Carrot ginger soup is healthy, flavorful, and incredibly quick and easy to make! Four pounds of ginger in my fridge inspired the recipe for this delicious gluten free and vegan meal.
Strolling through Boston’s Chinatown a couple of months ago, where I go to stock up on Asian ingredients since I live on an island with no variety of grocery stores. As I walk by the fresh produce, I see ginger at an extremely cheap price and think to myself: “I love ginger!” which somehow turns into my purchasing almost five pounds of fresh ginger.
Get home and set the ginger on the counter top, wondering what the heck I’m going to do with it all. Smoothies! Candied ginger! Tea! Soup! Yes, soup will be the starting point.
Peel that ginger with a spoon (here’s a how-to video), chop it into one-inch pieces, and freeze for future use. Okay, let’s get back to the carrot ginger soup.
This carrot soup recipe is the perfect one to make, because it uses very few ingredients – five is all it takes. It comes together quickly, and the results are restaurant quality!
Best of all, this carrot ginger soup is vegan and gluten free, so even your healthiest guests can enjoy this warm soup.
- 2 pounds carrots, peeled and chopped
- 2 inches ginger, peeled and chopped
- 2 cloves garlic, peeled
- 1 quart vegetable stock
- 1 tablespoon kosher salt, to taste
- In a medium pot over medium heat, place the carrots, ginger, garlic, and stock.
- Simmer for 20 minutes, or until carrots are tender.
- Puree until smooth and bring back to the pot. Season to taste with salt.
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