Yes, I know it’s no longer winter, but this year, I just can’t seem to get off my soup kick just yet. Normally, I start eating tons of soup in the fall, then taper off a bit in the spring/summer months, but this year, it’s just sticking with me. And thank goodness, because if it wasn’t I wouldn’t have ended up making this soup which is DELICIOUS! I got the idea for carrot soup from the following pin.
I changed it up a bit to come up with a delicious and easy recipe for ginger carrot soup that is really really good for you!
CARROT & GINGER SOUP
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 tsp. garlic powder
- 2 tablespoons minced peeled ginger
- 1/2 tsp. dried thyme
- 2 pounds carrots, peeled and chopped – I used 2 lbs baby carrots
- 1 medium turnip, peeled and chopped
- 6 cups homemade chicken broth
- sea salt to taste
- Optional toppings: Plain greek yogurt with a drizzle of honey.
1.) Place a large pot over medium heat. Heat the olive oil, then add the onions. Cook about 5 minutes, then add the garlic powder, ginger, and thyme and cook for an additional minute.
2.) Add the carrots, turnip, and chicken broth. Bring to a boil, then reduce heat and let simmer until the carrots and turnip are very tender.
3.) When the veggies are nice and tender, transfer the soup to a food processor or blender, and blend till smooth.
4.) Transfer to a bowl, and if desired, top with a dollop of plain greek yogurt and drizzle with a bit of honey.
SUPER YUMMY! Enjoy! 🙂