📖 Ginger Carrot Soup
This ginger carrot soup will warm up your soul with simple ingredients & lots of flavour. Smooth, sweet, this aromatic soup is delicious!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Appetizer, Side Dish, Soup
Servings: 6 servings
Calories: 51kcal
1 vegetable peeler
1 immersion blender
- 1 tablespoon olive oil
- 2 branches celery chopped
- ½ onion chopped
- 4 carrots sliced, big ones or 5 medium
- 2 tablespoon ginger minced
- 4 cups vegetable broth
- Salt and pepper to taste
Wash and peel the carrots before slicing them into coins.
Chop the onion and garlic.
Peel the ginger and mince it.
In a hot large pot, drizzle some olive oil and sauté the vegetables for 5 to 8 minutes.
Add the vegetable broth to the pot and allow to simmer over medium heat for about 40 minutes. Puree the soup using an immersion blender or a regular blender.
Serve and enjoy!
- Peel the ginger with the tip of a spoon and scrape the peel off.Â
- Refrigerate 3 to 4 days in an air-tight container or freeze 2 to 3 months.Â
- To thicken the soup, take a small ramekin and stir a tablespoon of flour with 3 of water and add it to the soup and cook a few minutes, it will thicken.Â
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 662mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7129IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg