It’s not even fall, but I have been making this soup every week for the past month and I’ll probably make it again this Sunday during meal prep 🙂
It’s quick, easy and you can eat a lot of it and not worry about the calories. Plus it is full of nutritious ingredients.
I promise you, you are going to want to try this one.
Carrot Ginger soup
2-3lbs of Carrots (peeled and cut into chunks)
4 cloves of garlic, minced
1 medium yellow onion, chopped
6 cups of low sodium chicken or vegetable broth
2 tbsp of olive oil
1 tsp of fresh ginger, minced
In a large pot, saute onions in olive oil until translucent. Add minced ginger and garlic and cook until fragrant, about 1-2 min.
Add carrots and broth and bring to a boil. Reduce to medium heat and cook for 15-20 min. Cook until carrots are soft enough to pierce with a fork.
Blend all ingredients. If you have a immersion blender, this is probably easiest so you can just blend it right in the pot. If not, transfer 3-4 ladles full into your blender and blend.
***This is a really good soup to freeze as well. When thawed out it doesn’t not get watery and tastes even better if you can believe it 😉 ***