Creamy Carrot Soup with Ginger
This carrot soup with ginger is full of hearty, warming flavors and is perfect to make on a cold day when you just want something easy and comforting for dinner!
Servings: 8 (Makes 8 cups)
Ingredients
- 1 tablespoon olive oil
- 1 large white onion diced
- 3 to 4 cloves garlic minced
- 4 to 6 cups vegetable or chicken stock
- 6 cups roughly peeled and chopped carrots (about 2 pounds)
- 1 large tart apple (such as Braeburn, Granny Smith, or McIntosh apples, cored and cut into large pieces)
- 1 cup half and half (or full fat coconut milk)
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
- Additional salt, ginger, and pepper to taste
Instructions
- In a large dutch oven, add the olive oil and onions. Cook over medium to medium-high heat for 2 to 3 minutes until the onions soften a bit.
- Add the garlic and cook until just fragrant, about 30 seconds.
- Add 4 cups of broth.
- Add your carrots and apple, and bring the mixture to a boil.
- Reduce the heat and simmer with a lid on the pot until the carrots are very tender, about 30 minutes. Add more chicken broth if the liquid cooks off to quickly.
- When the carrots are tender, process them in a blender in batches until smooth, or use an immersion blender to make them smooth.
- When the soup is blended and smooth, return it to the pot and place it over low heat.
- Add the half and half, salt, ginger, and black pepper.
- Adjust the thickness of the soup (it should be on the thin side, not thick like potatoes or baby food) using additional broth or half and half to your liking.
- Adjust the seasonings to taste.
- Serve hot.
Notes
- Cutting carrots into smaller pieces can speed up the cooking time of this dish. Big chunks take longer to cook than thinly sliced carrot pieces.
- You can omit the ginger if you'd like, though it's nice in this recipe.
- Serve with hot bread or rolls.
- This freezes exceptionally well. Let it cool completely before freezing it in an airtight container. Thaw in the fridge before reheating on the stove.
Nutrition
Serving: 1 of 8 cups | Calories: 126kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 847mg | Potassium: 417mg | Fiber: 4g | Sugar: 11g | Vitamin A: 16411IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg
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