This healthy 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.
Course Appetizer, Soup
Keyword carrot, soup, stew, vegetable
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Damn Delicious
2lbscarrotspeeled and chopped
1sweet potatoabout 8 ounces, peeled and chopped
1fresh ginger piece(3/4 inch), peeled and sliced
6cupsvegetable stockplus more if needed
Kosher salt to taste
Black pepper to taste
1/3cupfresh cilantro leaves
1/4cupfresh mint leaves
2 tbspfreshly squeezed lime juice
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.
To Freeze: Omit the cream until ready to serve. Portion the cooled soup into ziplock freezer bags and lay the bags flat in a single layer in the freezer. To serve, add the cream and reheat over low heat, stirring occasionally, until heated through.Additional note: Baby carrots can be substituted for the chopped carrots.