Description
A comforting and protein-packed carrot ginger soup with a zingy ginger kick.
Ingredients
Scale
- 2 lbs carrots, chopped into 1-inch pieces
- ½ large sweet onion (about 1 cup), chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 4 cups chicken or vegetable stock (plus extra to thin, if needed)
- 4 sprigs thyme, leaves removed
- Olive oil, for roasting and sautéing
- Salt, about ½ tsp for roasting, plus more to taste
- Pepper, about ½ tsp for roasting, plus more to taste
Instructions
- Preheat your oven to 400°F. Toss the chopped carrots with 2 Tbsp olive oil, then season generously with salt and pepper (about ½ tsp each). Roast for 25–30 minutes until they’re fork-tender and caramelized at the edges.
- While the carrots roast, heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic and ginger, cooking just 30 seconds until fragrant.
- Pour in the stock and add the thyme and roasted carrots. Bring the pot to a gentle boil, then reduce to a simmer. Let everything mingle for about 20 minutes, until all the veggies are tender.
- Blend until smooth, either with a blender in batches or with an immersion blender. Season with additional salt and pepper to taste. Serve and enjoy!
Notes
For a protein boost, stir in cooked white beans or Greek yogurt. Adjust ginger to taste if you’re not a fan.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 654mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg