Carrot Ginger Soup

Carrot Ginger Soup
4.5 from 2 ratings
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Up your veggie intake with a big bowl of carrot ginger soup. It's light enough for a quick lunch on a spring or summer day, but hearty enough for dinner on a cold evening.This recipe is by Heather Dougherty, owner and chef of The Sweet Beet in Granby, Connecticut, and was originally published in the Hartford Courant.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
servings
Carrot Ginger Soup recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 1 tablespoon olive oil
  • 2 medium onions, coarsely chopped
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoon minced ginger
  • 8 carrots, roughly chopped
  • 2 bay leaves
  • 5 to 6 cups vegetable broth or water
  • 1 teaspoon salt
  • 1 teaspoon pepper
Directions
  1. In large stock pan over medium heat, heat 1 tablespoon olive oil. Add 2 coarsely chopped medium onions and sauté until translucent.
  2. Add 1 tablespoon minced garlic and 1 1/2 tablespoons minced ginger and sauté for 1 minute.
  3. Add 8 roughly chopped carrots, 2 bay leaves, 5 to 6 cups vegetable broth (or water), 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil, then reduce to a simmer and cook until the carrots are soft.
  4. Discard bay leaves. Purée soup in a blender or with an immersion blender until it’s creamy. Season with more salt and pepper to taste, if desired.
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