5 Ways to Use

Combine the sweetness of carrots with the zing of ginger in a comforting and nutritious soup.

Carrot and Ginger Soup Recipe

Ingredients:

• 1 tablespoon olive oil or butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and chopped
• 4 cups vegetable or chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, a dollop of Greek yogurt, roasted pumpkin seeds, or a swirl of coconut milk

Instructions:

1. Sauté aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
2. Add carrots and broth: Add the chopped carrots to the pot and pour in the vegetable or chicken broth. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the carrots are tender.
3. Blend the soup: Remove the bay leaf from the pot. Use an immersion blender directly in the pot or transfer the mixture in batches to a blender (be cautious with hot liquids) and blend until smooth. If using a blender, return the blended soup to the pot.
4. Season and adjust: Season the soup with salt and pepper to taste. If the consistency is too thick, you can add a bit more broth or water to reach your desired thickness.
5. Serve: Ladle the carrot and ginger soup into bowls. Garnish with chopped fresh cilantro, a dollop of Greek yogurt, roasted pumpkin seeds, or a swirl of coconut milk for added flavor and presentation.