This Carrot Ginger Soup is so bright, warm, and zesty! Carrot flavor enhanced with oranges and ginger; a colorful, delicious meal!
Why this Soup is SO Good
Soup and chilly fall days most definitely go hand in hand, so I am coming in HOT with another delicious and nutritious soup recipe for you today! I love a piping bowl of easy homemade crockpot vegetable soup or perhaps some instant pot butternut squash soup, so naturally I keep on adding soup recipes because I love it THAT much! Today’s recipe is a creamy carrot ginger soup that is bursting with flavor, smooth and satisfying, AND made with good-for-you ingredients that you will approve of! It’s simple, nourishing and delicious- ALL the things you want a weeknight meal to be!
Is Ginger good for you?
In short, YES! Ginger is most definitely good for you. This funky looking root has been used in the past for medicinal purposes, treating digestive issues, reducing nausea, and shortening the severity and duration of common illnesses like a cold virus. It has been shown to help with morning sickness during pregnancy, can aid in weight loss, and can help lower blood sugars as well.
Are Carrots good for you?
Carrots are absolutely good for you! Besides being loaded with fiber, carrots provide a high amount of Calcium and Vitamin K, which help with bone health and eye health as well. Slurping up a bowl of carrot and ginger soup is a great way to get your portion of carrots for the day!
If you raid your pantry and fridge, you may be surprised to find that you already have everything on hand for this recipe! It’s simple but also SUPER flavorful, so let’s round up everything needed to make it:
- Olive Oil
- Fresh Ginger
- Vegetable Broth
- Orange Juice
- Fresh Orange Zest
How to make Carrot Ginger Soup
Heat up some oil in a large pot, then add in the carrot and onion, stirring while you cook, until it is lightly browned. Toss in the ginger and continue cooking until it is fragrant.
Stir in all remaining ingredients and bring the mixture to a boil. Once boiling, reduce the heat and cover the pot. Let the soup simmer for a while, until the carrots are fork tender.
Once cooled slightly, transfer the soup to a high powered blender and blend until smooth.
Serve the soup in bowls and garnish with cilantro, if desired. DEVOUR!
The only thing to make a hot bowl of carrot ginger soup vegan THAT much better would be to add a sandwich on the side. Serve up whatever sandwich you like best with this soup- my suggestions would be a cottage cheese sandwich or a gluten free grilled cheese hummus sandwich.
How to store Carrot Ginger Soup
Once you’ve cooked up a pot of this soup, it’s time to store it! I often like doubling the recipe and storing them in portion sized containers for easy, healthy lunches. Simply pour the soup into an airtight container and place it in the fridge for up to 5 days. To freeze the soup, label it in an airtight container and place it in the freezer for up to 3 months.
more delicious carrot recipes
- cumin roasted carrots
- orange carrot ginger smoothie
- cumin healthy chicken stir fry with carrot noodles
- 1 1/2 Tbsp Olive oil
- 1 Lb Carrots, chopped (about 3 cups)
- 1 Cup Onion, chopped
- 1 Tbsp Fresh ginger, minced
- 1 3/4 Cup Vegetable broth
- 1 1/4 Cup Orange juice
- 1 tsp Salt
- 1/2 tsp Fresh orange zest, tightly packed
- Heat the oil on medium high in a large pot.
- Add in the carrot and onion and cook until lightly browned, about 6-7 minutes. Add in the ginger and cook another 2-3 minutes, until fragrant.
- Stir in the rest of the ingredients and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer until the carrots are fork tender, about 50-60 minutes.
- Let cool slightly and then transfer the soup to a blender and blend until smooth.
- Serve garnished with cilantro, if desired, and SLURP UP!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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