Warm, comforting, and bursting with vibrant flavors, this Carrot Ginger Soup is the perfect addition to your repertoire of cozy recipes. Whether you’re craving a small bowl of soup for a light appetizer or a nourishing bowl as a main course, this recipe has you covered.
It’s hard to go wrong with a soup recipe as the weather gets colder – or really anytime of year! This Carrot Ginger Soup is extra special because it’s topped with a spicy-sweet addicting and crunchy macadamia nut topping. I stirred Milkadamia Macadamia Nut Milk in at the end of the recipe to add a little extra creaminess and to thin out the soup after immersion blending all of those vegetables together. The macadamia nut topping ties right into the macadamia nut milk!
Let’s make it!
Recipe Ingredients
Carrot Ginger Soup Instructions
Make your soup!
- Sautéing the Aromatics: Begin by sautéing onions, carrots, and a generous pinch of salt in olive oil. Allow the vegetables to start to soften.
- Infusing Flavor: Add the aromatic duo of garlic and ginger, along with optional curry powder and red pepper flakes. Let those cook for another couple of minutes.
- Simmer: Pour in vegetable broth, season to taste with salt and pepper, and bring to a simmer then cover. After 30 minutes, the vegetables are nice and soft and ready to blend!
- Blend: Uncover the pot and blend the ingredients into a velvety smooth consistency using an immersion blender. Alternatively, transfer the soup to a regular blender. If you have an immersion blender, I highly recommend using for convenience.
- Finishing Step: Introduce the Milkadamia Macadamia Milk, stirring it into the soup to achieve the perfect creaminess and thickness. Season to taste with salt and pepper.
The Grand Finale: Macadamia Nut Topping
This topping is salty, sweet, and spicy. It adds a great textural component to this velvety smooth soup.
- Preheat and Prepare: Preheat your oven to 350 degrees. In a small bowl, combine chopped macadamia nuts with brown sugar, cinnamon, cayenne, and a drizzle of olive oil.
- Bake to Perfection: Transfer the nut mixture to a parchment-lined baking sheet, allowing it to bake until golden and crispy. Keep a close eye on the nuts to make sure they don’t burn!
Did you try this Carrot Ginger Soup recipe? Leave a Review!
In this Carrot Ginger Soup recipe, simplicity meets sophistication. Rich macadamia nuts are combined with nourishing vegetables and vegetable broth. This recipe is vegetarian to boot! Serve this up as an appetizer or a main dish. You can’t go wrong serving this with a side salad, crusty bread, or even an ooey gooey grilled cheese!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Carrot Ginger Soup
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion chopped
- 2 lbs Carrots peeling optional; cut into 1/2 inch pieces
- 1/2 tsp Salt
- 6 cloves Garlic minced
- 1 tbsp Ginger grated
- 1/2 tsp Curry Powder optional
- 1/4 tsp Red Pepper Flakes optional
- 4 cups Vegetable Broth
- Salt & Pepper to taste
- 3/4 cup Unsweetened Milkadamia Macadamia Milk or milk of choice
- Fresh Chives thinly sliced to serve
Macadamia Nut Topping
- 1/4 cup Macadamia Nuts roughly chopped; I used salted but add salt to taste if using plain
- 1 tsp Brown Sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Cayenne
- 1/2 tsp Olive Oil
Instructions
- Heat the oil in a Dutch Oven or large heavy-bottomed pot over medium heat. Add the onions, carrots, and 1/2 tsp of salt. Cook for about 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic, grated ginger, and optional curry powder and red pepper flakes. Cook for another 2 minutes.
- Pour in the vegetable broth and season to taste with salt and pepper. Bring to a simmer and cover. Cook for 30 minutes until the vegetables are very soft.
- Uncover and blend until very smooth with an immersion blender. You can also transfer the soup to a regular blender then add back to the Dutch Oven. Stir in the Milkadamia Macadamia Milk and season to taste with additional salt and pepper.
- Divide among bowls and top with the Macadamia Nut Topping and fresh chives.
Macadamia Nut Topping
- Preheat oven to 350 degrees. Or use toaster oven.
- In a small bowl, combine the roughly chopped macadamia nuts, cinnamon, cayenne, brown sugar, and olive oil.
- Transfer to a parchment lined baking sheet. Bake in the oven or toaster oven at 350 degrees for 10 minutes or until golden and crispy. Make sure to not burn!
Video
@carolbeecooks Your newest soup recipe is here: Carrot Ginger Soup 🥕 Creamy, spiced, loaded with vegetables, vegetarian, and sure to keep you warm on a cold day! #carrotgingersoup #soup #souptok #souprecipe #soupszn #vegetarian
♬ Morning Routine – Tollan Kim
January 13, 2024 at 6:33 pm[…] you used Milkadamia like I did, you can whip up a batch of my Carrot Ginger Soup which uses the same […]
February 10, 2024 at 3:43 pm[…] you used Milkadamia like I did, you can whip up a batch of my Carrot Ginger Soup or a Brown Sugar Chai Shaken Espresso which uses the same […]