In a 3-quart (3-liter) pot, heat the oil. Add minced onion, sliced carrots and grated ginger and saute this for about 3 minutes, stirring so that the ginger does not get burnt.
Pour in vegetable stock, season with a pinch of salt and cover with lid. Bring to a boil. Reduce the heat to low and simmer covered until the carrots are tender (about 20 minutes).
When ready, puree the soup and taste. Add more seasoning, if you feel it is needed.
I highly recommend using extra virgin olive oil, but if you don’t have it on hand, use cooking olive oil instead. Real butter is also a great substitute.
Either white or yellow onion will work great.
For a milder ginger taste use only ½ teaspoon of grated ginger. The ginger flavor will also intensify when you keep the soup in the fridge overnight.
I used a low sodium vegetable stock and added only a pinch of salt at the end. If you use regular vegetable stock, perhaps a good option is diluting it with water (e.g. use 2 cups of stock and 1 cup of water).
This recipe yields 4 healthy portions or 3 very generous portions.
This is a light soup low in calories. For that reason it is not suitable as a main only.
For more tips and useful information, I recommend reading the full post above this recipe card.
Course: Dinner, Lunch, Soup
Keyword: Easy Carrot Soup Recipe
Healthy Carrot Soup
Amount Per Serving
Calories 98Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 19320IU386%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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