Carrot Soup!

Ingredients

• 1.5 pounds Carrots (fresh and sweet, peeled and cut into 1‑inch pieces)
• 1 medium Onion (peeled and diced)
• 2 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 4 cups Vegetable Broth (low‑sodium)
• 1/4 cup Heavy Cream (optional, for extra richness)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the vegetables

   Peel the carrots and cut them into 1‑inch pieces. Peel and dice the onion, mince the garlic, and grate the ginger.

   Time: PT10M

2. Sauté aromatics

   Heat olive oil in a large soup pot over medium heat. Add the onion and sauté for 3‑4 minutes until translucent. Stir in the garlic and ginger and cook another 1 minute.

   Time: PT5M

   Temperature: Medium heat

3. Simmer the carrots

   Add the carrot pieces to the pot, pour in the vegetable broth, and bring to a gentle boil. Reduce heat and simmer, uncovered, for 20 minutes or until the carrots are very tender.

   Time: PT20M

   Temperature: Medium heat

4. Blend the soup

   Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If using a countertop blender, blend in batches—cover the blender lid with a kitchen towel to allow steam to escape.

   Time: PT5M

5. Finish and serve

   Return the smooth soup to low heat. Stir in salt, pepper, and the heavy cream (if using). Heat just until warmed through, then ladle into bowls and garnish with a drizzle of cream or fresh herbs.

   Time: PT5M

   Temperature: Low heat

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

20g

Fat

4g

Fiber

3g