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
