Creamy Carrot Ginger Soup

5 from 1 vote

This vibrant Carrot Ginger Soup is a delightful blend of sweet, earthy carrots and the warming spice of fresh ginger. This hearty creamy soup will fill your tummy and excite your taste buds, each spoonful feels like a warm hug..You will be amazed at how creamy this soup is even without any cream or milk.

It features a chicken or vegetable broth base, enhanced with aromatic garlic and a hint of onion. Topped with a sprinkle of fresh herbs, a dollop of sour cream and topped with a few croutons this soup is not only visually appealing but also nourishing.

Ideal as a starter or a main course, it’s a cozy dish that celebrates the natural sweetness of carrots while invigorating your palate with a zesty kick.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 189kcal

Cost: 4.33

Equipment

Ingredients

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

Instructions

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

Notes

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.

Nutrition