Carrot Ginger Soup

This carrot ginger soup is a smooth and velvety blend of cooked carrots and fresh ginger, resulting in a vibrant orange-hued purée with a warming, spicy flavor. The dish is prepared by simmering the ingredients until tender before blending into a silky, spoonable soup with a comforting texture.

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Course: Main Course

Cuisine: Healthy, Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Large Pot
▢
Immersion Blender or Food Processor

Ingredients

▢ 1 lb carrots peeled and chopped
▢ 2 inch fresh ginger peeled and minced
▢ 1 tablespoon olive oil
▢ 4 cups vegetable broth
▢ to taste salt and pepper

Instructions

Heat the large pot over medium heat and add the olive oil, letting it warm until shimmering.
Add the chopped carrots and minced ginger to the pot. Sauté for about 5 minutes, stirring occasionally, until the carrots start to soften and the mixture is fragrant.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 15-20 minutes until the carrots are very tender and easily pierced with a fork.
Remove the pot from heat and carefully transfer the contents to an immersion blender or food processor.
Blend the soup until it is completely smooth and silky, with a vibrant orange color. If using a food processor, work in batches if necessary.
Pour the blended soup back into the pot and gently reheat over low heat. Season with salt and pepper to taste, adjusting the flavors as desired.
Once heated through and well-seasoned, ladle the soup into bowls. The final dish will be a smooth, creamy, and warm orange soup with a hint of spicy ginger.

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