Creamy Carrot Ginger Soup

12.30.15 / Comment

Creamy Carrot & Ginger Soup garnished with Cilantro

What’s better on a cold wintery day than sipping on something hot? We’re not really sure, which is why we love our warm and tasty Creamy Carrot Ginger Soup! It’s the perfect addition to your winter dinner table, as the rich flavors and comforting smells are sure to make it a staple for this time of year. Not only does this soup taste amazing, but it has also has a fabulous nutrition content! The carrots present in this recipe are low in calories, and rich in vitamins A, B6, C, and K, biotin, fiber, and potassium. Carrots are also full of the antioxidant beta-carotene, which has been shown to be potentially beneficial for eye health. Along with carrots, this soup has ginger present, which accounts for the rich flavor and extra nutrition benefits. Ginger contains potent anti-inflammatory compounds called gingerols, which may help reduce joint pain related to arthritis. It is also helpful with the immune system, as studies have shown that ginger could promote healthy sweating and help stave off colds and flus. Studies have also examined ginger’s effect on colorectal and ovarian cancer, but these results are not yet clear. So go ahead and try out this amazing recipe—we hope it becomes a staple this winter!

Creamy Carrot Ginger Soup
Prep time:
Cook time:
Total time:
Serves: 7 servings
  • 1 ½ tablespoons olive oil
  • 3 leeks, whites only, thoroughly washed and sliced
  • 3 garlic cloves, minced
  • 4 cups carrots, diced
  • 1 cup Yukon Gold potatos, diced
  • ¼ cup sea salt
  • 1-2 teaspoon ginger, grated or ¼ teaspoon ground ginger
  • 4 cups low sodium vegetable broth
  • 1 cup water
  • 1 ½ teaspoon lime juice
  • ¼ teaspoon sea salt
  • 1-2 tablespoons cilantro
  1. Place a soup pot over medium heat.
  2. Add the olive oil and leeks to the soup pot, stirring occasionally, until the leeks are soft and wilted, about 8 minutes.
  3. Add the garlic and carrots, and cook for 2-3 minutes.
  4. Add the potato, salt, ginger, vegetable broth, and water. Bring to a boil.
  5. Cover and turn the heat down to low.
  6. Simmer for 25 minutes, or until the potatoes and carrots are soft. Remove from heat.
  7. Purée the soup with either a hand-held immersion blender or a high-speed blender until the soup is puréed.
  8. Add the lime juice and adjust seasoning with salt and pepper.
  9. Garnish with Cilantro (if you don’t care for cilantro you can use parsley or chives.)
Serving size: 1 cup Calories: 100 Fat: 3 g Saturated fat: 0.5 g Carbohydrates: 17 g Sugar: 5 g Sodium: 160 mg Fiber: 3 g Protein: 2 g Cholesterol: 0 mg
If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.[br][br]This is a good soup to cook once, eat twice with. To freeze properly, label containers, and make sure all of the air is removed from the bag. If using freezer bags, lay bags flat and stack the bags. Freeze up to 3 months. You can refrigerate this soup 3-4 days in an airtight container.


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