Creamy Carrot Ginger Soup
This carrot ginger soup is smooth, comforting, and made with sweet carrots, fresh ginger, and warm spices simmered together in one pot. It comes together with simple ingredients and blends into a velvety, restaurant style soup right at home.
Equipment
- Large pot, or Dutch Oven
Ingredients
- 1 large sweet onion roughly chopped
- 4 cloves garlic pressed or minced
- ½ teaspoon salt
- 1 pinch black pepper freshly ground
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 2 pounds carrots peeled and thinly sliced
- 1 ounce fresh ginger peeled and thinly sliced
- 4 cups vegetable broth or chicken broth
- 1-2 tablespoons maple syrup
- coconut milk or heavy cream
- green onions
- pepitas
Instructions
- Start by slicing all your vegetables and setting them aside.
- Add the onion and garlic to your pot and cook for 5 minutes, adding a splash of vegetable broth if needed to help prevent sticking.
- Add in the carrots, spices, and 2 tablespoons of vegetable broth, then cook for 10 more minutes.
- Add the ginger and the rest of the vegetable broth, bring to a boil, then reduce to a simmer, cover with the lid, and cook for about 30 minutes, or until the vegetables have softened.
- Using an immersion blender right in the pot, blend for about 30-60 seconds, or until all the vegetables have broken down completely.
- Stir in the maple syrup, add garnishes (such as coconut milk swirls, green onions, and pepitas), and serve.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave in 30-second increments, stirring each time until thoroughly warm.
Nutrition
Calories: 209kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1861mg | Potassium: 1172mg | Fiber: 10g | Sugar: 27g | Vitamin A: 51188IU | Vitamin C: 25mg | Calcium: 141mg | Iron: 1mg
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