Description
This carrot ginger soup is a warm embrace on a crisp day.
Ingredients
Scale
- 1.5 pounds carrots, peeled and chopped
- 2 tablespoons fresh ginger, grated
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional garnish: chopped parsley or chives
Instructions
- Begin your soup-making journey by heating 2 tablespoons of olive oil in a large soup pot over medium heat. Once the oil shimmers, add the chopped onions. Sauté them gently for about 5 minutes or until they become soft and translucent.
- Next, pour the chopped carrots into the pot, stirring to combine them with the aromatic backdrop. Now, it’s time to add the vegetable broth. Pour in 4 cups, ensuring that the carrots are fully submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots are tender enough to pierce easily with a fork.
- Once the carrots are tender, remove the pot from the heat. Using your immersion blender, blend the soup until it’s smooth and creamy. If you’re utilizing a standard blender, carefully ladle the soup in batches.
- Ladle the warm carrot ginger soup into bowls and consider garnishing with chopped parsley or chives for an extra pop of color and flavor. Serve hot and enjoy!
Notes
This soup stores well in the fridge for about 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 150 kcal
- Sodium: 600 mg
- Protein: 2 g