Whole Food, Plant-Based Carrot Ginger Soup
This flavorful Carrot Ginger Soup is creamy with a nice touch of zing, thanks to the ginger. It is a perfect dish to make in large batches and eat all week or freeze some for later.
Yield: Serves 6–8
Ingredients
Ingredients
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- Dash of pepper
- Dash of cayenne pepper
- 2 heaping cups chopped carrots
- 4 cups low-sodium vegetable broth
- Juice from half an orange
- 2–3 Tbsp grated fresh ginger
Instructions
Instructions
- 1. Heat a large stock pot over medium heat. Add the onions and sauté for 5 minutes until the onions turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the onions from sticking to the pan.
- 2. Add garlic, pepper, cayenne pepper, and cook for another minute.
- 3. Add the carrots and cook for 5 minutes.
- 4. Add the remaining ingredients, cover, and simmer for 30 minutes, until carrots are very tender.
- 5. Blend with an immersion blender or high-speed blender until the consistency is smooth.
Cooking Tips
Cooking Tips
- 1. You can store this soup in an airtight container in the refrigerator for up to a week, or freeze the leftovers.
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