Recipe: Perfect Carrot ginger soup

Carrot ginger soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Do not let the onions or carrots brown. Cover and bring to a boil.

Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri Melt butter in a large pot over medium heat. If you love a creamy, hearty, flavor-packed bowl of soup, this roasted carrot soup recipe will deliver on all fronts! The warm Mediterranean spices, coupled with garlic, and fresh ginger will surprise you in the best way possible. You can have Carrot ginger soup using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Carrot ginger soup

1. It's 1/4 cup of butter or coconut oil.
2. You need 1 cup of onion, chopped.
3. Prepare 3 cup of carrots (peeled and chopped).
4. It's 1 of large potato (peeled and cubed) or 1 cup cooked lentils.
5. Prepare 1 of celery.
6. Prepare 3 cup of chicken broth or vegetable broth.
7. It's 1 tsp of ground or fresh ginger.
8. Prepare 1/2 cup of milk or coconut milk.
9. It's 1 tsp of curry powder.
10. You need 1/2 tsp of salt.
11. You need 1 of black pepper (to taste).
12. You need t of tsp thyme.
13. It's 2 cup of butternut squash (optional).

I made this carrot soup a full meal by serving it with a simple massaged kale salad made of leftover brown rice, a few carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt, and pepper. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper.

Carrot ginger soup instructions

1. Heat butter over low/medium heat, saute onions until translucent.
2. Add carrots, potato, celery, broth and ginger. Cover and bring to boil. Reduce to low heat, simmer for approx 30 min or until vegetables tender. Stir occasionally..
3. Blend until smooth. Stir in milk, curry, salt and pepper. Simmer over low heat until heated through and reaches desires consistency (approx 10 min).

Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Melt butter in heavy large pot over medium-high heat. More creamy soup recipes I love are Potato Leek Soup, Dad's Cauliflower Soup and Turmeric Roasted Sweet Potato and Macadamia Soup. When I was a kid we had soup just about every night before our main dish because my Dad loved soup and my guess is it was also an easy way to get us to have more vegetables. In batches, carefully purée in a blender, add water to thin if desired.

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