Name: Black Garlic & Ginger Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Cuisine: American
Ingredients: 2 Tbsp Black Garlic &amp; Ginger Infused Olive Oil; 1 Tbsp Honey Ginger White Balsamic; 1 Yellow Onion (diced); 6 Cloves Garlic (crushed); Sea Salt &amp; Fresh Black Pepper; 1-3 Inch Piece of Ginger (peeled &amp; grated); 1 Tbsp Ground Turmeric; 2 lb Carrots (peeled &amp; grated); 3 Cups Vegetable Stock; 2 14-oz Cans Coconut Milk; Garnish: Pecans or Cilantro

Black Garlic & Ginger Carrot Soup

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Melanie Parent

Servings

6-8

Prep Time

15 minutes

Cook Time

40 minutes

Calories

210

Made with our Black Garlic & Ginger Infused Olive Oil and Honey Ginger White Balsamic, this velvety carrot soup is a perfect balance of warmth, sweetness, and depth. The aromatic blend of ginger and black garlic enhances the natural sweetness of the carrots, while the balsamic adds a bright, slightly tangy finish. Ideal for cozy autumn evenings, it’s nourishing, flavourful, and perfect served on its own or with rustic bread.

Cook Mode

Ingredients

2 Tbsp Black Garlic & Ginger Infused Olive Oil
1 Tbsp Honey Ginger White Balsamic
1 Yellow Onion (diced)
6 Cloves Garlic (crushed)
Sea Salt & Fresh Black Pepper
1-3 Inch Piece of Ginger (peeled & grated)
1 Tbsp Ground Turmeric
2 lb Carrots (peeled & grated)
3 Cups Vegetable Stock
2 14-oz Cans Coconut Milk
Garnish: Pecans or Cilantro

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Directions

Heat oil in a heavy-bottomed pot over medium heat.
Sauté onion and garlic in the oil for 2-3 minutes then season with salt and pepper to taste.
Stir in the grated ginger and turmeric and cook for 2-3 minutes, or until the onion is soft and spices are fragrant.
Add carrots and cook for 10 minutes, stirring occasionally.
Add vegetable stock and coconut milk, bring to a simmer, and cook for 25-30 minutes.
Using an immersion stick or a blender, purée the mixture until smooth.
Add the puréed soup back to the pot over medium-low heat and bring it back to temperature.
Add the Honey-Ginger White Balsamic Vinegar and season with more salt and lots of pepper.
Serve the hot soup topped with cracked pecans or cilantro, and a little more cracked black pepper.

1 comment

This recipe is deliciously creamy! I didn’t have the black garlic and ginger oil so I used regular olive oil but the honey ginger balsamic was a nice touch

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