This healthy homemade Carrot Ginger Soup is packed with nutrients and perfect for those days you’re feeling under the weather. It’s so simple to prepare, too!
Creamy Carrot Ginger Soup
True confession, growing up I was never much of a tissue person. I use to get so embarrassed blowing my nose in public. I feared one of those gross little “boogies” popping out of the tissue, and the noise… oh the noise! Plus, no body wants that red nose from all the blowing. But as I grew up and have now become a mom that Kleenex box does not leave my side! And to get ride of that dreaded “red nose”, I use Aloe Lotion Kleenex.
As we head into that pesky cold & flu season what are you doing to prepare? Do you have a “go-to” medicine you use? A movie that you curl up with and watch? What about a “go-to” soup that you make?
If you follow me on Instagram you would know that I am preparing by loading up on Kleenex for the season. But, I am also preparing lots of Orange Carrot Ginger Soup.
This soup is loaded with nutrients. It has tons of Vitamin A from the 2 lbs. of carrots used, a splash of Vitamin C from the Orange Zest and Ginger is a known therapeutic that helps with nausea and upper respiratory infections! Yeah, this soup is basically the super hero when it comes to fighting germs. Plus, it is super easy to make and the taste is absolutely amazing! You will crave it whether its cold & flu season or not. {at least I do}
To get started, heat a large stock pot or dutch oven to medium high heat. Add 2 tablespoons of olive oil and 1 large diced onion. Saute until onions are slightly caramelized. {approximately 10 minutes}
Next, add 2 minced garlic cloves and 3 tablespoons of minced fresh ginger and saute for 30 seconds. Then add 1 russet potato {peeled and small diced}, 2 lbs of carrots {peeled and diced}, 6 cups of low sodium chicken broth, 1 tablespoon of orange zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Cover and simmer for 45 minutes or until vegetables are soft. Next, use a submersion blender to puree the soup until it is a smooth consistency. {If you do not have a submersion blender, slowly ladle soup into a blender and blend soup in shifts} Serve with crunch bread!
Carrot Ginger Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Soup
- Method: Oven + Stove
- Cuisine: American
Description
This hearty carrot ginger soup recipe with hints of honey, thyme, and lemon juice is perfect for your upcoming fall gatherings.
Ingredients
- 3 tablespoons of olive oil
- 2 lbs carrots, peeled and cut into 1/2” pieces
- 1 medium sweet onion, diced (1 cup)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 4 cups of vegetable broth
- 1 tablespoon of unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- garnish: dollop of greek yogurt, chives, red pepper flakes, crispy bacon
Instructions
- Preheat oven to 400°F.
- Add chopped-up carrots to a medium baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 40 minutes, tossing halfway through. Remove carrots from the oven when they are slightly browned and fork-tender.
- Heat a large Dutch oven to medium-high heat.
- Add the remaining olive oil and diced onion to the pot. Saute until onions are slightly caramelized, about 5-7 minutes.
- Next, add garlic cloves, fresh ginger, cumin, thyme, coriander, salt and pepper. Saute for 30 seconds until the spices become aromatic.
- Add in roasted carrots and vegetable broth. Bring to a boil and reduce to simmer for 15 minutes.
- Allow the soup to cool then slowly scoop it into a good blender. Add in butter, lemon juice and honey. Blend until the soup is smooth like a puree. Season with salt as needed.
- Garnish with a dollop of greek yogurt, chives and red pepper flakes.
