My oldest daughter Monica had her wisdom teeth out in her teens. On the way home, she said she wanted some soup, but it had to be good soup. REALLY REALLY good soup. (I’m pretty sure I have this on video somewhere!)
So she was in her room sleeping off the meds, and I went to work making her some REALLY good soup. The ingredients I had on hand seemed perfect for a simple carrot soup. Adding in the ginger and garlic gives it a nice flavor, while the potato gives it an excellent creamy depth.
I served her the soup in bed, and she said this was her favorite carrot soup! To this day, we still make Monica’s favorite (REALLY, REALLY) good Ginger Carrot Soup when we are craving something creamy and flavorful.
Monica’s Favorite Carrot Soup
- Total Time: 45 minutes
Description
I’m excited to share my oldest daughter Monica’s favorite recipe for carrot ginger soup. This soup is perfect for fall or anytime you have an abundance of garden carrots and is so easy to make. Plus, it contains vitamins and antioxidants that will help keep you healthy all season long.
Ingredients
2 tablespoons olive oil
1 cup of diced sweet Vidalia onion
2 pounds of diced carrots, peeled and cut into small pieces
1 medium potato (russet)
1 tablespoon ginger paste
4 cloves of minced garlic
6 cups of chicken stock
1 teaspoon turmeric
2 tablespoons of unsweetened dairy-free creamer (optional)
Salt
Pepper
Instructions
Add olive oil to pot at medium heat
Add onion and cook on medium-low until soft. Pay attention to stirring frequently, and don’t burn the onion.
Add garlic and ginger and stir for 2 more minutes.
Add carrots, potatoes, and chicken stock.
Cover and cook on low and summer until carrots are tender – about 20 minutes.
Use an immersion blender or a blender until a creamy consistency.
Add turmeric, salt, and pepper to taste. Add creamer.
- Prep Time: 15
- Cook Time: 30
