Clean Eating Spicy Carrot and Ginger Soup

Updated on January 6, 2019
VVanNess profile image

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

I'm always up for trying new dishes for dinner, especially when they involve using 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, or all of the exotic ingredients included when someone tries to clean it up.

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 of my meals, just in different combinations. I'm surprised, in fact, that I didn't somehow sneak cinnamon into the mix for this one. However, I've been figuring out a bunch of recipes to make them easy for the everyday cook, but also clean eating, like my Clean Eating Pecan Pie and Chewy Pecan Pralines (made without any processed ingredients!).

So, I figured it was about time to tackle this one, and boy did it turn out delicious. It was a little spicy—but really good. If you like, you can calm the spice down considerably with heavy cream, sour cream, or a slice of bread on the side. 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!

5 stars from 1 rating of Spicy Carrot and Ginger Soup

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 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!
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Start by melting your coconut oil in the bottom of your pot.Chop your onion and then saute' it with your garlic until the onion is soft.Add in your veggie broth and scrape the bottom of the pot to get any cooked on bits.Chop your carrots.Try not to lose too many to tiny hands.And add those to the pot with your spices.Seal up your pot and cook for 6 minutes.Remove your bay leaves and add your half and half.Here is my immersion blender!Blend until your soup is smooth, right in the pot.Ladle your soup into bowls and add half and half to your liking.
Start by melting your coconut oil in the bottom of your pot.
Start by melting your coconut oil in the bottom of your pot.
Chop your onion and then saute' it with your garlic until the onion is soft.
Chop your onion and then saute' it with your garlic until the onion is soft.
Add in your veggie broth and scrape the bottom of the pot to get any cooked on bits.
Add in your veggie broth and scrape the bottom of the pot to get any cooked on bits.
Chop your carrots.
Chop your carrots.
Try not to lose too many to tiny hands.
Try not to lose too many to tiny hands.
And add those to the pot with your spices.
And add those to the pot with your spices.
Seal up your pot and cook for 6 minutes.
Seal up your pot and cook for 6 minutes.
Remove your bay leaves and add your half and half.
Remove your bay leaves and add your half and half.
Here is my immersion blender!
Here is my immersion blender!
Blend until your soup is smooth, right in the pot.
Blend until your soup is smooth, right in the pot.
Ladle your soup into bowls and add half and half to your liking.
Ladle your soup into bowls and add half and half to your liking.
Nutrition Facts
Serving size: 1
Calories 80
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 14 g5%
Sugar 0 g
Fiber 2 g8%
Protein 2 g4%
Cholesterol 0 mg
Sodium 28 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

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! And don't forget that 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.

Questions & Answers

    © 2019 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        4 months ago from Fountain, CO

        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 W profile image

        Peggy Woods 

        4 months ago from Houston, Texas

        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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