Carrot and Ginger Soup

Carrot and Ginger Soup

  Ready in : 45 mins

Carrot and Ginger Soup might be just the hor d'oeuvre you are searching for. This recipe makes 8 servings with 149 calories, 3g of protein, and 4g of fat each. For $1.25 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up ginger, thyme, garlic, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 48%. Carrot-ginger-miso Soup And Minted Pea Soup, Carrot-ginger-miso Soup And Minted Pea Soup, and Carrot Ginger Soup are very similar to this recipe.

Ingredients

olive oil

olive oil

2 tablespoons

onion

onion

1 medium

celery

celery

1 cup

garlic

garlic

2 cloves

ginger

ginger

2 tablespoons

vegetable broth

vegetable broth

6 cups

carrots

carrots

5 cups

sweet potato

sweet potato

1.5 cups

thyme

thyme

2 sprigs

kosher salt

kosher salt

0.75 teaspoons

pepper

pepper

0.25 teaspoon

tart apple

tart apple

8 servings

spicy roasted pumpkins seeds

spicy roasted pumpkins seeds

8 servings

croutons

croutons

8 servings

Cooking in Steps

  1. 1
    In a Dutch oven or stockpot, heat the olive oil over medium heat.

    olive oil

    olive oil

    dutch oven
    dutch oven
  2. 2
    Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.

    celery

    celery

    onion

    onion

  3. 3
    Add the garlic and ginger. Cook until fragrant, about 1 minute.

    garlic

    garlic

    ginger

    ginger

  4. 4
    Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.

    vegetable broth

    vegetable broth

    sweet potato

    sweet potato

    fresh thyme

    fresh thyme

    vegetable

    vegetable

    carrot

    carrot

    pepper

    pepper

    salt

    salt

  5. 5
    Blend with an immersion blender for desired consistency.

    immersion blender
    immersion blender
  6. 6
    Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.