With the exception of honey roasted carrots in a bag, this Carrot Ginger Soup Recipe just has to be one of the most flavorful carrot recipes that exist requiring the least amount of effort.
I started thinking about low-effort / big flavor recipes just this week while standing in the checkout line at Whole Foods Market. My house was still not totally cleaned from our annual 100-person Halloween bash and while I was standing in line at the grocery I glanced over and saw Bon Appetit magazine just put out their Thanksgiving issue. As much as I truly love to entertain (it’s really one of my favorite things to do actually!), it’s a lot of work. Thinking about Thanksgiving and the upcoming holidays started to stress me out. Especially since we are hosting Thanksgiving for twenty-three of our family members this year….
Easy Does It
Just like always, this year Bon Appetit dishes page after page of tips for having the best turkey day ever. Including tips on being the most organized host. There are a jillion ways to organize yourself with a party or even the nightly dinner routine, but the older I get the more I realize simplicity is often the easiest way to stay super organized.
And one of the easiest ways to keep things simple is to prepare recipes with as few ingredients as possible….
6 Ingredient Carrot Ginger Soup Recipe
And Other Easy Peasy Dishes for a Low-Stress Holiday Season
Whether you are entertaining this holiday season or not, I thought I would put together a list of some of my simpler recipes that are still BIG on flavor. This six ingredient (not counting salt or garnishes!) Carrot Ginger Soup recipe (below) would be perfect for Thanksgiving or Christmas dinner.
In addition to the carrot soup, all of the following recipes are special enough to serve at a holiday meal but easy enough for weeknight family dinners too! And of course every recipe meets the anti-inflammatory clean eating requirement too.
- 3 Step Thai Cauliflower Soup
- Garlic Spread Recipe (that you will want on EVERYTHING!)
- Hemp Seed Caesar Salad Dressing Recipe
- 20-Minute Shrimp Scampi with Zucchini Noodles
- Mushroom Ragout Recipe with Polenta (This would make the perfect entree for an easy plant-based holiday dinner)
- Whole Grain Homemade Pasta Recipe with Spinach (believe it or not, it is easier to make homemade pasta than you might think! It’s also special enough that you can get away with just serving it with a simple side salad. And if you buy a REALLY special sauce, such as Rao’s Marinara, you could even get away with going the store-bought route for the sauce too.)
- Steamed Clams (I think I am going to make this one for Christmas Eve dinner this year.)
- Easiest Ever Herb Roasted Farro Salad (Roasting = no pot watching!)
- Recipe for Twice Baked Potatoes
- Rosemary, Spinach & Brown Rice Casserole
- Butternut Squash Muffins (Kids won’t eat their veggies? Make this.)
- Easy Zucchini Fritters (This is the perfect easy side dish for any holiday or weeknight dinner.)
- 5-Minute Pumpkin Dessert (Because you have to have something sweet!)
For those of you with food allergies and food sensitivities, it’s helpful to know this recipe meets the following dietary restrictions:
Bean-Free / Gluten Free / Vegetarian/ Nut Free / Dairy-Free / Soy-Free/ Grain Free / Paleo-Friendly
- 4 cups chopped carrots
- 1/2 teaspoon five-spice powder (available in the spice section of supermarket)
- 1/2 teaspoon curry powder
- 1 tablespoon freshly grated ginger
- 3 cloves garlic
- 1/2 cup full-fat coconut milk
- Himalayan pink salt, to taste
- Optional garnishes: grated carrot, grated ginger, fried cilantro (see notes below)
1. Put the carrots in a large saucepan with 6 1/2 cups of water. Add the five-spice powder, curry powder, ginger and garlic. Bring liquid to a boil and then reduce heat to a simmer and cook, with the lid off, until the carrots are very tender, about 30 minutes. Remove soup from heat, add the coconut milk and set aside to cool.
2. When soup is at room temperature, transfer it in small batches to a blender and process until smooth and creamy. Return soup to saucepan and season with salt (I used 1/2 teaspoon.) Warm soup over medium heat and serve. Note: Carrot Ginger Soup can also be served chilled.
Fried cilantro is an optional garnish but if you have the time, it’s incredibly tasty and very easy to make too. To make fried cilantro you’ll want to dredge about 1/2 cup of chopped cilantro in sprouted spelt flour (or cassava flour if gluten-free). Heat about 2 tablespoons of extra virgin coconut oil in a small skillet over medium-high heat and add the floured cilantro once the oil is hot. Sprinkle in some salt and cook for about 1 minute per side, or until crispy. Transfer to a paper towel to absorb excess oil. Sprinkle cilantro on soup when ready to serve.