Carrot Ginger Soup – a delicious recipe with carrots, apple, long ginger root, onion, thyme, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Roughly chop your carrots, apple and onion, peel and finely chop the ginger root. Heat olive oil in a big heavy-bottomed pan over medium heat. Add the chopped vegetables to the pan along with thyme leaves, add sea salt and pepper and cook over medium heat covered with a lid stirring occasionally for 20-25 minutes until the apple breaks down and the vegetables start to brown.
2
After that pour in the pan just enough water to cover the vegetables. Bring to the boil and cook over low heat stirring occasionally until the vegetables are soft. When done remove from the heat and puree in a blender.
3
Serve with a few drops of Worcestershire sauce, chopped parsley and almonds and fresh bread. Parsley and almonds are really an option but we highly recommend using Worcestershire sauce as it perfectly balances the overall sweetness of the soup. Bon Appetit!
97
kcal
Calories
1
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium carrots, 1 medium apple, 2 cm long ginger root, 1 big onion, and more.
Yes, Carrot Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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