Get ready to make Carrot Ginger Soup one of your go-to recipes. This soup is the perfect combination of sweet yet hearty. And it’s so simple to make, you’ll wonder how you ever went this far without it as apart of your family dinner favorites!
Not only is this recipe addicting to eat, it’s jam-packed with a ton of healthy ingredients. The carrots provide loads of fiber, potassium and antioxidants, while the ginger serves as a great anti-inflammatory and can even help ease symptoms of a cold or the flu. A comfort food with nutritional benefits, what would be better?
Preparation takes minimal effort and the hand blender makes it a fun dinner to prep with kids. Once the ingredients are cooked and nice and tender, let your child help use the hand blender to mix it up, making the soup super creamy (without using any dairy, mind you).
Odds are, you’ll already have most of the ingredients in your pantry and fridge. Ginger, carrots, a small yellow onion, some vegetable stock and you are good to go.
Nutritious, delicious, and heartwarming, hopefully, this Carrot Ginger Soup will be in your weekly rotation all winter long!
Carrot Ginger Soup
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 16 oz. bag of baby carrots
- 2 tbsp fresh ginger, peeled and chopped
- 1 tsp kosher salt
- 1 32 oz. box of low sodium vegetable stock (you could also use low sodium chicken stock)
- 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 or yogurt, sour cream, or crème fraiche.