Carrot Ginger Soup

5 from 2 votes

This soup is the perfect combination of sweet yet hearty and super healthy too! Plus, you only need a few ingredients to make it.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings:

Calories: 92kcal

Author: Catherine McCord

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
16 ounces baby carrots (you could also use whole carrots, peeled and chopped)
2 tablespoons fresh ginger, peeled and chopped
1 teaspoon kosher salt
32 ounces low sodium vegetable stock (you could also use low sodium chicken stock if you don't need this to be vegetarian)

Instructions

Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
Puree the soup using a hand blender or in a blender until creamy and smooth.
Serve topped with a dollop of yogurt, sour cream or crème fraiche if desired.

Video

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Notes

Storage: To store carrot ginger soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.

Freezing: For longer storage, freezing is an excellent option. Once the soup has cooled, ladle it into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly, label them with the date, and place them in the freezer for up to 3 months.

Nutrition

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