WebOnce it boils, reduce to low heat and simmer for 25 to 30 minutes. Blend. Ladle half the soup into a high-speed blender and blend until smooth. Transfer it to a …
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WebPlace the veggies on a baking sheet, along with a head of garlic wrapped in foil. Drizzle the veggies with olive oil and season with salt and pepper. Roast at 400°F for 20-25 minutes …
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Carrot ginger soup is one of my favorite cold weather soups. It’s healthy and easy to make, has a creamy smooth texture, and warms you from the inside out. Made from fresh carrots, ginger, onion, broth and a hint of spices, it’s also dairy-free and vegan. I can definitely say that ginger is one of my favorite ingredients to spice up any dish.
Here’s how to do it: Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. Add the carrots into the pot and cook for 10 minutes, while stirring often. Add the vegetable broth, bay leaf, cinnamon, and salt to the pot.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth.
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.