Get the Recipe: Creamy Carrot Ginger Soup
Simple to make and full of flavour, with carrots and ginger and uses milk for a bit of creaminess.
Ingredients
- 2 Tablespoon vegetable oil, or other neutral oil
- 1 small onion, chopped
- 2 Tablespoons fresh ginger, chopped
- 1 clove garlic, finely chopped
- 4 cups carrots, sliced
- 4 cups chicken broth, or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup evaporated milk, or regular milk
Instructions
- Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
- Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan. Stir in evaporated milk. Cook over low heat 5 minutes.
- Taste and adjust salt and pepper to taste.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 282kcal, Carbohydrates: 28g, Protein: 10g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 21mg, Sodium: 961mg, Potassium: 863mg, Fiber: 4g, Sugar: 15g, Vitamin A: 21500IU, Vitamin C: 10.8mg, Calcium: 179mg, Iron: 1mg
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