Carrot Ginger Soup
Golden Elixir: Unveiling the Secret Recipe for Immunity-Boosting Carrot Ginger Soup!
1 bowl
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Boosts immune system: Loaded with vitamin A from carrots and anti-inflammatory properties from ginger, this soup helps strengthen your body's defense against illnesses.
Supports digestion: Ginger aids digestion by promoting the production of digestive enzymes, while the fiber in carrots keeps your gut healthy.
Promotes glowing skin: The antioxidants in carrots help fight free radicals, contributing to a radiant complexion.
Low in calories: Enjoy a guilt-free meal with this low-calorie soup that satisfies your hunger without excess calories.
Heart-healthy: With minimal fat and cholesterol, this soup supports heart health and helps maintain healthy blood pressure levels.
Easy to prepare: Whip up this delicious soup in just 40 minutes, making it a perfect option for busy weeknights or lazy weekends.
120 kcal
in 445g
Protein:
2g
Fats:
4g
Carbs:
20g
Cholesterol:
mg
Sodium, Na:
800mg
Potassium, K:
600mg
Indulge in this comforting bowl of carrot ginger soup, packed with vitamins, antioxidants, and anti-inflammatory properties. This soup not only supports immune health but also aids in digestion and promotes radiant skin. Its soothing warmth makes it perfect for chilly days or whenever you need a nutritious pick-me-up. However, individuals with certain digestive conditions may want to avoid consuming large amounts of ginger due to its potential to exacerbate symptoms.
Ingredients
4
half kg Carrots
30 grams Ginger
1 piece Onion
2 pieces Garlic Cloves
1 tablespoon Olive oil
4 cups Vegetable broth
1 teaspoon Ground Cumin
half teaspoon Coriander seed powder
Salt as per taste
Black Pepper as per taste
Coriander as per taste
Tips
For a creamier texture, add a splash of coconut milk or heavy cream before blending.
Adjust the consistency of the soup by adding more broth if it's too thick.
Directions
Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until fragrant, about 2-3 minutes.
Add grated ginger to the pot and continue to sauté for another minute, allowing the flavors to meld together.
Add chopped carrots to the pot, followed by vegetable broth, ground cumin, ground coriander, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.
Once the carrots are cooked through, remove the pot from heat and let it cool slightly.
Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.
Return the soup to the pot and reheat if necessary. Adjust seasoning according to taste.
Ladle the carrot ginger soup into bowls, garnish with fresh cilantro or coriander if desired, and serve hot.
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