There are not a lot of ingredients in this Carrot Ginger Soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.
This recipe is also great frozen. If you’re interested, just add your leftovers in a airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Onion, chopped
- 1 pound Carrots, peeled and chopped
- 2 Garlic cloves, minced
- 2 sprigs Thyme, removed from stem and chopped (about 1 tablespoon)
- 5 cups Chicken or Vegetable stock
- 1½ tablespoons fresh Ginger (about 2 inches), finely chopped
- coconut milk or cream, to serve (optional)
- chives, for garnish (optional)
- In a large Dutch oven or sauce pot over medium-low heat, sauté the onions until translucent. Stirring frequently for about 10 minutes.
- Add the garlic, ginger and thyme. Cook for about 30 seconds.
- Add the carrots and about 2 cups of the stock.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Reduce the heat to low.
- Cover the pot and let it simmer for about 20 minutes or until the carrots are completely cooked through.
- Use an immersion blender or a blender (in batches) to puree the soup until smooth.
- Add the remaining 3 cups of stock and cook until the soup is completely heated through, about 10 minutes or so.
- Season with salt and pepper.
- Drizzle individual servings with coconut milk and garnish with chives.
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