Creamy Carrot Ginger Soup
This hearty creamy soup will fill your tummy and excite your taste buds. You will be amazed at how creamy this soup is even without any cream or milk.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 189 kcal
- 2 Tbsp Butter
- 1 lb Carrot
- 1/2 Onion
- 1 Cup Celery
- 1 Potato
- 1 Tbsp Ginger Root
- 1 Garlic
- 32 Ounces Low Sodium Chicken Stock
- 1 Tsp Black Pepper
- 1/2 Tsp Ground Nutmeg
- 1 Bay leaf
Wash the carrots
Wash the potato
Wash the celery
Chop the celery
Rough cut the onions
Peel the carrots
Peel the potato
Chop the carrots
Peel and mince the ginger
Peel and chop the garlic
Melt the butter in a stock pot
Add the celery
Add the onions
Cook until onions are starting to glisten
Add the ginger
Once the celery has started to glisten add the garlic
Add the carrots and potato
Add the bay leaf
Add the nutmeg
Add the chicken stock
Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
Remove the bay leaf with a slotted spoon
Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps
We use homemade low sodium chicken stock.
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot.
This soup freezes and reheats well so you can double the recipe and have some ready to go.
Calories: 189kcalCarbohydrates: 26gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 221mgPotassium: 887mgFiber: 5gSugar: 7gVitamin A: 19239IUVitamin C: 19mgCalcium: 72mgIron: 1mg
Keyword budget, Dinner, easy, Fall Meal, family, Filling, freezer meal, Low Calorie, Meal Prep, Soup