Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings
You are so in for a treat! This Carrot Ginger Soup is packed with incredible flavors that are very comforting for a rainy day! The combination of all the ingredients complements very well with each other to make such a delicious soup. Try it now and prepare to fall in love. Enjoy!
Ingredients:
1 tbsp Ginger, peeled and chopped
½ tsp Ground Turmeric
2 tbsp Butter
A pinch of Black Pepper or to taste
1-2 Garlic Cloves roughly chopped
Salt to taste if needed
6 c Chicken Broth
2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
1 Small Onion, diced, about 1 c
Directions:
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt. Put the onions and sauté for about 3 to 5 minutes or until soft.
Add the ginger, turmeric, carrots, and garlic. Sauté for 5 minutes or until aromatic and soft.
Turn the heat to high, then immediately pour in the chicken broth and stir until well blended. Allow the mixture to boil.
Cover the pot with the lid, then reduce the heat to medium. Cook for 50 minutes or until the carrots are soft.
Turn off the heat, then use an immersion blender to mix everything until well incorporated and turns into soup. Add more seasonings if you need to. Dish out and garnish with freshly chopped spring onions.
Serve right away. Enjoy!
Notes:
Gradually add chicken broth if the texture of the soup becomes too thick.
Any leftover soup should be kept in the fridge. It can last up to 4 days or 3 months in the freezer. Reheat before serving again.
Nutrition Facts:
Calories: 116.8 kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg
Ingredients
- 1 tbsp Ginger, peeled and chopped
- ½ tsp Ground Turmeric
- 2 tbsp Butter
- A pinch of Black Pepper or to taste
- 1-2 Garlic Cloves roughly chopped
- Salt to taste if needed
- 6 c Chicken Broth
- 2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
- 1 Small Onion, diced, about 1 c
Instructions
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt. Put the onions and sauté for about 3 to 5 minutes or until soft.
Add the ginger, turmeric, carrots, and garlic. Sauté for 5 minutes or until aromatic and soft.
Turn the heat to high, then immediately pour in the chicken broth and stir until well blended. Allow the mixture to boil.
Cover the pot with the lid, then reduce the heat to medium. Cook for 50 minutes or until the carrots are soft.
Turn off the heat, then use an immersion blender to mix everything until well incorporated and turns into soup. Add more seasonings if you need to. Dish out and garnish with freshly chopped spring onions.
Serve right away. Enjoy!
Notes
Gradually add chicken broth if the texture of the soup becomes too thick. Any leftover soup should be kept in the fridge. It can last up to 4 days or 3 months in the freezer. Reheat before serving again.
