Creamy Carrot Soup with Ginger

This creamy carrot soup with ginger has a subtle, sweet and spicy flavor and extra  creamy texture you’ll love! Plus, it’s really easy to make! 

There are three types of recipes I am absolutely crazy about veggie burgers/patties, hummus and creamy soups! I could eat these every day! I always experiment, when it comes to veggie burgers and creamy soups, as I love creating new recipes with unusual, but delicious ingredient combinations. I encourage you to do the same! Cooking should be fun 🙂

This time, I changed the basic carrot and potato creamy soup by adding a new ingredient, ginger. With only one ingredient, this creamy carrot soup recipe turned from boring to an absolute sensation! You don’t have to add too much ginger, just a thumb-size piece will do the trick.

This creamy carrot soup with ginger is perfect for this season! It will instantly warm you! 🙂

Like all of my creamy soups recipes, this one is ready super-fast and it’s really easy to make. All you have to do is boil the veggies and use a blender. You’ll be done in just 15-20 minutes 🙂

Looking for more creamy carrot soups? Try this Potato and Carrot Creamy Soup too!

Creamy Carrot Soup with Ginger

Gourmandelle.com

This is a vegan creamy soup recipe with carrots, ginger and potatoes. You’ll love the sweet and spicy flavor and creamy texture!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine American, European

Servings 6

Calories 114 kcal

Ingredients

  

1x2x3x

• 2 potatoes peeled and cubed
• 1 onion peeled and cut in chunks
• 2 carrots sliced
• 1 piece ginger a thumb-size piece, peeled and grated
• 2 Tbsps olive oil
• 2 Tbsps lemon juice
• salt to taste
• white pepper to taste
• yogurt optional
• herbs for garnish
• water just enough to cover all veggies

Instructions

 

• Add potatoes, onion and carrots, in a medium soup pot. Add water, just enough to cover the veggies and let them boil for 15-20 minutes.
• Add grated ginger, salt and pepper. Stir well.
• Remove from heat when the potatoes and carrots are tender. Check them with a fork.
• Using a vertical blender, start blending the veggies.
• Add olive oil and lemon juice.
• Add more water, depending on how thick/thin you want the soup to be.
• Garnish with yogurt (optional) and herbs.

Nutrition

Calories: 114kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 19mgPotassium: 401mgFiber: 2gSugar: 2gVitamin A: 3399IUVitamin C: 19mgCalcium: 20mgIron: 1mg

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