Carrot & Ginger Soup

Carrot & Ginger Soup Recipe

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Alexandra Sutton


I love trying new soups! I was hesitant on the flavor of this one, but it was delicious! Very light but full of flavor. Great summer-time soup


★★★★★ 1 vote

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  • 3 Tbsp
    olive oil, light
  • 1
    yellow onion, chopped
  • 1/3 c
    ginger root, peeled and chopped
  • 3
    cloves garlic, minced
  • 6 clove
    vegetable broth
  • 1 1/2 lb
    carrots, peeled and chopped
  • 1 pinch
  • ·
    salt and pepper to tast
  • 1 tsp
  • 1 pinch
    red pepper flakes

How to Make Carrot & Ginger Soup


  1. Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes.
  2. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes.
  3. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with cumin, coriander and red pepper flakes, salt and pepper to taste.
  4. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.

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About Carrot & Ginger Soup

Course/Dish: Soups, Vegetable Soup
Other Tag: Healthy
Hashtags: #Carrot, #Ginger

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