Carrot Ginger Soup Recipe Is the Easiest Lunch or Dinner Ever (5 Ingredients) by 30Seconds Food


Carrot Ginger Soup Recipe Is the Easiest Lunch or Dinner Ever (5 Ingredients)

Cook, blend, pour, enjoy. Yep, you are four steps away to happiness with this easy and healthy carrot and ginger soup recipe. The flavors of this vegetable soup are incredible! Not only that, but you get the health benefits of carrots and health benefits of ginger.

You only need six ingredients to make this healthy gluten-free soup recipe for lunch or dinner. Here is your short, wholesome shopping list: olive oil, onion, broth (chicken or vegetable), fresh carrots, fresh ginger and either sour cream or yogurt. For garnish, grab some fresh parsley, smoked paprika and/or more sour cream and yogurt. The soup is cooked for about 25 to 30 minutes before being blended until smooth. So easy!

Serve this creamy carrot soup recipe as a first course or with a salad for a light dinner or lunch. What a delicious soup to serve on Thanksgiving or Easter

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cups chicken broth or vegetable broth
  • 1 pound baby carrots or regular carrots, peeled and cut into rounds
  • 1 tablespoon freshly grated ginger
  • 1/4 cup sour cream or plain yogurt

Helpful Products

Recipe Notes

  • If you don't have an immersion blender, use a regular blender. But be careful when blending hot liquids!
  • Store any leftovers in an airtight container in the fridge.
  • Garlic lover? Add a clove to the soup before blending.
  • To ensure that this soup is vegetarian, use vegetable broth.

Hereโ€™s how to make it:

  1. Heat the olive oil in a soup pot. Add the onions and cook until soft, about 5 minutes.
  2. Add the broth, carrots and ginger. Bring to a boil, cover, reduce heat and cook until carrots are soft, about 25 to 30 minutes.
  3. Using an immersion blender, blend until smooth or carefully pour soup into a blender and pulse until smooth. Season with salt and pepper, to taste.
  4. Serve in soup bowls with a dollop of sour cream or yogurt, chopped fresh parsley and a sprinkling of paprika. 

Nutrition Facts Per Serving

Calories: 95

Total Fat: 7g

Saturated Fat: 2.5g

Cholesterol: 6mg

Sodium: 264mg

Total Carbohydrate: 6g

Dietary Fiber: 1.2g

Total Sugars: 2.6g

Protein: 2.5g

Vitamin D: 0mcg

Calcium: 34mg

Iron: 0mg

Potassium: 209mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Julie Rose
Just wow. ๐Ÿ˜‹
Elisa Schmitz
This soup looks so easy and absolutely dreamy! Can't wait to welcome fall with a bowl full of yum!
Michael Kennedy
Boom, made it. Delicious!
Elisa Schmitz
That's awesome that you made it and enjoyed it, Michael Kennedy ! This one has been on my to-make list for a while. Thank you for the reminder. Maybe this weekend! Donna John
Tex
Made this beautiful soup last evening ..felt like I was eating a bowl of sunshine. Totally awesome, thanks for the recipe
Elisa Schmitz
Yay! So glad you enjoyed this easy, delicious recipe, Tex ! We appreciate you letting us know it was like a bowl of sunshine. Love that!

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