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How to Make Clean-Eating Spicy Carrot and Ginger Soup

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

clean-eating-spicy-carrot-and-ginger-soup

I'm always up for trying new dishes for dinner, especially when they call for vegetables. This is a recipe I've wanted to try for a while, but I'd been turned off by the processed ingredients so many people use.

We are really simple people that don't buy a heck of a lot of crazy ingredients for our meals. I mainly use the same ingredients in all my cooking, just in different combinations. I'm surprised, in fact, that I didn't somehow sneak cinnamon into the mix for this one, but boy did it turn out delicious. It is a little spicy—but really good. Everyone seemed to love it, even my meat-and-potatoes husband. I'm hoping to make this recipe more of a regular around here, but I'd probably have to serve it with some chicken and rice to get my husband on board with that.

As you'll see below, it really was super easy, and it didn't take hardly any time at all to toss together. Let me show you how to do this yourself!

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

6 bowls of soup

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 3 tablespoons minced garlic
  • 4 cups veggie broth, homemade preferred
  • 1 1/2 tablespoons ginger
  • 1 teaspoon thyme
  • 1/2 teaspoon coriander
  • 2 bay leaves
  • 1 teaspoon pink Himalayan salt
  • 6 large carrots, sliced
  • 1 cup half and half, plus more for serving

Instructions

  1. I used my Instant Pot, because I use it for just about everything lately, but it would work fine in your Crock-Pot or in a pot on the stove.
  2. Start by melting your coconut oil in your pot and chopping your onion.
  3. If using your Instant Pot, set it to "saute" and cook your chopped onions and minced garlic until the onion is soft.
  4. Then add your veggie broth and scrape the bottom of the pot to get all of the cooked on spots. This is called deglazing.
  5. Turn off the "saute" setting and add in your carrots and spices.
  6. Close up your Instant Pot and lock it, set it to "seal," and then set to cook on "manual" for 6 minutes.
  7. The whole process should take about 30 minutes: 10 minutes to pressurize, 6 to cook, and then 10 to naturally depressurize. Then you can manually release the rest of the steam.
  8. For a Crock-Pot, I would suggest 4-6 hours on high or 2-3 on low. For cooking on the stove, I'd suggest cooking over medium heat, covered, for about 30 minutes.
  9. When finished cooking, stir it well and remove the bay leaves. Add your half and half.
  10. If you have an immersion blender, they are super handy for times like this. You can just plug it in and blend your soup right in the pot. If not, it can get messy, but it can be blended in batches in your food processor or blender, or you can use a potato masher.
  11. Ladle out into your bowls and add more half and half as desired. This soup is a little spicy. Yum!

Too Spicy?

If you like, you can calm the spice down considerably with heavy cream, sour cream, or a slice of bread on the side.

clean-eating-spicy-carrot-and-ginger-soup

Gadgets You'll Need

Insta Pot.

This seems like such a fancy meal for our simple household, but my Instant Pot has really made some of these options open up for me. If you don't have one yet, you can grab yours for a great deal here!

Immersion Blender.

Before I got mine, I was trying to make large batch tomato soup for canning, and the recipe called for it to be blended up into a puree. I didn't have my food processor then, not that my 3 cup processor would have helped any. But I did have a blender. Boy, was that a huge mess! I spent near 30 minutes trying to ladle over soup into my blender, blend it up smooth, and then find another large bowl to transfer it into while I ladled more soup over. As you can imagine, there was tomato soup everywhere and I had used just about every dish I owned on this soup! So we had to go get an immersion blender soon.

Now I can blend up anything from my yummy pumpkin lattes in the fall, to my tomato soup for canning in the summer, and even great dishes like this. No mess, because I can blend it right in the pot (or mug) where I cooked it, and I simply have to rinse my immersion blender when done and put it away. What a relief! You should consider grabbing one of your own if you are thinking about cooking a little more, or have already been struggling yourself. Here's the one I recommend, at a great price!

With meals this easy, who needs to go out to eat?! You can easily make all of your own gourmet meals at home, as long as you have the right recipes. Check out all of my recipes for more amazing meals you can serve your family, without worrying about what they are putting in their bodies. It's a peace of mind thing.

© 2019 Victoria Van Ness

Comments

Victoria Van Ness (author) from Fountain, CO on January 20, 2019:

This is a great recipe for cooking in a pot on the stove or in a Crock Pot as well. It's just about cooking the carrots through. Good luck!

Peggy Woods from Houston, Texas on January 05, 2019:

This does sound like a good spicy carrot soup recipe. We do not have an Instant Pot but do use our immersion blender often. Thanks for your recipe.

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