Carrot Soup with Ginger
Warm up with a comforting bowl of Carrot Soup with Ginger, a vibrant, velvety dish that combines earthy-sweet carrots with the invigorating zing of fresh ginger. This easy-to-make recipe is packed with wholesome ingredients, including aromatic garlic and onion, simmered in rich vegetable broth for a flavor-packed base. With a prep time of just 15 minutes, it’s ideal for busy weeknights or a cozy weekend lunch. Blend the soup to silky perfection and finish with a drizzle of optional heavy cream for added indulgence. Garnished with fresh parsley, this soup is as beautiful as it is nourishing. Gluten-free, dairy-optional, and brimming with nutrients, this versatile carrot ginger soup makes for a heartwarming starter or a light main course.
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Recipe Information
Ingredients
- 800 grams carrots
- 1 medium onion
- 2 pieces garlic cloves
- 30 grams fresh ginger
- 1000 milliliters vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel and roughly chop the carrots, onion, garlic, and ginger.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and ginger to the pot and sauté for another 1-2 minutes, stirring frequently to avoid burning.
Add the chopped carrots to the pot and mix well.
Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer.
Cover the pot and let the mixture cook for 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
Return the soup to the pot, and season with salt and black pepper to taste. If desired, stir in heavy cream for a richer texture.
Reheat the soup gently over low heat if needed, but do not bring it to a boil if cream is added.
Serve the soup hot, garnished with chopped parsley on top.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 63.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
