Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6
I was never a fan of turmeric or ginger but all that changed because of this Carrot Ginger Soup. Carrots, ginger, and turmeric come together easily and perfectly to make this satisfying soup. Always my go-to for a light dinner or lunch.
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
How to make Carrot Ginger Soup
Step 1: In a large pot, melt the butter over medium heat. Saute the onions and cook, stirring slightly for about 5 minutes.
Step 2: Stir in the carrots, garlic, ginger, and turmeric. Continue to cook for about 3 to 5 minutes more, again stirring frequently.
Step 3: Pour in the chicken broth and adjust the heat to high to bring the mixture to a boil.
Step 4: Bring the heat to medium, covering the pot to cook for another 45 to 50 minutes or until the carrots are fork-tender.
Step 5: Take the carrots out of the heat. With an immersion blender, mash the carrot. Or use a blender instead to process the soup. If using a blender, note to not fill it to the top and just process in batches.
Step 6: Season with salt and ground black pepper, if needed.
You can simply add chicken broth into the soup, place pot over medium heat, and add in a small amount (half a cup) at a time if the soup ends up too thick after processing until you reached your desired consistency. And simmer for some time until heated through.
Calories: 116.8kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg
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