Description
A comforting and nourishing blend of sweet carrots and zesty ginger, delivering a smooth, creamy texture perfect for chilly days.
Ingredients
Scale
- 1 tbsp Olive Oil or Butter
- 1 large Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated (about a 1-inch piece)
- 1.5 lbs Carrots, peeled and chopped
- 4 cups Vegetable Broth (or chicken broth)
- 1/2 cup Heavy Cream (or coconut milk for dairy-free/vegan)
- Salt and Black Pepper to taste
- Optional garnish: Fresh parsley or cilantro, swirl of cream, croutons, toasted pumpkin seeds
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat to low and let simmer gently for about 20-25 minutes.
- Blend the soup until smooth using an immersion blender or a standing blender.
- Return the blended soup to the pot and stir in the heavy cream or coconut milk, heating gently without boiling.
- Season with salt and black pepper to taste, serve with desired toppings.
Notes
Great for meal prep; stores well in the fridge for 4 days or can be frozen for up to 3 months. Adjust ginger amount for a kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 30mg