Name: Carrot Ginger Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion; 16 ounces baby carrots; 2 tablespoons fresh ginger; 1 tsp kosher salt; 32 ounces low sodium vegetable stock

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Carrot Ginger Soup

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Ingredients

Warning0 allergens identified

Carrot Ginger Soup

1 tbsp olive oil

1 yellow oniondiced

16 ounces baby carrotspeeled and chopped

2 tablespoons fresh gingerpeeled and chopped

1 tsp kosher salt

32 ounces low sodium vegetable stockyou could also use low sodium chicken stock if you don't need this to be vegetarian

Instructions

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Instructions

Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.

Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.

Puree the soup using a hand blender or in a blender until creamy and smooth.

Serve topped with a dollop of yogurt, sour cream or crème fraiche if desired.

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Tips & Tricks (5)

Caramelize Your Onions First 🧅
Cook diced yellow onions in olive oil over medium heat for 8-10 minutes until golden and sweet, which builds a deeper flavor foundation for your entire soup.
Maximize Ginger Potency 🥣
Use fresh ginger root rather than ground ginger and grate it finely or mince it small to release its oils and anti-inflammatory compounds throughout the broth.
Roast Carrots for Extra Depth 🔥
Toss baby carrots with olive oil and roast at 425°F for 15-20 minutes before adding to stock to develop natural sweetness and caramelized complexity.
Blend for Silky Texture 🌪️
Use an immersion blender or high-speed blender to puree the soup until completely smooth, then strain through a fine-mesh sieve for restaurant-quality velvety consistency.
Season in Layers 🧂
Add kosher salt gradually throughout cooking rather than all at once, tasting between additions to achieve balanced flavor that enhances rather than overpowers the natural sweetness.