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel the carrots and the yam, cut them in pieces and put them in a large pot. Cover the vegetables with water and boil them for 30 to 40 minutes, until soft.
- Strain the carrots and yam with a slotted spoon and transfer them in a blender (according to the size of your blender's carafe you might need to do this in 2 times).
- Add in the remaining ingredients and blend until smooth.
- Enjoy!
Nutrition Facts : Calories 476.3, Fat 13.5, SaturatedFat 10.9, Sodium 339, Carbohydrate 87.2, Fiber 18.9, Sugar 22.4, Protein 7.7
Tips:
- Choose the right carrots: For the best flavor, select sweet, tender carrots. Look for carrots that are deep orange in color and have smooth, unblemished skin.
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
- Don't overcrowd the pot: When cooking the carrots, don't overcrowd the pot. This will prevent them from cooking evenly.
- Simmer until tender: Simmer the carrots until they are tender but still have a slight bite to them. This will take about 15-20 minutes.
- Use vegetable broth: Vegetable broth adds flavor to the soup. You can also use water, but the soup will be less flavorful.
- Add spices: Spices like cumin, coriander, and turmeric add warmth and depth of flavor to the soup. You can also add a pinch of cayenne pepper for a little heat.
- Garnish with fresh herbs: Fresh herbs like cilantro, parsley, or mint add a pop of color and freshness to the soup. You can also add a dollop of yogurt or sour cream for a creamy finish.