Creamy Carrot Ginger Soup With Roasted Potatoes

Name: Creamy Carrot Ginger Soup With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Carrot-Ginger Soup; 2 tablespoons extra virgin olive oil; 1 large onion, cut into medium dice; 1 teaspoon salt; 2 pounds carrots, peeled and cut into 1/2 inch rounds; 5 cups water; 1/2 medium potato, peeled and cut into medium chunks; 1 teaspoon lemon juice; 1 1/2 teaspoons ginger juice; Roasted Potato Garnish; 1 cup potato, cut into small dice; 1 tablespoon extra virgin olive oil; 1 teaspoon salt; 1/4 teaspoon freshly cracked black pepper

Servings: persons

Creamy Carrot-Ginger Soup
2 tablespoons extra virgin olive oil
1 large onion, cut into medium dice
1 teaspoon salt
2 pounds carrots, peeled and cut into 1/2 inch rounds
5 cups water
1/2 medium potato, peeled and cut into medium chunks
1 teaspoon lemon juice
1 1/2 teaspoons ginger juice
Roasted Potato Garnish
1 cup potato, cut into small dice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper

1
In a medium pot, heat oil over medium heat. Add the onions and salt, and cook until onions are softened and translucent, (about 5-8 minutes).
2
Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir occasionally to prevent browning.
3
Add water and potatoes to pot, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 25 minutes, covered, until carrots are very tender.
4
Allow the soup to cool slightly, and add to a blender. Blend until soup is smooth and creamy, adding additional water if necessary to desired consistency. (This can also be done with an immersion blender or in a food processor if you don't have a blender).
5
Add lemon and ginger juice. Season with salt and pepper to taste. Serve with potato garnish (see recipe below).
6
Preheat oven to 350u00b0 F.
7
Combine potatoes, olive oil, salt and pepper in a bowl. Transfer mixture to a parchment-lined baking sheet.
8
Roast potatoes in the oven for approximately 30 minutes or until brown and crispy, stirring occasionally for even cookie.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Creamy Carrot-Ginger Soup, 2 tablespoons extra virgin olive oil, 1 large onion, cut into medium dice, 1 teaspoon salt, and more.

Yes, Creamy Carrot Ginger Soup With Roasted Potatoes 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.

That's it — enjoy your meal!