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The Best Carrot Ginger Soup


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  • Author: Emily Smith
  • Total Time: 25 minutes

Ingredients

Scale
  • 3 Tbsp Organic Virgin Coconut Oil or Extra Virgin Olive Oil
  • 1 1/2 pounds carrots (67 large carrots), peeled and sliced
  • 2 cups chopped white or yellow onion
  • Salt & Pepper
  • 1 teaspoon minced ginger
  • 2 cups vegetable stock
  • 2 cups water
  • A few strips of zest from an orange
  • 1 Tbsp chopped parsley, plus more for garnish

Instructions

  1. In a large pot, heat up oil over medium heat. Add in carrots and onions. Cook for 6-8 minutes, stirring occasionally and making sure the vegetables don’t begin to brown. Lower heat if necessary. Add pinch of salt and stir.
  2. Next, add in your vegetable stock, water, ginger, parsley and orange zest. Stir gently.
  3. Bring to a simmer (just below boiling point) and cover the pot. Cook for around 20-25 minutes.
  4. You want the carrots to be soft (you can test one by cutting through it).
  5. Before processing you can remove the orange zest if you would like (I kept mine in!)
  6. Using a food processor or upright blender, pour in the soup to puree. For a food processor, the entire contents will most likely fit. Process until smooth.
  7. For an upright blender; process in smaller batches and transfer into a fresh soup pot.
  8. Garnish with a sprig of parsley before serving.
  9. Enjoy!

Notes

  • I was able to pour the entire soup into my food processor and I processed it for 2 minutes until it was nice and smooth. I placed a linen cloth over the processor just in case of any spillage.
  • Cook Time: 25

Nutrition

  • Serving Size: 4