Carrot and Ginger Soup
A silky smooth soup with a vibrant colour and hint of heat from fresh ginger
Servings: 4 bowls
Calories: 90kcal
Ingredients
- 1 small onion or 2 shallots
- 2 tsp extra virgin olive oil
- 1 Tbsp grated fresh ginger plus extra added at the end
- 1 carton vegetable broth 900 ml or just under 4 cups
- ½ tsp salt or more if using lower sodium broth
- ¼ tsp white pepper
- 1¼ lb carrots about 5 - 6 large
- chopped fresh parsley or carrot tops for garnish
Instructions
- Finely dice onion or shallots. Grate ginger. Peel and chop carrots.
- Add olive oil to large pot and turn heat to medium-low. Gently sauté onion/shallots until softening and golden.
- Add ginger and cook for 1 minute, then add carrots and stir to combine.
- Add vegetable broth, salt and pepper. Increase heat to medium-high until gentle boil, then lower heat and simmer for 20 minutes or until carrots are fork tender.
- Remove from heat. Puree until very smooth.
- Stir in fresh ginger before serving and garnish with fresh chopped parsley or carrot tops.
Nutrition
Calories: 90kcal