Description
A simple and flavorful carrot ginger soup that’s easy to make and packed with nutrients.
Ingredients
Scale
- 4 cups carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut milk (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3 minutes until soft.
- Add garlic and ginger, cook for 1 minute.
- Stir in carrots, salt, and pepper. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until carrots are tender.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk if using and heat through.
- Serve warm.
Notes
- For extra spice, add a pinch of cayenne pepper.
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg