Recipe: Perfect Carrot ginger soup
Carrot ginger soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Cover and bring to a boil. Do not let the onions or carrots brown.
It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri If you love a creamy, hearty, flavor-packed bowl of soup, this roasted carrot soup recipe will deliver on all fronts! The warm Mediterranean spices, coupled with garlic, and fresh ginger will surprise you in the best way possible. You can have Carrot ginger soup using 13 ingredients and 3 steps. Here is how you cook that.
Ingredients of Carrot ginger soup
- It’s of butter or coconut oil.
- It’s of onion, chopped.
- You need of carrots (peeled and chopped).
- You need of large potato (peeled and cubed) or 1 cup cooked lentils.
- Prepare of celery.
- Prepare of chicken broth or vegetable broth.
- It’s of ground or fresh ginger.
- Prepare of milk or coconut milk.
- You need of curry powder.
- You need of salt.
- Prepare of black pepper (to taste).
- It’s of tsp thyme.
- Prepare of butternut squash (optional).
And for those of us who are into meal prep, this carrot soup will keep well and is even better the next day! Heat soup over low heat until hot. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Puree with immersion blender or food processor, until very smooth.
Carrot ginger soup instructions
- Heat butter over low/medium heat, saute onions until translucent.
- Add carrots, potato, celery, broth and ginger. Cover and bring to boil. Reduce to low heat, simmer for approx 30 min or until vegetables tender. Stir occasionally..
- Blend until smooth. Stir in milk, curry, salt and pepper. Simmer over low heat until heated through and reaches desires consistency (approx 10 min).
Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. I made this carrot soup a full meal by serving it with a simple massaged kale salad made of leftover brown rice, a few carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt, and pepper. This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut.