Creamy Carrot Ginger Soup
Carrot ginger soup is a fresh and aromatic soup perfect for a cozy cool weather meal, and it's surprisingly simple to make!
Servings: 6 servings
Equipment
- 1 large pot or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1 ½ ” knob ginger grated
- 3 garlic cloves sliced
- 2 pounds carrots peeled and sliced
- 6 cups vegetable broth or bone broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
Instructions
- Heat a large pot over medium heat. Once hot, add the oil and diced onion. Sauté for about 4 - 5 minutes or until translucent and fragrant.
- Add the garlic and ginger and sauté for another minute.
- Add the carrots and sauté for a minute, then add the broth, salt, pepper, and honey. Stir and bring to a boil, then reduce the heat to medium low. Cover and simmer for about 20 - 30 minutes or until the carrots are very tender.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in the lemon juice. Taste and add more salt if needed.
- Serve with a drizzle of olive oil and freshly cracked black pepper if desired and enjoy!
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- If you don’t have an immersion blender, you could also blend everything in a blender in batches until smooth.
- Be careful when blending and work slowly to avoid getting burned by the hot liquid.
- Add more broth when blending for a thinner consistency if desired.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1534mg | Potassium: 566mg | Fiber: 5g | Sugar: 13g | Vitamin A: 25760IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 1mg