Carrot Ginger Soup
This simple, soothing soup featuring budget-friendly ingredients, is easy to make and easy to customize. You can use harissa paste, pumpkin pie spice, or curry powder in place of the ginger to change the flavor profile to suit the mood or occasion.
Ingredients
- 1 lb carrots 4 large, about 3 cups, peeled and chopped
- 1 large white onion 2 cups, peeled and chopped
- 2 ½ cups tap water
- ¾ tsp salt
- 2 TBSP minced fresh ginger
- ½ cup half & half or heavy cream
- Fresh chives chopped, for garnish (optional)
Instructions
- Combine the carrots, onion, water, and salt in a 3-quart saucepan with a lid. Bring to a boil, reduce heat to medium, and simmer for 20 minutes or until the carrots are fork tender.
- Remove from the heat and allow to cool to room temperature.
- Transfer the carrot mixture to a blender, add the ginger, and blend until smooth. Use a kitchen towel to cover the top of the blender to avoid getting splashed by warm liquid.
- Return the mixture to the saucepan over medium heat, add the half & half, and cook until the soup starts to bubble on the surface. Remove from the heat and serve. Garnish with fresh chives, if desired.
Nutrition
Serving: 1cupCalories: 110kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 525mgPotassium: 465mgFiber: 4gSugar: 7gVitamin A: 19382IUVitamin C: 9mgCalcium: 69mgIron: 0.5mg
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