Carrot Ginger Soup
Carrot Ginger or Ginger Carrot is really your preference and my changes depending on the season when I make this delicious soup. Adding more or less of either or adding in yellow beets…nothing can change the yumminess of this soup.
This is a 20 minute at most dinner from start to serving. Or you can toss everything into the slow cooker before leaving for the day and cook on low until you get home. Then process as usual and you are ready in less than five minutes.
During the summer I like to serve it chilled with fresh shaved or spiralized veggies so everyone can make their own dish.
2 pounds carrots, peeled (or bag of mini carrots)
1 golden beet, peeled (optional – but so delicious)
2 cups coarsely chopped celery
2 onions roughly chopped
1 inch piece fresh ginger, minced (or use jarred)
1 garlic clove, minced (fresh or jarred)
fresh herbs such as parsley, thyme (about half a bunch)
1 orange, peeled and seeded
4 cups water
2 Tablespoons Olive Oil
salt & pepper
- Place diced carrots and 1 chopped onion in large pan with 6 cups of water
- Bring mixture to a boil, then reduce heat to medium heat and cook until the carrots are soft
- While carrots and onion are cooking, heat the olive oil in a large skillet over medium heat
- Cook remaining onion and the chopped celery until they are tender
- Add the herbs, garlic and ginger to the onion/celery mix and continue to cook for five minutes
- Drain the carrot and celery pot reserving the broth (drain over another large pot)
- Return carrots, celery to the original pot and mix in the skillet mixture and 1 cup of broth
- Process with immersion blender, adding additional broth until the soup is the consistency you want
- Season soup with salt and pepper to taste, garnish with parsley or other herbs
Note: If you don’t have an immersion blender, you can blend with your hand mixer or use your blender. If using the blender, process in small batches as the steam will cause the top to pop off slinging scalding liquids everywhere!