Carrot and Ginger Soup
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.
Diets
Ingredients
olive oil
2 tablespoons
onion
1 medium
celery
1 cup
garlic
2 cloves
ginger
2 tablespoons
vegetable broth
6 cups
carrots
5 cups
sweet potato
1.5 cups
thyme
2 sprigs
kosher salt
0.75 teaspoons
pepper
0.25 teaspoon
tart apple
8 servings
spicy roasted pumpkins seeds
8 servings
croutons
8 servings
Cooking in Steps
-
1In a Dutch oven or stockpot, heat the olive oil over medium heat.
olive oil
dutch oven -
2Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
celery
onion
-
3Add the garlic and ginger. Cook until fragrant, about 1 minute.
garlic
ginger
-
4Add 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
sweet potato
fresh thyme
vegetable
carrot
pepper
salt
-
5Blend with an immersion blender for desired consistency.
immersion blender -
6Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.
