Carrot ginger soup recipe. Delicious carrot soup right at home. Pair it with an arugula salad and this fresh combo will win you over.
Carrot ginger soup is one of my favorite soup recipes for the cooler months. The first time I ever made it we were stationed in Hawaii.
Even though it wasn’t cold, it was fall, and a part of me was missing the cool autumn air of New England. It ended up being the BEST soup and even my carnivore husband wanted more!
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Another reason I love this soup is for its simple ingredients. If the day ends up being colder than expected, I don’t always have things on hand for beef stew or turkey soup. But I almost always have carrots and a few staples that make this soup delicious.
So even on a whim I can have warm soup without having to make a special trip to the grocery store.
CARROT GINGER SOUP
Ingredients
- 2 lbs carrots- peeled and chop
- 1 large onion
- 2 garlic cloves
- 32 oz. turkey broth (chicken or vegetable is also fine)
- 3 TBS butter
- 1 tsp. ginger powder
- ½ tsp. curry powder
- ½ tsp. salt
- pepper to taste
COOK THE CARROTS
In a large pot melt 3 TBS butter over medium high heat. Add 1 diced onion and cook until soft. Mince and add 2 garlic cloves.
Peel and chop 2lb carrots and add to pot. Give it a stir and add a cup or two of broth. Just enough to cover the carrots.
Cover with lid and cook until carrots are soft.
BLEND
Once soft, remove from heat and allow to cool a bit before putting into a blender.
Add to blender and blend until completely smooth.
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*Notes- Do not over fill blender and be sure to allow steam to escape. Follow blender manufacture guidelines. Be cautious of the hot contents.
SIMMER
Pour into pot and add remaining broth, 1 tsp. ginger powder, ½ tsp. curry powder, ½ tsp. salt and pepper to taste.
Simmer for 20 minutes.
Sever warm with a light salad or french bread and butter.
Enjoy!
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Carrot Ginger Soup
Ingredients
- 2 lb. carrots-peeled chopped
- 1 large onion-chopped
- 2 cloves garlic-minced
- 32 ounces turkey broth (may substitute for chicken or vegetable)
- 3 TBS butter
- 1 tsp. ginger powder
- ½ tsp. curry powder
- ½ tsp. salt
- pepper to taste
Instructions
- In a large pot melt butter over medium high heat. Add diced onion and cook until soft. Mince and add garlic.
- Peel and chop 2lb carrots and add to pot. Give it a stir and add a cup or two of broth. Just enough to cover the carrots.
- Cover with lid and cook until carrots are soft.
- Once soft, remove from heat and allow to cool a bit before putting into a blender.
- Add to blender and blend until completely smooth.
- Pour into pot and add remaining broth and spices.
- Simmer for 20 minutes.
- Sever warm with a light salad or french bread and butter.
Notes
- The nutrition information provided is an estimate and will very based on different brands of ingredients that are used along with cooking methods.
Nutrition
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