Carrot Ginger Soup

Name: Carrot Ginger Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 1 tbsp Olive Oil; 1 Yellow Onion (chopped); 2 lbs Carrots (peeling optional; cut into 1/2 inch pieces); 1/2 tsp Kosher 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; Kosher Salt & Black Pepper (to taste); 3/4 cup Unsweetened Milkadamia Macadamia Milk (or milk of choice ); Fresh Chives (thinly sliced to serve); 1/4 cup Macadamia Nuts (roughly chopped; I used salted but add salt to taste if using plain); 1 tsp Light Brown Sugar; 1/4 tsp Cinnamon; 1/8 tsp Cayenne; 1/2 tsp Olive Oil

8 steps

Prep:20minCook:50min

Creamy and flavorful soup loaded with carrots, ginger, and sprinkled with a spicy-sweet crispy macadamia nut topping.

Updated at: Thu, 06 Feb 2025 11:52:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories151.9 kcal (8%)

Total Fat7.9 g (11%)

Carbs19.9 g (8%)

Sugars10.1 g (11%)

Protein2.5 g (5%)

Sodium866.5 mg (43%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1yellow onion

chopped

2 lbsCarrots

peeling optional, cut into 1/2 inch pieces

½ tspkosher salt

6cloves garlic

minced

1 Tbspginger grated

½ tspCurry Powder

optional

¼ tspred pepper flakes

optional

4 cupsvegetable broth

Kosher Salt

Black Pepper

to taste

¾ cupMacadamia Milk

Unsweetened, or milk of choice

Fresh Chives

thinly sliced to serve

¼ cupMacadamia Nuts

roughly chopped, I used salted but add salt to taste if using plain

1 tsplight brown sugar

¼ tspcinnamon

⅛ tspcayenne

½ tspolive oil

Instructions

Step 1

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.

Step 2

Add the minced garlic, grated ginger, and optional curry powder and red pepper flakes. Cook for another 2 minutes.

Step 3

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.

Step 4

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.

Step 5

Divide among bowls and top with the Macadamia Nut Topping and fresh chives.

Macadamia Nut Topping

Step 6

Preheat oven to 350 degrees. Or use toaster oven.

Step 7

In a small bowl, combine the roughly chopped macadamia nuts, cinnamon, cayenne, brown sugar, and olive oil.

Step 8

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!

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