Creamy Carrot Ginger Soup
A warming, carrot soup with a slight spice from the ginger. This soup is made from just 5 simple main ingredients. It’s super healthy and warming, perfect for the winter months. I love to enjoy mine with some toast on the side :)
Creamy Carrot Ginger Soup
Ingredients
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tbsp minced fresh ginger (around a 1-inch nob of ginger)
- 1 tbsp olive oil
- 3 large carrots (or around 4 cups of chopped carrots)
- 1 medium sweet potato
- 1 tsp of veggie stock paste (or replace water with vegetable broth)
- Salt and pepper to taste
Instructions
- In a medium-sized pot over low heat, add the olive oil.
- Once the oil has heated, add the onion, garlic and ginger. Sautee until translucent (around 5 minutes), stirring often.
- In the meantime, chop your carrots and sweet potato into similar sized pieces. Add to the pot. Cover with enough water until it's about an inch above all of the ingredients (use broth instead of water if you're not using a stock paste or cube).
- Then, add the stock paste and mix well.
- Cover with a lid and turn the heat up to medium. Once the soup has come to a boil, turn the heat back down to low and simmer for 15 minutes.
- After 15 minutes, check to see if the carrots and sweet potatoes are cooked through. If they are, you're ready to blend. If not, allow the soup to keep cooking until the veggies are soft.
- Transfer the soup to a blender. If you have a small blender like me, you'll have to do this in batches. I also recommend waiting for the soup to cool before blending if you have a small blender.
- Once the soup is smooth, it's ready to enjoy! I eat mine with a slice of toast on the side :)