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Healthy Ginger-Carrot Soup

Healthy Ginger-Carrot Soup
  • Prep 10 min
  • Total 30 min
  • Servings 6
A healthy, hearty, veggie-filled soup to kick off the new year right.
By Girl Versus Dough
Updated November 21, 2014

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup yellow or white onion, chopped
  • 2 tablespoons ginger, peeled and grated
  • 3 1/2 cups carrots, peeled and chopped
  • 2 cups vegetable broth
  • 1/4 teaspoon nutmeg, ground
  • 1/2 teaspoon salt
  • Reduced fat sour cream or yogurt and chopped green onions for topping

Steps

  • 1
    Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add grated ginger and cook until fragrant, about 3 minutes.
  • 2
    Add carrots, broth, nutmeg and salt and bring to a boil.
  • 3
    Reduce heat to a simmer and cook 15 minutes or until carrots are fork-tender. Carefully pour mixture into a blender and puree, adding water as needed to thin the mixture.
  • 4
    Pour soup into serving bowls and top with a dollop of sour cream or yogurt and chopped green onions, if desired.

No nutrition information available for this recipe

  • There are fewer things less enjoyable than a bland cup of soup on a chilly winter day.

    When I have soup, I want it to be flavorful, not flat. I want it to be warm and cozy, not watery and cold. And in this month of new resolutions, I want it to be healthy but hearty, too. I know – I have high demands for my soup.

    Luckily, this Healthy Ginger-Carrot Soup meets all my nitpicky needs for a winter soup recipe. It combines two of my favorite flavors – aromatic ginger and sweet carrots – into one recipe that is filling, but not fattening. Here’s how to make it:

    First, get your ingredients ready. Something about the combination of freshly grated ginger and bright, nutritious carrots is both comforting and refreshing as the base for a soup.

    Next, heat the first few ingredients in a large saucepan on the stovetop. Enjoy the wafting smells of onion and ginger as they cook in a bit of olive oil.

    Add the remaining ingredients, bring to a boil and then reduce heat to a simmer for a few minutes until the carrots are tender.

    Finally, remove the soup from heat and (carefully) pour into a blender and puree. A word of caution: Be careful when blending hot liquids, as they tend to bubble up. If you don’t have a blender with a tight seal, it’s best to let the mixture cool a bit before blending so you don’t have soup splattered all over your kitchen (I may or may not know this from firsthand experience). If the blend is too thick for you, feel free to add some water to the mix.

    Pour your bright, healthy creation into a soup bowl, top with reduced fat sour cream and a sprinkling of green onions and get cozy.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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