This Homemade Carrot Ginger Soup recipe is healthy, delicious and good for you. (vegan, gluten-free, traditional option)
Ingredients
3 tbsp
Olive Oil, Extra Virgin
(can substitute same amount unsalted butter or coconut oil)
2 clove(s)
Garlic
(fresh; (chopped))
454 gm
Carrots
(peeled; chopped into 1/2 inch pieces; about 6-7 large)
1 cup
Yellow onion
(peeled, chopped)
1 cup
Celery
(washed, chopped)
1 tsp
Kosher salt
(optional; amount to taste depending on how salty stock is)
1 tbsp
Ginger, ground
(you can substitute fresh minced)
2 cup
Vegetable stock/broth
(you can substitute for bone broth if not vegan)
2 cup
Water
1 tsp
Black pepper
(freshly ground; for serving, amount to taste)
Instructions
In a large soup pot or Dutch oven, over medium-high heat, add the 3 tablespoons olive oil, add the chopped garlic, chopped carrots, celery and yellow onion. Sprinkle Kosher salt over the vegetables and cook until tender, about 5-8 minutes.
Add 2 cups vegetable broth, cups water and 1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger). Simmer for 20 minutes, stirring occasionally.
After simmering for 20 minutes, remove from heat and blend the soup with an immersion blender or in batches with a regular blender (if you use a regular blender, make sure to cover the top with a lid and a tea towel because the soup is hot!). Blend until you get a smooth texture.
