Description
This Carrot Ginger Soup offers a light, healing bowl with a wonderful zing. It is simple to make and full of bright, comforting flavor. Get ready to enjoy a bowl of warmth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cups chopped carrots (about 1 pound)
- 1 inch fresh ginger, peeled and grated
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the chopped carrots and grated ginger. Cook for 3 minutes, stirring often.
- Pour in the vegetable broth. Bring the mixture to a boil.
- Reduce heat, cover, and simmer for 15 to 20 minutes, or until the carrots are very tender.
- Remove the pot from the heat. Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a regular blender.
- Return the soup to the pot. Stir in the salt and pepper.
- If using, stir in the heavy cream until fully incorporated. Heat through gently, but do not boil.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- For an extra bright flavor, add a squeeze of fresh lemon juice at the end.
- If you prefer a dairy-free version, substitute the heavy cream with full-fat coconut milk.
- You can easily double this recipe for a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg