Recipe: Appetizing Carrot ginger soup

Carrot ginger soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Do not let the onions or carrots brown. This light, flavorful carrot ginger soup is vegan!

Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. You can cook Carrot ginger soup using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Carrot ginger soup

1. It's 1/4 cup of butter or coconut oil.
2. Prepare 1 cup of onion, chopped.
3. It's 3 cup of carrots (peeled and chopped).
4. It's 1 of large potato (peeled and cubed) or 1 cup cooked lentils.
5. You need 1 of celery.
6. You need 3 cup of chicken broth or vegetable broth.
7. It's 1 tsp of ground or fresh ginger.
8. Prepare 1/2 cup of milk or coconut milk.
9. You need 1 tsp of curry powder.
10. Prepare 1/2 tsp of salt.
11. You need 1 of black pepper (to taste).
12. You need t of tsp thyme.
13. Prepare 2 cup of butternut squash (optional).

If you love a creamy, hearty, flavor-packed bowl of soup, this roasted carrot soup recipe will deliver on all fronts! The warm Mediterranean spices, coupled with garlic, and fresh ginger will surprise you in the best way possible. And for those of us who are into meal prep, this carrot soup will keep well and is even better the next day! Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat.

Carrot ginger soup instructions

1. Heat butter over low/medium heat, saute onions until translucent.
2. Add carrots, potato, celery, broth and ginger. Cover and bring to boil. Reduce to low heat, simmer for approx 30 min or until vegetables tender. Stir occasionally..
3. Blend until smooth. Stir in milk, curry, salt and pepper. Simmer over low heat until heated through and reaches desires consistency (approx 10 min).

More creamy soup recipes I love are Potato Leek Soup, Dad's Cauliflower Soup and Turmeric Roasted Sweet Potato and Macadamia Soup. When I was a kid we had soup just about every night before our main dish because my Dad loved soup and my guess is it was also an easy way to get us to have more vegetables. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper.