Carrot Ginger Soup
This creamy carrot ginger soup is quick, easy, and full of cozy fall flavor. It can easily be made dairy-free for a light and healthy meal.
Ingredients
- 1 pound carrots peeled and cut into slices
- 1 tablespoon olive oil
- ½ yellow onion diced
- 4 garlic cloves minced
- 3 cups vegetable broth
- 1 tablespoon fresh ginger grated
- ½ cup heavy cream or coconut cream, see notes
- 1 tablespoon maple syrup or agave syrup
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 6-7 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the carrots to the pot and cook for about 9-10 minutes, stirring occasionally.
- Add the ginger and vegetable broth to the pot and stir. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20-25 minutes or until the carrots are fork-tender.
- Remove the pot from the heat and stir in the heavy cream, maple syrup, and salt and pepper to taste. Let the soup cool slightly and carefully add it to a blender. Blend until smooth. Transfer back to the pot to keep warm until you are ready to serve.
Notes
- How to Store: Let the carrot ginger soup cool to room temperature, then store it in an airtight container in the refrigerator for up to four days.
- How to Freeze: To freeze, pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top, and freeze for up to 3 months.
- Reheat: When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, stirring often until warm, or heat in the microwave in short intervals.
- Heavy Cream: Leave the heavy cream out completely for a lighter soup or swap it with coconut cream or full fat coconut milk for a vegan carrot ginger soup version.
Nutrition
Calories: 212kcalCarbohydrates: 20gProtein: 2gFat: 15g