Creamy Carrot Ginger Soup
This hearty soup is packed with flavor - a recipe the whole family will love!
I don't know about you, but some nights just call for soup. This carrot-ginger soup has been a staple in my household for a few years now and we just can't seem to get enough of it!
This soup is a #healthydinner or lunch option that is low in calories, packed with flavor and nutrients.
3 cloves of garlic
1 yellow onion
1 1/2 liters of water
2 inch ginger root
4-5 large carrots
4 small zucchini
2 medium sweet potatoes
1-2 tbsp coconut oil
1 bouillon cube (this recipe used chicken)
1/2 tsp #turmeric powder
1 tsp garlic powder
salt & pepper to taste
Wash, dry, & poke holes in the sweet potatoes using a fork. Place them whole on a baking sheet and bake at 450 degrees Fahrenheit. They will need to bake for 45 minutes, or until they are soft in the center.
While the sweet potatoes are in the oven, melt 1-2 tbsp coconut oil in a pot on medium heat.
Peel and chop the onion, garlic, and ginger and add to the pot. Allow to cook down for 3-4 minutes
Peel and chop the carrots, and add to the pot. Allow to cook for 6-7 minutes until the carrots and aromatics start to brown.
Chop the zucchini, and add to the pot. Lower the heat to medium-low and cook for 2-3 minutes until zucchini starts to soften.
Add 1 1/2 liters of water to the pot as well as turmeric powder, garlic powder, bouillon cube, salt & pepper. Increase the heat to medium-high and bring to boil for about 10-12 minutes.
The sweet potatoes should be finished at this point. Take them out of the oven, peel, chop, and add to the soup.
Take small batches of soup out and put into a blender. Blend until smooth, and then add the puree back into the pot. Repeat this until all of the soup is blended and creamy. Continue adding salt and pepper as needed.
To serve, add some fresh cracked pepper or green onion. Recipe makes 8 servings. Enjoy!
- For 1 cup serving -