Carrot Ginger Soup
This soup is just what the doctor ordered – creamy, soothing comfort that is incredibly healthy.
Freshly grated ginger is a must and adds a hint of flavor and zing! I adore ginger and so am a little heavy handed in my ginger addition. Like many soups, this one is just as good or even better after a day as the flavors have melded even more.
Caramelizing the carrots before using in the soup adds depth to the carrot flavor and that is what is followed in this recipe. If you are short on time, simply add chopped carrots to the broth to cook through (you may need to add on cooking time in the broth until they are soft and tender). Another time saving technique I use is to buy a 32-ounce bag of baby carrots.
- Bugs Bunny knew it all along … carrots are nutrition goldmines and no other vegetable or fruit contains as much carotene as the mighty carrot, which the body converts to vitamin A.
- Carrots are also high in dietary Fiber, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese.
- Ginger is most commonly known for its effectiveness as a digestive aid but ginger also has strong antioxidant and anti-inflammatory properties.
Carrot Ginger Soup
This soup is just what the doctor ordered - creamy, soothing comfort that is incredibly healthy.
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
1.5 Pounds Carrots, Peeled and Chopped (roughly 4 heaping cups)
1 Tablespoon Fresh Thyme Leaves
Salt and Pepper
1 Tablespoon Olive Oil
1 Small Onion, Chopped
3 Garlic Gloves, Minced
2 Tablespoons Freshly Grated Ginger, Or More As Desired
1 Medium Apple or Pear, Peeled and Diced
4 Cups Low Sodium Vegetable Broth
1 Tablespoon Orange Zest
Fresh Chives, Pistachios (as pictured), Sliced Green Onions
Preheat the oven to 375 degrees.
If using whole carrots, chop the carrots into 1-inch pieces and place in a medium baking dish.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slight browning has occurred, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting, heat the olive oil over medium high heat.
Add the diced onion and sauté until tender, about five minutes.
Add the ginger and the diced apple and sauté for another three minutes.
Season with the coriander and orange zest and add the vegetable broth.
Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low/medium and simmer for 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls, garnish and serve.