Easy Carrot Ginger Soup
Soups: Quick, easy comfort food that’s also super good for you. You need to start incorporating soups into your cold weather diet if you haven’t already, and here’s why:
1) They’re easy! Most soups just involve a little chopping and then you toss all the ingredients in the pot and let the stovetop do the work for you. Plus, they’re pretty forgiving so you don’t need to worry about precise measurements. Needs a little more spice? Sprinkle some in. Too thick? Pour in some more broth.
2) You eat more veggies. Soups are a delicious and easy way to sneak those all-important veggies into your diet if you’re otherwise not the biggest fan. And with so many soup flavors and varieties, you can find one that works with what you already like.
3) You’ll feel full and satisfied. Between the high fiber and high water content, soups will help hydrate, fill you up, and keep you satisfied so you don’t over do it on the rest of your meal.
4) They’re perfect for meal prep. Portion out the extras into small containers and throw in the freezer. Whenever you want a quick, filling, and nutritious meal, just reheat and you’re done.
This Easy Carrot Ginger soup is made with just a few ingredients and requires little prep. The carrots provide fiber, health-promoting carotenoids and a subtle sweetness to this creamy soup. The addition of ginger gives this soup some cozy spice, as well as immune-boosting and digestion-soothing properties.
Save this recipe next time you want an easy cold-weather meal.
Easy Carrot Ginger Soup
Serves 4
Prep time: 10 min. | Cook time: 25-30 min
Ingredients:
1 yellow onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 pound carrots, peeled and chopped (about 10 carrots or 4 cups chopped)
32 oz low-sodium vegetable stock
2 tablespoons fresh ginger, finely chopped
1/4 tsp salt and 1/4 tsp black pepper or to taste
Optional: 1 tbsp maple syrup
Optional serving suggestion: full-fat canned coconut milk
Directions:
Heat oil in a large pot over medium-heat. Add onion, garlic, and ginger until onions are translucent (about 3-5 minutes).
Add vegetable stock, carrots, salt, pepper and optional maple syrup and bring to a boil.
Reduce to simmer and cover for about 20-25 minutes. The carrots should be soft and fully cooked through.
Blend until smooth with an immersion blender (or carefully transfer to a blender).
Optional serving suggestion: stir in a swirl of full-fat coconut milk for additional creaminess.
