Summary:

Carrot and Ginger Soup might be just the hor d'oeuvre you are searching for. This recipe makes 8 servings with 149 calories, 3g of protein, and 4g of fat each. For $1.25 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up ginger, thyme, garlic, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 48%. Carrot-ginger-miso Soup And Minted Pea Soup, Carrot-ginger-miso Soup And Minted Pea Soup, and Carrot Ginger Soup are very similar to this recipe.

Dietary Info:

Ingredients:

• 2 tablespoons olive oil - $6.49
• 1 medium onion - N/A
• 1 cup celery - N/A
• 2 cloves garlic - $0.89
• 2 tablespoons ginger - N/A
• 6 cups vegetable broth - N/A
• 5 cups carrots - N/A
• 1.5 cups sweet potato - N/A
• 2 sprigs thyme - N/A
• 0.75 teaspoons kosher salt - N/A
• 0.25 teaspoon pepper - N/A
• 8 servings tart apple - N/A
• 8 servings spicy roasted pumpkins seeds - N/A
• 8 servings croutons - N/A

Instructions:

1. In a Dutch oven or stockpot, heat the olive oil over medium heat.
2. Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
3. Add the garlic and ginger. Cook until fragrant, about 1 minute.
4. Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
5. Blend with an immersion blender for desired consistency.
6. Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.