This healthy carrot soup with ginger is bright and full of flavor. Plus, it's made with tasty, feel-good ingredients including garlic, onion, ginger, carrots, veggie broth, fresh orange juice, and a pinch of nutmeg.
1.5lbscarrots- 4 cups - peeled and sliced into 1/4 inch rings
900mlvegetable brothsub: chicken broth
1/2cupfreshly squeezed orange juice 2 small oranges
1/4tspnutmeg
1bay leaf
3/4tspkosher salt
fresh pepper to taste
Instructions
In a large stovetop pot over medium-high heat, add oil olive. Let the oil heat up for a minute, then add in the diced onions. Cook for 2 minutes, stirring occasionally. Add minced garlic, ginger, and cook for an additional minute. Add carrots and cook for 2-3 minutes.
To the pot, add veggie broth, freshly squeezed orange juice, bay leaf, nutmeg, plus kosher salt and pepper to taste.
Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until the carrots are very tender (the more tender, the smoother the soup will be once blended).
Remove the bay leaf and use an immersion blender to puree until smooth or transfer in batches to a blender (please be careful!).
Garnish with fresh herbs, roasted seeds, sour cream, or a spoonful of thick coconut milk!