This comforting Carrot Ginger soup is made with fresh carrots, a hint of ginger and a few spices that blend together to make the perfect meal prepped lunch or dinner! Simple, warm and comforting, this soup is just asking to be enjoyed all throughout these next few cold months.
Delicious Carrot Ginger Soup!
I don’t know about you but from the first moment I feel that first cool fall breeze I’m ready for comfort food. I’m talking grilled cheese sandwiches, mountains of mac n’ cheese, ooey-gooey cinnamon rolls and most importantly, soup. After a chilly Autumn or Winter day there is almost nothing more satisfying than a large bowl of hot soup. With every slurpy spoonful I can feel my belly filled with warmth and my bones losing their stiffness.
I am always on the lookout for a new recipe to add into my cold weather rotation. Today’s Carrot Ginger Soup is not only healthy but it’s beyond delicious. Believe me, you want a bowl of this.
How To Meal Prep with Carrot Soup
The average American works about fifty hours a week but that doesn’t take into account the many other responsibilities we’re expected to keep up with. Exercise, commute, parental duties and most importantly, sleep are all just as important as the work we do.
Personally, I constantly find myself juggling my everyday tasks while also trying to live a healthy lifestyle. Even making time to pre prepare my meals can seem so time-consuming.
One of my very good friends, Chungah, has recently made meal prepping just a little bit easier. Her latest cookbook Damn Delicious: Meal Prep, is full of simple recipes that are begging to find their way to your lunchbox. Easy, quick and shockingly tasty, every recipe is designed to simplify meal prepping and save you a little extra time. Who doesn’t need a little more time in their day?
Carrots are a great source of Vitamin A, full of fiber and capable of giving you X-Ray vision. Well, the last one might not be completely true. Ginger is also great for digestion, immunity and a natural remedy for stomach aches.
The benefits to this recipe are seemingly endless so both you and I know it’s time to heat up the pot.
In addition to the carrots and ginger, these ingredients are also essential to creating amazing flavor in this recipe:
- Sweet Potato (a lovely thickener and sweetener)
- Onion (additional aromatics help with flavor)
- Garlic (fresh garlic always adds incredible aroma and flavor)
- Paprika (the smoked flavor is incredible here!)
- Cilantro and mint (adds a lovely balance here)
- Lime juice (the citrus here adds a wonderful acid)
All of these ingredients combine creating something truly special.
How to Make Carrot Ginger Soup
- Start with a Dutch oven: Combine carrots, sweet potato, onion, garlic, ginger, paprika, bay leaves, and stock. Season with salt and pepper.
- Boil and simmer: Bring to a boil, then reduce heat and simmer for 25-30 minutes until carrots are tender.
- Add herbs and lime: Stir in cilantro, mint, and lime juice. Remove and discard bay leaves.
- Blend: Use an immersion blender to puree to your desired consistency. Add more stock if needed.
- Finish with cream: Stir in cream and heat through for about 2 minutes.
- Serve: Serve immediately, garnish with paprika if desired. Enjoy your quick and comforting bowl!
How To Unthaw Frozen Soup
One of the beauties of this recipe, and what makes it perfect for meal prepping, is its ability to be frozen and reheated. Freezing your soup for later means quick dinners and homemade lunches even on lazy days. Unfortunately, all your hard work can go to waste if you don’t properly reheat your soup. Here’s how to do it, thank me later!
STOVE TOP INSTRUCTIONS
Set the frozen soup bag or container in a sink of hot water until the soup begins to defrost and can be broken up into pieces.
Turn the bag or container upside down and let the frozen soup slide out into a soup pot.
Add ¼ cup to ½ cup water to the soup pot so that the pot won’t scorch as the liquid thaws, and then bring the soup to a boil, stirring frequently.
Set the frozen soup bag or container in a sink of hot water until the soup begins to defrost and can be broken into pieces.
Turn the bag or container upside down and let the frozen soup slide out into a microwave-safe bowl.
Cover the bowl with wax paper or plastic wrap. Poke two or three holes into the covering to act as steam vents if you use plastic wrap.
Microwave the soup on low power until the ice crystals have melted and you can stir the soup. Stir the soup thoroughly so it is of a uniform consistency.
Increase the power to high and cook the soup for 30 seconds to one minute or until it is hot.
FREEZING TIP: When freezing soup, store it in a resealable freezer bag or plastic container. Keep in mind that the liquid will expand as it freezes.
Carrot Ginger Soup
- 2 lbs carrots peeled and chopped
- 1 sweet potato about 8 ounces, peeled and chopped
- 1 sweet onion chopped
- 3 cloves garlic
- 1 fresh ginger piece (3/4 inch), peeled and sliced
- 1 tsp smoked paprika
- 2 bay leaves
- 6 cups vegetable stock plus more if needed
- Kosher salt to taste
- Black pepper to taste
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tbsp freshly squeezed lime juice
- 1/3 cup heavy cream
- 1/4 tsp smoked paprika optional
- Combine the carrots, sweet potato, onion, garlic, ginger, paprika, bay leaves, and stock in a large Dutch oven; season with salt and pepper.
- Bring to a boil; reduce the heat and simmer until the carrots are tender, 25 to 30 minutes. Stir in the cilantro, mint and lime juice. Discard the bay leaves.
- Puree with an immersion blender to desired consistency. If the soup is too thick, add more stock as needed.
- Stir in the cream and cook until heated through, about 2 minutes. Serve imemdiately, garnish with paprika if desired.