Carrot Ginger Soup

This easy-to-make carrot ginger soup is perfect for lunch or a light dinner.

Course Soup

Cuisine American

Keyword easy soups, pureed vegetable soup, root vegetable soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 116.8kcal

Author Elizabeth

Ingredients

2 tablespoon Butter
1 Small Onion diced, about 1 cup
2 pounds Carrots peeled and cut into approximately 1 inch pieces
1-2 Garlic Cloves roughly chopped
1 tablespoon Ginger peeled and chopped
½ teaspoon Ground Turmeric
6 cups Chicken Broth
Pinch Black Pepper or to taste
Salt to taste if needed

Instructions

Heat the butter in a large pot over medium heat. Add the onions; cook 5 minutes, stirring frequently.
Add the carrots, garlic, ginger and turmeric, cook 3-5 minutes, stirring frequently.
Add the chicken broth to the pot. Then raise the heat to high and bring the liquid to a boil.
Lower the heat to medium and cover the pot. Cook the carrot soup for 45-50 minutes or until the carrots are very tender.
The carrots should be so tender that they can be easily mashed when pressed with a fork.
Remove pot from the heat. Process the carrot soup with an immersion blender in the pot. If you do not have an immersion blender, use a blender to process the soup. Remember to never fill a blender to the top with hot liquid, process in batches.
Taste the soup and add salt, if needed and the fresh ground black pepper. As a reference, we did not add salt to ours.

Video

Notes

If your Carrot Ginger Soup is too thick after processing place the pot over medium heat and add chicken broth a little bit at a time. Add a ½ cup at a time, while stirring, until the carrot soup reaches the desired consistency. Then, simmer the soup for a few minutes to heat through.

Nutrition