Carrot Ginger Soup

Name: Carrot Ginger Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon Olive Oil; 1 Yellow Onion (chopped); 2 lbs Carrots (peeling optional; cut into 1/2 inch pieces); 1/2 teaspoon Kosher Salt; 6 cloves Garlic (minced); 1 tablespoon Ginger (grated); 1/2 teaspoon Curry Powder (optional ); 1/4 teaspoon Red Pepper Flakes (optional); 4 cups Reduced Sodium Vegetable Broth (or broth of choice); Kosher Salt & Black Pepper (to taste); 3/4 cup Milkadamia (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 teaspoon Light Brown Sugar; 1/4 teaspoon Cinnamon; 1/8 teaspoon Cayenne; 1/2 teaspoon 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: Sun, 17 Aug 2025 06:05:13 GMT

Nutrition balance score

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Ingredients

6 servings

1 tablespoonolive oil

1yellow onion

chopped

2 lbsCarrots

peeling optional, cut into 1/2 inch pieces

½ teaspoonkosher salt

6cloves garlic

minced

1 tablespoonginger

grated

½ teaspoonCurry Powder

optional

¼ teaspoonred pepper flakes

optional

4 cupsReduced Sodium Vegetable Broth

¾ cupMilkadamia

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 teaspoonlight brown sugar

¼ teaspooncinnamon

⅛ teaspooncayenne

½ teaspoonolive 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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