Carrot Ginger Soup
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Carrot Ginger Soup
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This carrot ginger soup recipe is warm and cozy, with ground AND fresh ginger for double the flavor. It's rich and creamy but won't weigh you down.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds carrots scrubbed and ½-inch diced, I leave peels on
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 tablespoons finely chopped fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger increase to ½ teaspoon for serious ginger kick
- ¼ teaspoon cayenne pepper reduce to ⅛ teaspoon if sensitive to spice
- 6 cups low sodium vegetable broth plus additional as needed
- 1 cup nonfat plain Greek yogurt or full-fat coconut milk
- 1 teaspoon apple cider vinegar
- chopped fresh cilantro optional for serving
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Instructions
- In a Dutch oven or similar large, deep pot, add the oil and heat over medium-high. Add the carrots and onion. Let cook, stirring often, until the onions begin to soften, about 8 minutes.
- Add the garlic, fresh ginger, salt, cumin, turmeric, ground ginger, and cayenne and let cook until fragrant, about 30 seconds.
- Add the broth. Increase the heat to high and bring the soup to a boil. Reduce the heat to maintain a steady simmer. Let simmer until the carrots are tender, about 30 minutes.
- Turn off the heat. Puree the soup: with an immersion blender, blend the soup until smooth and creamy. Once it's mostly pureed, add the Greek yogurt (or coconut milk) and blend again. If the soup is thicker than you would like, add more broth (or water) as needed). Alternatively, you can transfer the soup to a blender and puree it in batches, then return it to the pot—add the Greek yogurt while blending. (Be careful not to overfill your blender; hot soup will splatter!).
- Stir in the vinegar. Carefully taste and season with additional salt as needed (depending on your broth you may want another pinch). Enjoy hot, topped with fresh cilantro.
Notes
- TO STORE: Refrigerator carrot ginger soup in an airtight container for up to 5 days.
- TO FREEZE: Store in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before heating.
- TO REHEAT: Warm leftover soup over medium-low heat on the stovetop or in the microwave.
- Adapted from my Instant Pot Carrot Ginger Soup
- TO STORE: Refrigerator carrot ginger soup in an airtight container for up to 5 days.
- TO FREEZE: Store in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before heating.
- TO REHEAT: Warm leftover soup over medium-low heat on the stovetop or in the microwave.
Nutrition Information
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Serving
1(of 6)
Calories
161kcal
(8%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.002g
Cholesterol
2mg
(1%)
Potassium
675mg
(19%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
25301IU
(506%)
Vitamin C
13mg
(14%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 161kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 2mg | 1% |
| Potassium | 675mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 25301IU | 506% |
| Vitamin C | 13mg | 14% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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