5 from 2 votes
Carrot Ginger Soup made easy and creamy!
This thick and creamy Carrot Ginger Soup is a sure way to stay warm and healthy this chilly season! Nutritious and delicious that is really simple and quick to make. Simply just carrots and some ginger with some scallions and a little cream, which you can replace with coconut cream to make it vegan.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
93 kcal
Course:
Soup
Cuisine:
Asian, American
Ingredients
- 2 tablespoons butter
- 1 talk green onion chopped, or scallion
- 2 cups carrot cut into cubes
- 1 thumb ginger crushed, fresh
- 2 cups water
- 1 chicken broth cube
- 2-3 tablespoons table cream (or coconut cream for vegan)
- salt - as needed
Instructions
- In a small pot, melt butter over medium heat. Add the chopped scallions and cook for a minute or until almost limp and translucent.
- Add the carrot cubes and cook for another 2 minutes, stirring from time to time. Next, add crushed ginger and cook for another minute.
- Pour in the water and add the chicken broth cube. Cover pot with the lid and bring to boil. Once boiling, lower heat to low and continue cooking for 7-10 minutes or until carrots are done.
- Purée the soup with a stick (immersion) blender, or transfer the soup to a blender and purée until completely smooth and pour back to the pot.
- Add cream or coconut cream and cook for another minute. Serve warm with sprinkled chopped parsley or chives.
Cup of Yum
Nutrition Information
Calories
93kcal
(5%)
Carbohydrates
6.4g
(2%)
Protein
1g
(2%)
Fat
7.3g
(11%)
Saturated Fat
4.6g
(23%)
Cholesterol
20mg
(7%)
Sodium
412mg
(17%)
Potassium
203mg
(4%)
Fiber
1.4g
(6%)
Sugar
2.8g
(6%)
Calcium
30mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 93
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 6.4g | 2% |
| Protein | 1g | 2% |
| Fat | 7.3g | 11% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 20mg | 7% |
| Sodium | 412mg | 17% |
| Potassium | 203mg | 4% |
| Fiber | 1.4g | 6% |
| Sugar | 2.8g | 6% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.