This nourishing and comforting Carrot Ginger Soup is a testament to the simplicity of its ingredients.
I love a creamy soup that doesn’t actually contain any “cream.” The creamy base of the soup comes from the pureed sautéed carrots, which also contribute their natural sweetness to the dish.
Ginger, garlic, and onions are known for their immune-boosting properties. Rich in antioxidants and anti-inflammatory compounds, these ingredients not only adds warmth to the soup, but also contribute to a resilient immune system for the cold months ahead.
Cozy up with a warm bowl at any meal of the day!!
Carrot Ginger Soup
by Debbie Steinbock
1 Tbsp. olive or coconut oil
1 cup onion, chopped
1-2 garlic cloves, minced
2 ½ cups carrots, chopped
1½ tsp. grated fresh ginger
1¼ tsp. sea salt, or to taste
3-4 cups vegetable broth or chicken broth
1 tsp. maple syrup, or to taste (optional)
- Heat the oil in a pot over medium heat.
- Add the onions and garlic and cook until softened, stirring occasionally, about 3 minutes.
- Add the carrots to the pot and cook about 8 minutes more, stirring occasionally.
- Stir in the ginger and sea salt.
- Then add 3-4 cups of broth—enough broth to cover the vegetables.
- Reduce to a simmer and cook until the carrots are soft, about 20-25 minutes.
- Let cool slightly and transfer to a blender or food processor and blend until smooth. Add additional broth, if necessary, for consistency.
- Serve with maple syrup, if desired.