Description
A delicious and creamy (yet cream-free!) carrot ginger soup recipe packed with vitamins.
Ingredients
Units
Scale
- 8 medium carrots (roughly chopped)
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tablespoons ginger (peeled and finely chopped)
- 8 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 1/2 cup flat leaf parsley (chopped)
- salt and pepper (to taste)
Instructions
- In a medium size pot over medium high heat, add olive oil, garlic and ginger and cook for 1 minute. Add onions and saute for 5 minutes (until onions are translucent).
- Add carrots and cook for 3 minutes. Add enough broth so that all vegetables are submerged, stir well and bring to a boil. Lower heat, cover and simmer for 30 minutes (until carrots are soft).
- Add chopped parsley, stir well and turn the heat off.
- Use and immersion blender (or regular blender) and blend until smooth. Adjust the consistency by adding more broth if the soup is too thick. Season with salt and pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Saturated Fat: 1
