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Carrot Ginger Soup

Prep Time - 10 Minutes

Cook Time - 30 Minutes

Serves 8-10



This soup was requested by one of my longest and best friends. We met when we were three and decades later we are still here for each other. I threw this together in under 30 minutes and made it with just a few good-for-you and simple ingredients like carrots, onion, ginger, and garlic. This soup is packed with antioxidants and anti-inflammatory properties and tastes amazing too.


Carrot Ginger Soup

I made it in one pot on the stovetop this time, but next time I am going to make it by roasting the carrots in the oven. Two different ways and options to make this in case your oven is in overdrive during the holidays or family gatherings. The good thing is that both ways take about the same amount of time from start to finish and it can be made ahead and it freezes well too!


Ingredients

2 lbs. of carrots, peeled and cut into chunks

3 tablespoons olive oil

1 large onion, chopped

2 tablespoons of garlic, chopped

1 tablespoon ginger, chopped

4 cups vegetable broth

salt and pepper


Directions

Stove Top Version
  1. Heat olive oil in a large pot over medium heat.

  2. Add in the carrots, onions, garlic, and ginger.

  3. Sauté for 5 minutes.

  4. Add the vegetable broth and some salt and pepper.

  5. Let it cook for about 30 minutes or until the carrots are cooked through.

  6. Carefully puree using an immersion blender and serve hot.


Oven Roasted Version
  1. Preheat oven to 400 degrees.

  2. Line a baking sheet with parchment paper and drizzle with 2 tablespoons of olive oil.

  3. Place carrots, onions, garlic, and ginger onto the sheet pan and toss with oil, salt and pepper.

  4. Roast in the oven for 30 minutes.

  5. Carefully puree using an immersion blender and serve hot.

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