Easy Ginger Carrot Soup Recipe

Carrot Ginger Soup Recipe Love and Lemons

WebNov 9, 2015 · Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes. Let cool slightly …

Rating: 5/5(463)
1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
2. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
4. Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

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Carrot Ginger Soup The Busy Baker

WebMay 6, 2024 · Time needed: 30 minutes. Follow these steps for the perfect creamy carrot ginger soup recipe! Prepare your veggies. Wash and …

Rating: 4.8/5(13)
1. Put a large pot over medium heat and add the olive oil.
2. Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
3. Grate some ginger over the pot as the vegetables are heating up and stir that in too.
4. Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).

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Healthy Ginger Carrot Soup Recipe foodiecrush.com

WebApr 14, 2022 · To make this easy carrot ginger soup, first sauté the onion, garlic, and ginger in an oiled stock pot. Cook just until the onions soften, …

1. Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.
2. Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes.
3. Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.
4. Serve with a dollop of yogurt and fresh thyme if desired.

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