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4.89 from 9 votes

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 6 servings
Calories: 163kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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