📝 About This Recipe
This vibrant, velvety soup is a 'kid-approved' powerhouse of nutrition, blending the natural sweetness of roasted carrots with a gentle, warming hint of ginger. Designed to be silky smooth and approachable, it turns humble root vegetables into a golden bowl of comfort that even the pickiest eaters will adore. It is the perfect veggie-forward meal to boost immunity while delighting the palate with its bright, sunny flavors.
🥗 Ingredients
The Soup Base
- 2 pounds Carrots (peeled and sliced into 1/2-inch rounds)
- 1 medium Yellow Onion (diced)
- 1.5 tablespoons Fresh Ginger (peeled and finely grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 tablespoon Extra Virgin Olive Oil
Liquids and Seasoning
- 4 cups Vegetable Broth (low-sodium)
- 1/2 cup Coconut Milk (full-fat canned for creaminess)
- 1 tablespoon Maple Syrup (to balance the ginger)
- 1/4 cup Fresh Orange Juice (provides a bright citrus note)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Turmeric (for extra color and anti-inflammatory benefits)
Fun Toppings for Kids
- 2 tablespoons Pumpkin Seeds (toasted)
- 1/4 cup Greek Yogurt (for swirling 'art' on top)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat until shimmering.
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2
Add the diced yellow onion to the pot. Sauté for 5-6 minutes until the onion is translucent and soft, but not browned.
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3
Stir in the sliced carrots and cook for another 5 minutes, stirring occasionally to coat them in the butter and oil.
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4
Add the minced garlic, grated ginger, and ground turmeric. Cook for 1-2 minutes until the spices are fragrant and the ginger has softened.
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5
Pour in the vegetable broth, making sure to scrape any flavorful bits off the bottom of the pot with a wooden spoon.
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6
Increase the heat to bring the soup to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot with a lid and simmer for 20-25 minutes, or until the carrots are very tender when pierced with a fork.
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8
Remove the pot from the heat. Stir in the maple syrup and fresh orange juice.
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9
Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, transfer to a stand blender in batches (be careful with hot liquids!).
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10
Return the pot to low heat and stir in the coconut milk. This gives the soup its beautiful 'glow' and creamy texture.
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11
Taste the soup and add sea salt as needed. If it's too thick for your child's preference, add a splash more broth or water.
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12
Ladle the warm soup into bowls and use a spoon to drizzle yogurt in a swirl or heart shape for a fun presentation.
💡 Chef's Tips
For the smoothest texture, ensure the carrots are very soft before blending; undercooked carrots result in a grainy soup. If your kids are sensitive to spice, start with half the ginger and add more at the end after tasting. To save time, you can use pre-peeled baby carrots, though whole carrots often have a sweeter, deeper flavor. You can roast the carrots in the oven at 400°F for 20 minutes before adding them to the pot for a deeper, caramelized sweetness. This soup freezes beautifully! Store in individual portions for quick, healthy weeknight lunches.
🍽️ Serving Suggestions
Serve with 'Grilled Cheese Soldiers' (strips of grilled cheese) for dipping into the soup. Pair with a side of crunchy apple slices or pear wedges to complement the sweetness. Top with a handful of goldfish crackers or croutons for a texture contrast kids love. A side of steamed broccoli florets 'trees' makes for a complete, veggie-forward meal. Offer a small glass of milk or a mild herbal iced tea to balance the warmth of the ginger.