Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Total time: 45 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 cup chopped celery; 2 cloves garlic, minced; 2 tablespoons minced ginger, or more to taste; 6 cups low-sodium vegetable broth; 5 cups peeled and roughly chopped carrots (about 15 medium carrots); 1½ cups diced sweet potato; 2 sprigs fresh thyme; ¾ teaspoons kosher salt; ¼ teaspoon freshly ground black pepper; Tart green apple, julienned (pictured); Sweet and Spicy Roasted Pumpkins Seeds; Croutons (may not be gluten free)

Carrot and Ginger Soup might be just the hor d'oeuvre you are searching for. This recipe makes 8 servings with 149 calories, 3g of protein, and 4g of fat each. For $1.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

149 kcal

Calories

3 g

Protein

4 g

Fat

27 g

Carbs

Ingredients

For 8 servings

Estimated cost~€3.95 · ~€0.50/serving

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Instructions

1
In a Dutch oven or stockpot, heat the olive oil over medium heat.
2
Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
3
Add the garlic and ginger. Cook until fragrant, about 1 minute.
4
Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
5
Blend with an immersion blender for desired consistency.
6
Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.