No Cream Carrot Ginger Soup
Simple and straight forward. Packed with flavor. You'll be sure to love this No Cream Carrot Ginger Soup. 30 minute meal and fully vegetarian!
Servings: 6 - 8 bowls
Calories: 100kcal
Equipment
- Blender or immersion blender.
Ingredients
- 1½ Tbsp Olive Oil
- 1 Medium Yellow Onion
- 2 Cloves Garlic finely chopped
- 2 Tbsp Fresh Grated Ginger
- 1½ lbs Carrots peeled and chopped
- 2 Cups No or Low Sodium Vegetable Stock
- 2 Cups Water
- ¼ tsp Paprika
- ¼ tsp Ground Nutmeg
- ½ tsp Cumin
- ¼ tsp Ground Black Pepper
- 1½ tsp Kosher Salt
Instructions
- Peel and chop the carrots, Chop onion, grate ginger, and chop garlic.
- In a medium pot, cook the garlic and ginger in the olive oil.
- Add the salt, black pepper, paprika, cumin, nutmeg, and onions and cook until translucent.
- Add in the carrots, 2 cups of vegetable stock, and 2 cups of water.
- Bring to a rapid simmer and cook until the carrots can be pierced with a fork. About 8 - 12 minutes.
- Blend the mixture until smooth. You might have to do this in batches, depending on the size of your blender.
- Use caution, the mixture will be VERY hot!
- Take this opportunity to add salt if you think it needs more. Enjoy!