Saffron-Ginger Carrot Soup Recipe

Name: Saffron-Ginger Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 large carrots; 1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit); 2 shallots, chopped; 4 cloves garlic, chopped; 1 teaspoon ginger, minced; 3 pinches saffron threads; 2 cups vegetable stock; 2 cups water; 1 bay leaf; dash of salt; dash of pepper; Optional: garnish with more carrot greens and sliced radish

Servings: persons

3 tablespoons olive oil
6 large carrots
1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit)
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon ginger, minced
3 pinches saffron threads
2 cups vegetable stock
2 cups water
1 bay leaf
dash of salt
dash of pepper
Optional: garnish with more carrot greens and sliced radish

1
Heat your soup pot or dutch oven over medium heat and add olive oil.
2
Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
3
Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
4
Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
5
Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
6
Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) ;) - or if you don't have one, just pour it into a standing blender and use the puree setting.
7
You're done! Suggested garnish: sliced radishes and more carrot greens or parsley and serve.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 large carrots, 1 tablespoon fresh, roughly chopped carrot greens (or you can sub in parsley, or omit), 2 shallots, chopped, and more.

Yes, Saffron-Ginger Carrot 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.

Saffron-Ginger Carrot Soup

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