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Carrot Ginger Soup with Cinnamon and Coriander

This carrot ginger soup is a vibrant, velvety puree made by simmering carrots and fresh ginger with warm spices, then blending to a smooth consistency. The soup has a bright orange color and a comforting, aromatic flavor profile with a slight sweetness and spicy undertones.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chopped carrots about 4 large carrots
  • 1 inch fresh ginger root peeled and minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt
  • to taste black pepper

Equipment

  • Large saucepan
  • Immersion blender or regular blender

Method
 

  1. Heat the olive oil in a large saucepan over medium heat until shimmering and fragrant, about 1 minute.
  2. Add the minced ginger to the pan and cook, stirring often, until it becomes fragrant and slightly tender, about 1-2 minutes.
  3. Stir in the chopped carrots, ground cinnamon, and coriander, and cook for another 3-4 minutes. The carrots will start to soften and take on a fragrant aroma.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the carrots are very tender and easily pierced with a fork.
  5. Remove the pot from heat and let it cool slightly for a few minutes.
  6. Use an immersion blender to blend the soup directly in the pot until smooth and velvety, or transfer in batches to a blender and blend until creamy.
  7. Return the blended soup to medium heat if needed, and season with salt and black pepper to taste. Stir well to combine the flavors.
  8. Once hot and seasoned to your liking, ladle the soup into bowls and serve immediately for a warm, comforting experience.

Notes

For a extra layer of richness, top with a dollop of yogurt or a drizzle of olive oil before serving.