Quick Creamy Ginger Carrot Soup Recipe
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Indulge your taste buds in a comforting bowl of warmth and flavor with this Creamy Ginger Carrot Soup.
As the temperatures dip, this creamy goodness becomes a culinary treat, wrapping you in a blanket of soothing goodness.
Whether enjoyed as a soul-warming appetizer or a wholesome meal on its own, this soup invites you to savor the simplicity of fresh, seasonal ingredients.
This is one of our favorite winter time soups, its so warming and delicious.
Creamy Ginger Carrot Soup
Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4
Creamy Ginger Carrot Soup Ingredients
2 T. extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs. carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
3 c. vegetable broth, preferably organic
1 T. fresh ginger, minced
2 t. fresh thyme leaves
1/3 c. half & half, room temperature
Creamy Ginger Carrot Soup Directions
- Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
- Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!
Creamy Ginger Carrot Soup
Savor the warmth of this Creamy Ginger Carrot Soup recipe – a delightful blend of sweet carrots, zesty ginger, and coconut milk.
Ingredients
- 2 T. extra virgin olive oil
- 1 small sweet onion, diced
- 3-4 cloves garlic, minced
- 1½ lbs. carrots, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- 3 c. vegetable broth, preferably organic
- 1 T. fresh ginger, minced
- 2 t. fresh thyme leaves
- 1/3 c. half & half, room temperature
Instructions
- Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
- Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!
