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Read moreBlack Garlic & Ginger Carrot Soup
Melanie Parent
6-8
15 minutes
40 minutes
210
American
Soups & Stews
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.
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
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.
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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