Carrot Ginger Soup Recipe
This Creamy Carrot Ginger Soup is made with fresh ingredients like carrots, onion, potatoes, and ginger. One of my favorite soups to serve when I'm feeling under the weather, this quick and easy recipe cooks in one pot and is loved by both kids and adults alike.
Servings: 6 servings
Cost: $10
Ingredients
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium yellow onions chopped
- 2 pounds carrots peeled and chopped
- 2 medium russet potatoes peeled and cubed
- 1 teaspoon salt plus more to taste
- 6 cloves garlic minced
- 2 tablespoon ginger grated
- 1 orange zested
- 5 cups chicken or vegetable stock plus more to thin
- coconut cream, fresh cilantro, black sesame seeds to garnish
Instructions
- Cook the onions. Add the olive oil and butter to a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent- approximately 4-6 minutes.
- Cook the carrots and potatoes. Add in the carrots and potato and cook for an additional 6-8 minutes. Sprinkle with salt and mix well to combine.
- Mix in the ginger, garlic, and orange zest. Once the vegetables have started to soften, add the ginger, garlic, and orange zest. Mix well to combine. Cook for 1-2 minutes, stirring continuously.
- Add broth and simmer. Add the chicken (or vegetable stock) and bring to a boil. Cover and reduce heat to low. Allow soup to simmer for approximately 35 minutes, or until the vegetables are tender. Stir occasionally.
- Blend soup - Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender (see notes). Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
- Season to taste - Turn the pot with your pureed soup on low heat. Season with additional salt and pepper, to taste. Stir often to prevent soup from burning.
- Serve. Garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
Notes
- For soups like this you can't really overcook your vegetables, so no need to set a timer for 35 minutes exactly. As long as all your vegetables are nice and mushy, you're good to go.
- You may want to let your vegetables and broth cool slightly before blending. If you're in a hurry, make sure to only fill half way and pulse before blending. If your mixture is too thick or you're having trouble blending, don't hesitate to add more broth until you reach your desired consistency.
Nutrition
Calories: 187kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1311mg | Potassium: 769mg | Fiber: 7g | Sugar: 13g | Vitamin A: 21375IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg
