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Carrot Ginger Soup Recipe

Category Vegetable

With bright springtime flavors, a carrot ginger soup is a fantastic fresh soup option. Make this carrot ginger soup recipe for a refreshingly delicious soup.

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By 1 found this helpful
April 11, 2017

Just in time for the Easter Bunny! This is a really yummy soup and not overpowering.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6 servings

Source: Mother Earth Living Magazine

Ingredients:

  • 2 Tbsp olive oil
  • 2 large yellow onions
  • 1 tsp ground pepper
  • 10 large organic carrots
  • 6 cups chicken or vegetable broth
  • 1 cup fresh squeezed orange juice
  • 1 fresh ginger root, peeled and grated
  • sea salt to taste

Steps:

  1. Chop onion.
  2. Heat large pot over medium heat and add oil. When hot, add chopped onions and reduce to low. Cover and cook 20 minutes or until onions are lightly golden and tender. Stir in your pepper.
  3. Add carrots and broth and bring to a boil. Reduce heat to simmer and add ginger. Cover and cook until carrots are tender, about 25 minutes.
  4. Transfer mixture into a blender. Add orange juice (not pictured) and blend until smooth for about 2 minutes. Add salt to taste. Note: I always blend soups in smaller portions to avoid accidents!
  5. Return soup to pot if you'd like to warm it again slightly before serving. Store in glass container in the refrigerator for up to 3 days.
  6. Creamy yet healthy!
Comment Pin it! Was this helpful? 1

By 0 found this helpful
March 8, 2007

Ingredients

  • 2 Tbsp. butter or margarine (not spread)
  • 1/2 cup chopped yellow onion
  • 6 Tbsp. fresh ginger, peeled and chopped
  • 3 cups vegetable stock (I use Swanson)
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  • 4 cups carrots, peeled and diced

Directions

Melt the butter in heavy Dutch oven or soup pot over medium heat. Add the onion and ginger and cook, stirring often, until onions are translucent (4 to 5 minutes). Add carrots and vegetable stock. Cover, lower heat, and simmer until carrots are tender, about 30 minutes. Working in batches, puree the mixture in a blender until smooth. If the soup is too pasty, mix in splashes of extra vegetable broth until you achieve the consistency you prefer. If necessary, pour back into the pot to reheat over medium heat.

You may want to serve with a sprinkle of cinnamon on top. Enjoy!!

By Connie from Oden, Arkansas

Comment Was this helpful? Yes
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