Carrot Ginger Soup
Veggie Soup is a classic soup that I love to cook during cold days. In this recipe, I whipped up a carrot soup that’s filling and hearty. My family loved it on our recent dinner, and I hope yours will love them too!
Ingredients
- 1 large onion (or 2 medium), peeled and chopped
- 3 inch chunk of ginger (7.5cm) piece of fresh ginger, peeled and grated (about 2 tablespoons)
- 3 cloves garlic minced
- 1 tablespoon vegetable oil (or olive oil)
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 tablespoon curry powder
- 10 medium carrots (about 2 lbs / 900g), peeled and sliced into 1/2-inch rounds
- 1 large potato (about 10 oz / 280g), peeled and cut into 1-inch cubes
- 6 cups vegetable stock
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Peel and chop the onion, carrots, and potato. Peel and grate the ginger. Mince the garlic.
- Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the grated ginger and minced garlic, and cook for 1 minute until fragrant. Add the turmeric, cumin, cinnamon, and curry powder.
- Stir the spices into the onion mixture and cook for 1 minute until aromatic. Add the sliced carrots and chopped potato, and stir well to coat the vegetables in the spiced oil.
- Pour in the 6 cups of vegetable stock and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 18-20 minutes until the carrots and potato are completely fork-tender. Remove from heat and allow to cool for 5 minutes. Blend until smooth using an immersion blender directly in the pot, or transfer in batches to a countertop blender (vent the lid slightly to release steam). Season with salt and black pepper to taste.
- Ladle into bowls and top with a dollop of sour cream or plain yogurt. Serve with crusty bread for dipping.
Nutrition
Calories: 107kcalCarbohydrates: 21gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gSodium: 767mgPotassium: 505mgFiber: 4gSugar: 6gVitamin A: 13127IUVitamin C: 16mgCalcium: 46mgIron: 1mg
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