Creamy Ginger Carrot Soup Recipe
You're going to love the flavors of this Creamy Ginger Carrot Soup Recipe!
Servings 3
Calories 241kcal
Ingredients
- 2 Tablespoons of extra virgin olive oil
- 1 diced sweet onion
- 3-4 minced cloves garlic
- 1½ pounds of diced carrots
- 1 diced red bell pepper
- Sea salt and black pepper
- 3 Cup(s) of vegetable broth
- 1 Tablespoon of minced fresh ginger
- 2 teaspoons of fresh thyme leaves
- ⅓ Cup(s) of half & half at room temperature
Instructions
- Put your olive oil in a skillet on medium heat. Put in the carrots, garlic, onion, and bell pepper. Cook, stirring quite often for about 5 minutes of time. The vegetables should be soft. Put in the vegetable broth, thyme leaves, and minced ginger and stir.
- Cover and cook until the carrots are done, which is fork tender. This will take about 15 minutes or so. Stir once or twice during this time.
- Take off of the heat and puree with your immersion blender. Taste and add seasonings as needed.
- Put back on medium heat and add in the half and half. Sture until combined barely and cook until heated which will take about 2 minutes. Serve!
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 919mg | Fiber: 8g | Sugar: 15g
