Carrot ginger soup with sweet potato
Carrot ginger soup with sweet potato combines earthy sweetness and zesty ginger for a nourishing dish. It’s quick to prepare and perfect for cooler weather, offering a comforting blend of flavors.
Cook time 45 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 onions
3 tbsp ginger root
7 carrots
1 sweet potato
3 cups vegetable broth
1 dash salt
1 dash black pepper
Carrot ginger soup with sweet potato is a delightful and healthy dish that is perfect for cool weather. This vibrant soup combines the earthy sweetness of carrots and sweet potatoes with the zesty kick of ginger, creating a harmonious and comforting blend of flavors. It's also vegan and packed with nutrients, making it a great choice for a wholesome meal.
Instructions:
- Peel and chop the onions.
- Peel and grate the ginger root.
- Peel and slice the carrots.
- Peel and dice the sweet potato.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Add the grated ginger and sauté for an additional 2 minutes, stirring frequently.
- Add the sliced carrots and diced sweet potato to the pot. Stir well to combine with the onion and ginger mixture.
- Pour in the vegetable broth, ensuring the vegetables are fully submerged.
- Add a dash of salt and black pepper to taste.
- Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the carrots and sweet potatoes are tender when pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. If using a blender, return the pureed soup to the pot.
- Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and enjoy it while hot. Optionally, garnish with a sprinkle of fresh herbs or a dollop of yogurt for added flavor and texture.
Carrot ginger soup with sweet potato is a simple yet delicious recipe that will warm you up from the inside out. By following these steps and tips, you can create a flavorful and nutritious dish that's perfect for any occasion. Enjoy the delightful blend of sweet and spicy flavors in every spoonful!
Carrot ginger soup with sweet potato FAQ:
Simmer the soup for about 20-25 minutes. It's ready when the carrots and sweet potatoes are tender enough to be pierced with a fork.
Yes, you can substitute the sweet potato with another starchy vegetable like butternut squash. For the vegetable broth, you can use chicken broth if not maintaining a vegan diet.
Using a large pot or Dutch oven is ideal for making this soup, as it allows for even cooking and enough space to sauté the vegetables and simmer the soup.
Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months; just make sure to leave some space in the container for expansion.
The soup's creaminess comes from the sweet potato when blended. Make sure to blend until fully smooth to achieve a creamy texture without any dairy.
Tips:
- Chop the vegetables uniformly to ensure even cooking.
- Peel the ginger and sweet potato for a smoother texture.
- If you prefer a spicier soup, add more ginger according to your taste.
- Use a hand blender or standard blender to achieve a creamy consistency.
- Garnish with fresh herbs like parsley or cilantro for an extra burst of flavor.
Nutrition per serving
2 ServingsCalories 200kcal
Protein 4.62g
Carbohydrates 44g
Fiber 9g
Sugar 20g
Fat 8g
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