Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Carrot Ginger Soup
This soup is the perfect combination of sweet yet hearty and super healthy too! Plus, you only need a few ingredients to make it.
5
from 1 vote
Save Recipe
Saved Recipe!
Print Recipe
Course:
Dinner
Servings:
4
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
1x
2x
3x
▢
1
tablespoon
olive oil
▢
1
small
yellow onion,
diced
▢
16
ounces
baby carrots
(you could also use whole carrots, peeled and chopped)
▢
2
tablespoons
fresh ginger,
peeled and chopped
▢
1
teaspoon
kosher salt
▢
32
ounces
low sodium vegetable stock
(you could also use low sodium chicken stock if you don't need this to be vegetarian)
Instructions
Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
Puree the soup using a hand blender or in a blender until creamy and smooth.
Serve topped with a dollop of yogurt, sour cream or crème fraiche if desired.
Nutrition
Calories:
92
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Sodium:
1578
mg
|
Potassium:
309
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
16121
IU
|
Vitamin C:
4
mg
|
Calcium:
41
mg
|
Iron:
1
mg
Did you make this recipe?
Mention
@Weelicious
or tag
#weelicious
!