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!

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Yield: 6 servings

Creamy Carrot Soup with Ginger

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

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

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

Instructions

1. 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.
2. Add grated ginger, salt and pepper. Stir well.
3. Remove from heat when the potatoes and carrots are tender. Check them with a fork.
4. Using a vertical blender, start blending the veggies.
5. Add olive oil and lemon juice.
6. Add more water, depending on how thick/thin you want the soup to be.
7. Garnish with yogurt (optional) and herbs.

Nutrition Information

Yield

6
Amount Per Serving Calories 165Total Fat 6gCarbohydrates 23gProtein 4.7g

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