Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings
This Carrot Ginger Soup is perfect to eat pretty much any time of the day! You and your loved ones are going to enjoy this for sure! Ready in just about an hour, this recipe is worth all your time and effort. Enjoy!
Ingredients:
1-2 Garlic Cloves roughly chopped
1 tbsp Ginger, peeled and chopped
1 Small Onion, diced, about 1 c
A pinch of Black Pepper or to taste
2 tbsp Butter
Salt to taste if needed
6 c Chicken Broth
½ tsp Ground Turmeric
2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
Directions:
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.
Put the onions into the pot, then sauté for about 5 minutes or until soft. Make sure to stir from time to time.
Add the ginger, garlic, turmeric, and carrots. Sauté for another 5 minutes or until soft and aromatic. Make sure to stir as well.
Pour in the chicken broth, then stir until well blended. Adjust the heat to high and allow the mixture to boil.
Reduce the heat to medium, then cover the pot with the lid. Cook the soup for about 50 minutes or until the carrots become fork-tender.
Take the pot off the stove, then use an immersion blender to process the soup.
Add more seasonings to the soup if needed. Make sure to taste it first before adding anything.
Serve right away. Enjoy!
Notes:
Add a bit of chicken broth if the texture of the soup becomes too thick. Be sure to add it gradually until you reach the best texture.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes 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
- 1-2 Garlic Cloves roughly chopped
- 1 tbsp Ginger, peeled and chopped
- 1 Small Onion, diced, about 1 c
- A pinch of Black Pepper or to taste
- 2 tbsp Butter
- Salt to taste if needed
- 6 c Chicken Broth
- ½ tsp Ground Turmeric
- 2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
Instructions
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.
Put the onions into the pot, then sauté for about 5 minutes or until soft. Make sure to stir from time to time.
Add the ginger, garlic, turmeric, and carrots. Sauté for another 5 minutes or until soft and aromatic. Make sure to stir as well.
Pour in the chicken broth, then stir until well blended. Adjust the heat to high and allow the mixture to boil.
Reduce the heat to medium, then cover the pot with the lid. Cook the soup for about 50 minutes or until the carrots become fork-tender.
Take the pot off the stove, then use an immersion blender to process the soup.
Add more seasonings to the soup if needed. Make sure to taste it first before adding anything.
Serve right away. Enjoy!
Notes
Add a bit of chicken broth if the texture of the soup becomes too thick. Be sure to add it gradually until you reach the best texture. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
