Ginger Carrot Soup Recipe

ginger carrot soup

Packed full of nutrients, this ginger carrot soup is so good for you!

We harvested our first few carrots of the season today. They are so cute! Knowing that there are many more carrots to come over the next few weeks, I started thinking about what to do with them. I didn’t have to think hard: ginger carrot soup = heaven. The beauty of this extremely healthy soup is that you can eat it hot or cold, depending on your mood or the time of year. I usually eat it cold in the summer, hot in the winter. It freezes nicely too, so you might as well make a bunch of it and have it on hand for quick, satisfying meals.

The picture here isn’t from this year’s first harvest. I made that batch back in the fall. I first posted this recipe on my food blog, Backyard Grocery. But it’s worth repeating here!

Recipe: Carrot Ginger Soup

Summary: Light and refreshing, a wonderful recipe for leftover carrots.

Ingredients

  • 2 cloves of garlic, chopped
  • 2 Tbs crushed ginger (add more to taste)
  • 9 medium carrots, coarsely chopped
  • 3 Tbs olive oil
  • 2 cups vegetable or chicken stock
  • 1 small onion, diced
  • 1 Tbs agave or maple syrup
  • 1 tsp black pepper
  • 1 cup cream (or soy milk for vegan)
  • salt to taste

Instructions

  1. Heat the oil, onion, ginger and garlic in soup pan. Saute until the onions soften, about a minute or two.
  2. Add the remaining broth, agave/maple syrup, pepper, and carrots.
  3. Bring to a simmer. Heat until carrots are soft and will break with a fork.
  4. Remove pan from heat and let it cool for a few minutes (you don’t want to put hot liquid in the blender lest the blender cap explode on you).
  5. In batches of about 1 cup each, blend the soup to a thin, creamy puree.
  6. Once all the soup is blended, return to the soup pan, add the cream/soy milk, and simmer until it is ready to be served.

Quick notes

I actually prefer this soup cold. If you plan to serve it cold, let it simmer for a few minutes after adding the cream/soy milk. Turn off the heat and let it cool on the stove top, then store in the refrigerator.

Preparation time: 6 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Copyright © Susan Rose.

 

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