Carrot Soup With Cilantro and Ginger

Are you a cilantro lover or hater? This easy carrot soup is for cilantro lovers because it does contain a noticeable amount of this tasty herb. The soup is simple to make, full of protective health giving antioxidants, and delicious. (you can substitute parsley for the cilantro).



In addition to fresh cilantro, this creamy plant-based soup calls for simple vegetables that you probably have on hand such as carrots, garlic, and potatoes.
Cook it on the stove top in 20 minutes, or use the Instant Pot! Soup will add warmth and comfort to a meal during this cold frigid weather. 
Need I review the health benefits of eating carrots? 

"Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium. Also a great source of many plant compounds, especially carotenoids, such as beta carotene and lutein." (source)

Carotene and lutein are both essential to help protect and possibly improve eye health. 

You will love this healthy plant-based soup. The excellent health benefits are a bonus. 

If you are a cilantro "hater", substitute parsley for the cilantro and enjoy.

Ingredients: 
2 cups of chopped onion5 cups of sliced or diced carrots2 cups of diced potato1 teaspoon of freshly grated ginger1 teaspoon of ground turmeric powder3 cups of broth 2 cups of waterSalt and freshly cracked pepper1/2 teaspoon of garlic powder 1/2 cup of chopped cilantro** essential : 1/4 teaspoon of lemon juice (or more to taste) and cumin added to each bowl before serving. 
Directions for Stove Top Santee the onions in a soup pot for 5 minutes, stirring to prevent burning. (I sauté in vegetable broth or water; use olive oil if you prefer). Add carrots, potato, ginger, salt, pepper, water and garlic powder to the soup pot. Cook covered on medium heat until the carrots and potatoes are soft (about 15 minutes). When done, add the cilantro and use an immersion blender to blend the soup until creamy. Garnish with additional cilantro, paprika, seeds, or a drop of nut milk.** essential : 1/4 teaspoon of lemon juice (or more to taste) and cumin added to each bowl before serving. 
Directions for Instant PotAdd onions to the insert liner of the Instant Pot. Sauté in water (1/4 cup) or olive oil for 5 minutes, stirring to prevent burning. Add the carrots, potato, ginger, water, salt, pepper and garlic powder. Turn off sauté. Cover with lid, adjust the steam spout to close, and set to pressure cook for 3 minutes. When done, release steam manually according to the manufacturer's instructions. When all steam is released, carefully remove the lid add the cilantro and using an immersion blender, blend until creamy. Garnish with additional cilantro, paprika, cumin, seeds, or blend in a little nut milk.** essential : 1/4 teaspoon of lemon juice (or more to taste) and cumin added to each bowl before serving. 




My Notes:1. Enjoy this naturally gluten-free soup2. It's a great way to increase the amount of vegetables in your healthy diet 3. It's low in fat, but high in nutrients and antioxidants.4. I buy fresh organic ginger in the refrigerator produce section at Costco. I wash it, pat it dry, and I keep it in the freezer in baggies. It  last me for at least 4 months. I take out a piece when needed and grate it while still frozen (do not thaw) into whatever I'm making and return the remainder to the freezer. I always have fresh ginger for a recipe when needed. (I wash and dry it but do not peel it). When I grate it, you hardly notice the peel.