Real Recipes From Real Home Cooks ®

ginger-carrot soup

(1 rating)
Recipe by
Pat Englehart
Hampton Falls, NH

This soup is a healthy soup packed with plenty of vitamins and minerals.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min
method Stove Top

Ingredients For ginger-carrot soup

  • 2 tsp
    expeller-pressed canola oil
  • 1 md
    onion, chopped
  • 3 Tbsp
    finely chopped ginger root
  • 3 c
    carrots, chopped
  • 1 md
    potato, peeled and chopped
  • 8 c
    vegtable stock
  • salt to taste
  • dash of dry sherry
  • dash of nutmeg
  • chopped fresh parsley or cilantro (optional)

How To Make ginger-carrot soup

  • 1
    Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.
  • 2
    Add the carrots, potato and vegtable stock. Bring to a boil, cover, reduce heat and boil gently until the vegtables are tender, about 30 - 45 minutes.
  • 3
    Puree the soup in batches in a blender or food processor. Add salt to taste amd flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro