Homemade Carrot Ginger Soup
This creamy carrot ginger soup comes together in just 30 minutes and tastes far more complex than its short ingredient list suggests. Fresh ginger and garlic give it a warming, aromatic depth, while optional red lentils quietly add protein and body without anyone noticing. A splash of apple cider vinegar at the end pulls everything into balance — the secret that separates a good carrot soup from a great one.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 garlic cloves chopped
- 6 large carrots chopped
- 1 tablespoon fresh ginger grated about one inch of a ginger piece
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ cup red lentils optional
Instructions
- In a large saucepan, heat the olive oil.
- Sauté the onions and garlic for about 2 minutes, or until aromatic.
- Add the carrots, ginger, chicken broth, red lentils (if using), apple cider vinegar, and salt. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 10-15 minutes, or until the carrots and lentils are completely tender.
- Mix the soup using a hand blender or a conventional blender. If the soup is too thick, add extra liquid.
- Stir in the heavy cream after blending and heat through gently.
Notes
If using a conventional blender, allow the soup to cool slightly and blend in batches with the lid vented to prevent pressure buildup from steam.
If freezing, omit the cream and stir it in after reheating.
Nutrition
Calories: 403kcalCarbohydrates: 32gProtein: 13gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 67mgSodium: 729mgPotassium: 832mgFiber: 10gSugar: 9gVitamin A: 18927IUVitamin C: 11mgCalcium: 107mgIron: 3mg
We'd love to know if you enjoyed this recipeRate this Recipe !
