| |

The Best Carrot Ginger Soup




This is a less is more kind of post. Less talking...more eating. If you don’t mind, I’ll cut out and just let you visually taste this delicious soup. My hope is at the end of the photo reel, you’ll go to your fridge and pantry, pull out the carrots, onions, ginger, vegetable stock, and other simple ingredients – to create this mouthwateringly scrumptious soup. In honour of the traditional home-good, reminiscent-of-simpler-days soup that this is, I edited the pictures to reflect some of my favourite old cookbooks pictures; homey, warm, classic. Bon Appétit friends!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Carrot Ginger Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Smith
  • Total Time: 25 minutes

Ingredients

Scale
  • 3 Tbsp Organic Virgin Coconut Oil or Extra Virgin Olive Oil
  • 1 1/2 pounds carrots (67 large carrots), peeled and sliced
  • 2 cups chopped white or yellow onion
  • Salt & Pepper
  • 1 teaspoon minced ginger
  • 2 cups vegetable stock
  • 2 cups water
  • A few strips of zest from an orange
  • 1 Tbsp chopped parsley, plus more for garnish

Instructions

  1. In a large pot, heat up oil over medium heat. Add in carrots and onions. Cook for 6-8 minutes, stirring occasionally and making sure the vegetables don’t begin to brown. Lower heat if necessary. Add pinch of salt and stir.
  2. Next, add in your vegetable stock, water, ginger, parsley and orange zest. Stir gently.
  3. Bring to a simmer (just below boiling point) and cover the pot. Cook for around 20-25 minutes.
  4. You want the carrots to be soft (you can test one by cutting through it).
  5. Before processing you can remove the orange zest if you would like (I kept mine in!)
  6. Using a food processor or upright blender, pour in the soup to puree. For a food processor, the entire contents will most likely fit. Process until smooth.
  7. For an upright blender; process in smaller batches and transfer into a fresh soup pot.
  8. Garnish with a sprig of parsley before serving.
  9. Enjoy!

Notes

  • I was able to pour the entire soup into my food processor and I processed it for 2 minutes until it was nice and smooth. I placed a linen cloth over the processor just in case of any spillage.
  • Cook Time: 25

Nutrition

  • Serving Size: 4

Emily Smith

Similar Posts

8 Comments

  1. Your photos make my mouth water! I make a variation of this soup but your addition of the orange zest sounds delicious. Last year we bought a soup maker and we are ready to take it out again now that the evenings are cooler. I shall definitely try this – thank you!

  2. Your soup looks amazing! The carrots with the ginger and orange zest sound delicious, and the soup must smell so good as it cooks!!!

  3. each year I try a new pumpkin soup recipe. This year I’m also trying a Paleo diet so this recipe is a perfect fit!

  4. This not looks delicious the ingredients make it sound delicious and with fall here it’s the perfect time for soup

    1. Sorry missed a word – This not ONLY looks delicious the ingredients make it sound delicious and with fall here it’s the perfect time for soup

  5. This recipe looks and sounds delicious. It’s the time of year that I really love eating soup and I really want to try t

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star