Roasted Carrot Ginger Soup Recipe

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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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 …

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 (chilled or hot) Bowl of Delicious

WEBJul 26, 2019 · Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork). …

1. Melt the 4 tablespoons of butter in a large pot over medium high heat, stirring constantly, until browned and starting to foam.
2. Turn the heat down to medium and add the onions to the pot and sauté until softened, about 2 minutes. Add the carrots and a generous pinch of salt and cook for another 3-5 minutes, until they are coated in butter and begin to soften.
3. Add the minced ginger (1 tablespoon), orange zest (1/2 teaspoon), and chicken stock (4 cups). Bring to a boil, then simmer on low, covered, for about 20 minutes (or until carrots are tender and easily pierced with a fork).
4. Remove from heat. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).

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