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Creamy Carrot Ginger Soup

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A soul-soothing warm bowl of creamy carrot ginger soup, perfectly sweet and spicy for chilly days.

Ingredients

Scale
  • 6–8 medium Fresh Carrots, chopped
  • 1 inch Fresh Ginger, grated
  • 1 cup Heavy Cream
  • 1 Sweet Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable Broth (low-sodium)
  • Salt and Pepper, to taste
  • Optional Garnish: Fresh herbs (parsley or cilantro), olive oil

Instructions

  1. Prep Your Ingredients: Wash and peel the carrots, then chop them into bite-sized pieces. Peel and finely chop the onion and garlic, and grate the ginger.
  2. Sauté the Aromatics: Heat a splash of vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  3. Add Garlic and Ginger: Toss in the minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
  4. Introduce the Carrots: Add the chopped carrots to the pot and stir to combine. Cook for about 5 minutes until they start to soften.
  5. Pour in the Broth: Add about 4 cups of vegetable broth, bring to a gentle boil, then reduce to a simmer. Cook for 20-25 minutes, or until the carrots are tender.
  6. Blend It Up: Remove from heat and use an immersion blender to puree the soup until smooth.
  7. Cream It Up: Return to low heat, stir in 1 cup of heavy cream, and season with salt and pepper to taste.
  8. Serve It Up: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil.

Notes

Soup tastes even better the next day. Store leftovers in the fridge for 3-4 days, or freeze in portion-sized containers.

Nutrition

Keywords: carrot soup, ginger soup, creamy soup, comfort food, healthy soup

Find it online: https://mapleladle.com/creamy-carrot-ginger-soup-25-minute-one-pot-weeknight/