A silky smooth soup with a vibrant colour and hint of heat from fresh ginger
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Soup
Cuisine: Canadian/American
Keyword: carrot and ginger soup, carrot ginger soup, carrot soup
Servings: 4bowls
Calories: 90kcal
Ingredients
1small onionor 2 shallots
2tspextra virgin olive oil
1Tbspgrated fresh gingerplus extra added at the end
1cartonvegetable broth900 ml or just under 4 cups
½tspsaltor more if using lower sodium broth
¼tspwhite pepper
1¼lbcarrotsabout 5 - 6 large
chopped fresh parsley or carrot tops for garnish
Instructions
Finely dice onion or shallots. Grate ginger. Peel and chop carrots.
Add olive oil to large pot and turn heat to medium-low. Gently sauté onion/shallots until softening and golden.
Add ginger and cook for 1 minute, then add carrots and stir to combine.
Add vegetable broth, salt and pepper. Increase heat to medium-high until gentle boil, then lower heat and simmer for 20 minutes or until carrots are fork tender.
Remove from heat. Puree until very smooth.
Stir in fresh ginger before serving and garnish with fresh chopped parsley or carrot tops.