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Carrot Ginger Soup
This Carrot Ginger Soup recipe is a cozy delicious soup for fall! Creamy carrot soup with warm flavors from ginger and turmeric. Try it today!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
servings
Calories:
213 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 tablespoons butter , divided
- 1 medium onion , finely diced
- 1 talk celery , finely diced
- 1 clove garlic , minced
- 2 tablespoons ginger , minced
- 6 cups carrot chopped (about 5 medium carrots
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
Instructions
- In a Dutch oven, add 2 tablespoons butter over medium heat.
- Add onion and celery and cook, stirring occasionally, for 5-6 minutes until onions are translucent.
- Add garlic and ginger stir well and cook for 30 seconds.
- Add carrots and broth to the Dutch oven and bring to a boil.
- Reduce the heat to a simmer and cook 25-30 minutes until carrots are tender.
- Use an immersion blender to puree the soup, or blend in a food processor or regular blender in batches.
- Stir in heavy cream and remaining 2 tablespoons butter, kosher salt, turmeric and pepper.
Cup of Yum
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
47mg
(16%)
Sodium
1420mg
(59%)
Potassium
539mg
(11%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
21944IU
(439%)
Vitamin C
10mg
(11%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 1420mg | 59% |
| Potassium | 539mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 21944IU | 439% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.