Carrot Ginger Soup
Enjoy this delicious soup you don't often see. It has a ton of flavor and a little bit of bite that's tamed by the cream. Naturally gluten free, it's easy to adapt to dairy free, as well.
Print
Pin
Servings: 4 servings
Calories: 187kcal
Ingredients
- 2 tablespoons unsalted butter
- 3 cups carrots diced or grated
- 3 cloves garlic smashed
- 1/2 onion chopped
- 1/2 tablespoon ginger fresh grated
- 1 teaspoon cinnamon
- 1/2 baking potato cubed
- 2 cups vegetable or chicken broth
- 1/4 cup dill chopped
- 1/3 cup half and half
- Salt and pepper to taste
Instructions
- In a soup pot, melt butter over medium heat. Add carrots, onion, garlic, ginger, and cinnamon. Let veggies sweat 4-5 minutes, stirring periodically.2 tablespoons unsalted butter, 3 cups carrots, 1/2 onion, 1/2 tablespoon ginger, 1 teaspoon cinnamon, 3 cloves garlic
- Add potatoes and stock. The stock should just cover the veggies.1/2 baking potato, 2 cups vegetable or chicken broth
- Bring to a boil, then turn down to a simmer. Let simmer uncovered for 10-15 minutes, until potatoes soften.
- Puree soup. Stir in half and half, then add dill, salt, and pepper.1/4 cup dill, 1/3 cup half and half, Salt and pepper
- Serve immediately. This will keep sealed in the fridge for 2-3 days.
Video
Notes
- This is an easy dish to make dairy-free if you have allergies in your house. It's naturally gluten-free, so sub out the butter for canola oil or another oil. In place of the half-and-half, coconut milk (the canned kind) adds a great flavor, too. I'll often make it this way whether or not I'm cooking for someone with an allergy!
- For more tips and tricks, be sure to read the full article above.
Nutrition
Calories: 187kcal | Carbohydrates: 20.7g | Protein: 5.4g | Fat: 9.8g | Cholesterol: 26mg | Sodium: 531mg | Fiber: 3.7g | Sugar: 7.5g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.