• Katie Hallberg

Ginger & Carrot Soup


This dairy-free Ginger & Carrot Soup is DELICIOUS! I love it any time of year and have even served it chilled. Sure to become a favorite healthy soup in your home!


Ginger & Carrot Soup

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 2-inch piece fresh ginger, peeled, grated

  • 1 clove garlic, sliced

  • 2 pounds carrots (10 to 12), sliced

  • 6 cups low-sodium vegetable broth

  • 1 cup unsweetened dairy-free milk

  • Salt and freshly ground black pepper Directions 1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. 2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.! 3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl. 4. Season with salt and pepper. Serve warm or chilled for 2 hours in fridge!

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