Easy Roasted Carrot Ginger Soup Recipe - Vegan (2024)

FAQs

How do you balance sweetness in carrot soup? ›

If this carrot soup is a bit too sweet for your taste, you can balance out that sweetness with 1 teaspoon of apple cider vinegar or lemon juice to boost and brighten the flavor.

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.

Nutritional Info: Per serving: 130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 28g carbohydrates (5g dietary fiber, 9g sugar), 3g protein.

The best side dishes to serve with carrot soup are garlic bread, shredded chicken, gluten-free bread, Caesar salad, samosas, ham and cheese sandwiches, tostadas, carrot cake, tomato bruschetta, honey glazed carrots, grilled cheese sandwich, spinach and goat cheese salad, and roasted red peppers.

To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter. You can also add cardamom to make carrot deserts, like Indian carrot halwa. For more tips, including how to season carrot fries, read on!

In addition, if the carrots are not cooked properly or are overcooked, this can also lead to bitterness. To avoid this, be sure to choose fresh carrots and simmer them gently until they are soft and tender. You can also add ingredients like sugar, cream or honey to counteract the bitterness.

It is in fact the healthiest additions you can make to your winter diet. Carrots are filled with beta carotene, lycopene and lutein content that help aid eye health. They contain silicon, which may do wonders for your skin and hair health.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Ginger root is known for its antioxidant, antimicrobial, and anti-inflammatory properties whilst carrots are high in beta-carotene, which may assist in promoting vision, reducing the risk of cancer and cardiovascular diseases.

Is Ginger soup good for you? ›

Ginger is good for you

Opens in new tab Research shows it's highly effective in taming the tummy and provides relief for other common health problems like muscle pain. Ginger contains a compound called Opens in new tab gingerol, so it has anti-inflammatory effects on the body and also Opens in new tab relieves stress.

For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel, if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. Whether you leave carrots unpeeled or choose to peel them is mostly a matter of preference.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.

How to Make Food Less Sweet. Add an acid or seasonings such as vinegar or citrus juice; chopped fresh herbs; a dash of cayenne pepper; or, for sweet dishes, a bit of liqueur or espresso powder.

Carrots and parsnips have a fair amount of sugar in them and can make a soup or gravy sweet if you use too many. Ditto onions, but if you only used one that won't be the culprit. Perhaps not the pickle next time.

i used about 5 carrots, a tiny bit of celery (about a finger's length?), about a thumbnail sized bit of ginger and some home made stock (the stock tastes fine) pinch of sugar, a teaspoon of cumin and some salt and pepper. I was able to save it by putting some chilli in it which covered the bitterness.