Ginger Carrot Soup
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cloves garlic, minced
- 2large yellow onions, minced
- 2teaspoons olive oil
- 5cups shredded carrots
- 2cups grated potatoes
- 2inches fresh ginger root, shredded
- 1teaspoon ground cumin
- 7cups vegetable or chicken broth
- Salt and freshly ground pepper to taste
- ½cup yogurt, for garnish
Nutritional analysis per serving (6 servings)
237 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 11 grams protein; 1189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
- Step 2
Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.
Private Notes
Comments
Use 2 Tbsp olive oil, not 2 tsp.
Replace cumin with curry. Boom!
This was good and used changes to make it far easier to make including: 1) chopping carrots and sweet potatoes-no shredding needed 2) used 1 Tbl spoon of curry & 1 Tbl of cumin 3) used only 4 cups of vegetable broth 4) used immersion blender but leave some carrot coins for texture 5) garnishes used were lemon juice, cilantro & yogurt
This was good and used changes to make it far easier to make including: 1) chopping carrots and sweet potatoes-no shredding needed 2) used 1 Tbl spoon of curry & 1 Tbl of cumin 3) used only 4 cups of vegetable broth 4) used immersion blender but leave some carrot coins for texture 5) garnishes used were lemon juice, cilantro & yogurt
Darn, I wish I read the notes first.,Agree with folks who found it watery and bland. Should have reduced broth by a lot. It sounded good..
I replaced the cumin with coriander. The flavor was good, but I wasn't that fond of the texture. I think I'll stick with creamy carrot soup.
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