Carrot Ginger Soup
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.
Servings: 6 servings
- 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.
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.
Calories: 163kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1067mg | Potassium: 657mg | Fiber: 6g | Sugar: 13g | Vitamin A: 29373IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg