Carrot Ginger Soup
A smooth and flavorful carrot soup lightly seasoned with curry powder and ginger.
Servings 6 people
Calories 71kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion white or yellow
- 1 pound carrots peeled and diced into 1-inch pieces
- 1 teaspoon garlic minced
- ½ teaspoon curry powder
- ½ teaspoon ginger powder
- 6 cups stock vegetable or chicken
- salt and pepper to taste
Instructions
- Heat olive oil over medium heat in a large soup pot.1 tablespoon olive oil
- Add onion and saute for 3-5 minutes until softened.½ cup diced onion
- Add carrots and cook for about 1 minute.1 pound carrots
- Stir in garlic, curry powder and ginger powder. Stir for about 30 seconds until they become fragrant.1 teaspoon garlic, ½ teaspoon curry powder, ½ teaspoon ginger powder
- Add stock and stir well.6 cups stock
- Simmer uncovered until carrots are soft, about 30 minutes.
- Remove soup from heat and puree with an immersion blender. Puree soup until smooth. A regular blender can also be used. You may need to work in small batches with a regular blender.
- Add salt and pepper to taste.salt and pepper
- Serve hot.
Notes
- Cut carrots evenly so they cook at the same rate.
- For a thinner soup, add a bit more broth after blending. For a thicker soup, simmer a bit longer to reduce.
- Add a swirl of cream or coconut milk to each bowl for a creamier soup.
Nutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 993mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13132IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 0.4mg