Gingered Carrot Soup with Sage
Elevate your soup game with this creamy, aromatic Gingered Carrot Soup with Sage, a perfect blend of sweetness, spice, and earthy herbs. Made with fresh carrots, a hint of zesty fresh ginger, and fragrant sage, this velvety soup strikes the perfect balance between comforting and bold. A touch of ground cumin enhances the flavor profile, while a splash of optional heavy cream lends extra richness. This vibrant vegetarian recipe is both simple and satisfying, with minimal prep and a silky-smooth texture achieved through pureeing. Ideal as a cozy starter or a light meal, it’s best served warm with a garnish of fresh sage for an elegant touch. Whether you’re looking for a fall soup recipe, a carrot-ginger soup inspiration, or a healthy weeknight option, this dish is sure to impress.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 inches, peeled and minced fresh ginger
- 2 cloves, minced garlic
- 4 cups vegetable stock
- 1 medium, peeled and diced potato
- 4 fresh sage leaves
- 0.5 teaspoons ground cumin
- 1 teaspoons, or to taste salt
- 0.5 teaspoons black pepper
- 0.25 cups heavy cream (optional)
- 2 (optional) fresh sage leaves for garnish
Instructions
Peel and chop the carrots into roughly 1-inch pieces. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-6 minutes, stirring often, until soft and translucent.
Stir in the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
Add the carrots, diced potato, vegetable stock, and fresh sage leaves to the pot. Stir to combine.
Season the mixture with ground cumin, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Simmer, uncovered, for 25-30 minutes or until the carrots and potato are very tender.
Remove the sage leaves and discard. Allow the soup to cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender, being careful with the hot liquid.
If using, stir in the heavy cream for added richness.
Taste the soup and adjust salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh sage leaves, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 41.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3875 mg | 82% | |
*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.
