VEGAN CARROT GINGER SOUP
This Carrot Ginger Soup Recipe is made with carrots, celery, onion, ginger and garlic all simmered in a vegetable broth, then blended until smooth and silky.
Provided by The Harvest kitchen
Categories Soup
Time 1h
Number Of Ingredients 10
Steps:
- In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender.
- When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40-45 minutes or until the carrots are tender.
- Puree in batches until completely smooth in texture.
- Add the optional tablespoon cream or milk and stir.
- To serve, add extra sauteed carrot, celery, onion, garlic and ginger.
Nutrition Facts : Calories 144 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 757 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT GINGER SOUP
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy, too!
Provided by Elise Bauer
Categories Soup
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Remove the strips of orange zest: It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.
Nutrition Facts : Calories 193 kcal, Carbohydrate 26 g, Cholesterol 21 mg, Fiber 5 g, Protein 5 g, SaturatedFat 5 g, Sodium 409 mg, Sugar 12 g, Fat 9 g, ServingSize Serves 4-5, UnsaturatedFat 0 g
CARIBBEAN CARROT-GINGER SOUP
I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.
Provided by Jessica Lawson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
- Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
- Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g
BEST EVER CREAMY CARROT GINGER SOUP
This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make!
Provided by Chrissie
Categories Appetizer Dinner Lunch Soup
Time 30m
Number Of Ingredients 10
Steps:
- Put a large pot over medium heat and add the olive oil.
- Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
- Grate some ginger over the pot as the vegetables are heating up and stir that in too.
- Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
- Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
- Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
- Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
- Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
- Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
CARROT AND GINGER SOUP
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Provided by RICHARDMADGIN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g
CARROT & GINGER SOUP
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CARROT-GINGER SOUP
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
More about "carrot ginger soup recipe 465 recipes"
CARROT GINGER SOUP RECIPE (EASY TO MAKE!) - FOOLPROOF …
From foolproofliving.com
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
CARROT AND GINGER SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CARROT GINGER SOUP RECIPE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
CARROT GINGER THICK SOUP RECIPE FOR KIDS, QUICK & EASY
From asknestle.in
CARROT & GINGER SOUP BY ANIPIX. A THERMOMIX ® RECIPE IN THE …
From recipecommunity.com.au
WHOLE FOOD, PLANT-BASED CARROT GINGER SOUP
From nutritionstudies.org
HEALTHY CARROT APPLE GINGER SOUP - MARATHONS & MOTIVATION
From marathonsandmotivation.com
BEST CARROT GINGER SOUP RECIPE — HOW TO MAKE CARROT …
From delish.com
CARROT AND GINGER SOUP RECIPE - BBC FOOD
From bbc.co.uk
MAPLE ROASTED CARROT SOUP - COOKIE MADNESS
From cookiemadness.net
CREAMY ROASTED CARROT GINGER SOUP RECIPE | THE MEDITERRANEAN …
From themediterraneandish.com
CARROT AND GINGER SOUP | © GREENPAN OFFICIAL STORE
From greenpan.us
BEST ROASTED CARROT SOUP RECIPE - HOW TO MAKE CARROT GINGER …
From food52.com
HONEY ROASTED CARROT AND GINGER SOUP – KILTED CHEF
From kiltedchef.ca
8 IMMUNE-BOOSTING SOUP RECIPES | EVERYDAY HEALTH
From everydayhealth.com
CARROT GINGER SOUP RECIPE (EASY & HEALTHY) | DOWNSHIFTOLOGY
From downshiftology.com
CARROT SOUP WITH ORANGE AND GINGER RECIPE
From dev.kannammacooks.com
CARROT GINGER SOUP - EASY 6 INGREDIENT CARROT SOUP RECIPE!
From kristineskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love