How to Cook Tasty 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 cook carrot ginger soup using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of carrot ginger soup
- It’s 1 1/2 lb of carrots.
- It’s 1 of zucchini.
- You need 1 of onion.
- It’s 3 clove of garlic.
- Prepare 1 of ginger.
- You need 1 of cinnamon.
- It’s 1 of cumin.
- You need 1 of onion powder.
- It’s 1 of black pepper.
- Prepare 1 quart of water.
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. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper.
carrot ginger soup instructions
- chop vegetables.
- simmer with spices in water.
- puree in blender or food processor.
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. It's healthy, made with only a few simple ingredients, and it's so easy to make!