I haven’t blogged in a while, I’ve been focusing more on college work and have been mainly posting to Instagram.. but Christmas is coming and I can’t WAIT to post some new christmas recipes for you all! Starting with this scrumptious soup recipe!
Today I’m posting the recipe for the most delicious Creamy Zingy Carrot and Ginger Soup. This soup has been very popular over on Instagram, so I just had to dedicate a blog post to it!
It was only recently that I tried the roast-then-blend method of soup-making. I’ve always boiled up all the ingredients in a pan with veggie stock! But honestly, if you haven’t already tried it, this method is life-changing. It’s so much quicker, easier, and dare-I-say-it, tastier.
The fresh ginger is the best addition. It adds a welcome ‘zinginess’ to the soup, as well as being a good source of vitamin C, Magnesium, Potassium, Copper and Manganese. Ginger may also help to reduce inflammation, prevent nausea and morning sickness, lower blood sugar and help to soothe the stomach!
You’re going to love this soup for the cosiest, warming winter lunches. It’s divine with a hunk of sourdough, a drizzle of olive oil, a little fresh coriander and cracked black pepper. Mmm!
If you make this vegan and gluten free Creamy Zingy Carrot & Ginger Soup, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
(makes 2 or 3 bowls – double measurements for a bigger batch)
- 10 carrots, peeled + roughly chopped
- 4 cloves of garlic – don’t peel the skin off, just chop the ends off so they can be squeezed out easily once cooked (prevents them from burning)
- 2 tbsp (approx) olive oil or melted coconut oil
- 1″ cube fresh ginger, peeled
- 1/4 cup/handful raw cashews (if you’re not using a high speed blender, soak the cashews in hot water for about an hour to soften them)
- 1 1/2 cups vegetable stock
- 1 tsp apple cider vinegar
- Sea salt and pepper, to taste
- Fresh coriander, to top (optional)
- Start by preheating the oven to 190C and line a baking tray with baking paper.
- Lay out the chopped carrots and garlic cloves on the baking sheet and drizzle with the oil, salt and pepper. Place in the oven to roast for 20-30 minutes (depending on how small you chopped the carrots)
- Take out when they’re cooked through and starting to crisp up. Leave to cool for a few minutes.
- Transfer the carrots to a high speed blender along with the cashews, apple cider vinegar, ginger, salt, pepper and blend until smooth. If the soup is too thick for your liking, simply add more veggie stock!
- Serve with fresh coriander and a hunk of sourdough. Enjoy!