Soup is my go-to easy meal when I want something healthy and comforting. This carrot ginger culantro soup is so thick you could stand your spoon in it and that’s just the way I like it.
I want real food that makes me FULL and satisfied. You will not feel hungry after 2 hours with this soup and it’s so creamy you would think it was loaded with dairy.
Although I love cream and butter, if I can avoid it without it interfering with the flavor or texture why not save the calories? You can certainly add cream or coconut milk to soften the carrot-y-ness if you prefer.
Even though I added 3 cups of chicken broth, you could certainly substitute it for water or veggie broth. The key here is to simmer the carrot mixture in the chosen liquid and then reserve almost all of the liquid before blending. That way, you have complete control over the texture.
I like it ridiculously thick but pour back enough liquid until your desired consistency. Either way, it’s super tasty and really pungent.
Adding culantro is a way to change up the flavor profile without taking away from the simplicity of this traditional flavor combination. Culantro is much stronger than cilantro, which is why I chose to use it as it stands up to the carrots.
Carrots are actually a super strong flavor and when I started testing the recipe with the standard 2-inch ginger piece, I didn’t even notice it in there. The carrots completely overpowered the ginger!
I’m not sure if these organic carrots were especially strong but upping it to a 3-inch piece made it more balanced. The next day, the ginger came through even more because the flavors marinated; so, if you are sensitive to ginger, start with a 2-inch piece.
I however, love things spicy and 3 inches were perfect. The culantro added just the right amount of flava and topping the soup with its well-known friend cilantro played off each other nicely.
This was a 25-min meal at most and can be made in advance. So hello healthy weeknight dinners!
- • 2 tablespoons extra virgin olive oil
- • 2 lbs carrots, peeled and roughly chopped
- • 1 large onion, roughly chopped
- • 6 cloves garlic, roughly chopped
- • 3-inch piece of ginger, peeled and sliced
- • 5 sprigs culantro, trimmed
- • 3 cups chicken broth (or vegetable broth or water)
- • 1 teaspoon granulated garlic
- • Salt and pepper
- • Garnish: Fresh cilantro + toasted walnuts
- In a large pot over medium heat, sauté the onions and garlic until soft.
- Raise the heat to medium-high and add the carrots, ginger, culantro, granulated garlic, and sauté for 5 minutes.
- Add the broth and once it reaches a boil, turn down the heat and simmer for 10-15 minutes. The carrots should be completely soft when pierced.
- Transfer the carrot mixture into a blender and reserve all of the liquid. Blend the carrots and pour back enough liquid until you reach your desired consistency. Season to taste and serve.