Ginger Carrot Soup
When soup season arrives, I like to make soups that are simple to make yet bursting with both flavor and nutrients. This was my first time making this soup, and I can happily say it will not be my last.
- 1/3 cup olive oil
- 1 Tbsp. coconut oil (optional)
- 2 onions, diced
- 6 cloves of garlic, crushed
- 7-8 carrots, peeled and sliced
- 1 sweet potato, peeled and sliced
- 1 Tbsp. freshly grated ginger (or 2-3 frozen cubes)
- 1 tsp. apple cider vinegar
- 1 Tbsp. honey
- 1 Tbsp. kosher salt
- ½ tsp. ground black pepper
- 1 tsp. garlic powder
- ½ tsp. ground ginger
- ¼ tsp. turmeric
- 4½ cups of water
- Pinch of hot red pepper flakes
- Pinch of lemon zest
Begin by peeling and prepping all the vegetables to ensure a smooth cooking process. Heat a large stockpot over medium heat and add olive oil. Once the oil is hot, add the onions and sauté for about 8 minutes or until softened.
Stir in the crushed garlic, followed by the sliced carrots, sweet potato, and ground ginger. Mix everything well.
Next, add the apple cider vinegar, honey, remaining spices, and water. Stir to combine, then cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 45-55 minutes or until the carrots are tender.
Allow the soup to cool slightly before blending. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can transfer the soup to a food processor fitted with the S-blade attachment and blend it in batches. If the soup seems too thick, add water to reach your desired consistency. For a sweeter taste, add more honey.
Store the soup in the refrigerator or freeze for later use.
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| ENJOY ! |
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