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.
Servings: 4
Calories: 92kcal
Ingredients
- 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.
Notes
Storage: To store carrot ginger soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freezing is an excellent option. Once the soup has cooled, ladle it into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly, label them with the date, and place them in the freezer for up to 3 months.
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1578mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16121IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg