Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: ~45 minutes
Serves: 4–6

This carrot ginger soup is creamy, warming and packed with flavour — the ginger adds lively spice while crispy shallots bring crunch on top.

Ingredients

For the soup

• 1 tbsp olive oil

• 1 onion, diced

• 3–4 garlic cloves, minced

• 2 tbsp fresh ginger, grated

• 1 kg carrots, peeled and sliced

• 750 ml vegetable or chicken stock

• 120 ml coconut milk (optional for extra creaminess)

• Salt and black pepper, to taste

For the crispy shallots

• 2–3 shallots, thinly sliced

• 1–2 tbsp olive oil

• Pinch of salt

Method

1. Cook aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.

2. Add ginger & garlic: Stir in grated ginger and garlic and cook 1–2 minutes until fragrant.

3. Add carrots & stock: Add sliced carrots and stock. Bring to a boil, then reduce to a simmer 25 minutes, until carrots are tender.

4. Blend: Use a hand blender (or regular blender in batches) to puree the soup until smooth. Stir in coconut milk if using and season with salt and pepper.

5. Make crispy shallots: While soup simmers, heat olive oil in a small skillet. Add shallots and a pinch of salt, and fry 5–7 minutes until golden and crispy. Transfer to paper towel.

6. Serve: Ladle soup into bowls and top with crispy shallots.

Recipe source: Downshiftology