Carrot Soup with Ginger & Sweet Potato
Just in time for the holidays, or really any time of year, I have my new favourite soup! This recipe for Carrot Soup with Ginger & Sweet Potato will not only warm you and dazzle your taste buds, but it will also boost your beta carotene intake. Beta-carotene is a carotenoid, a natural compound found in fruits and vegetables, that can be turned into Vitamin A in the body. Vitamin A helps to support our eyesight, regulates our immune system and also keeps our skin healthy. Check out this blog post of mine for 3 Orange Foods to Boost Your Health. If you’re curious about how much Vitamin A you need, this post is for you!
- Prep time: 15-20 minutes
- Cook time: 30-35 minutes
- Serves: 4-6
Ingredients:
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2stalks celery, chopped
- 1 sweet potato, peeled and cubed
- 5-6 large carrots, peeled and chopped
- 2 cloves of garlic, minced
- 2 Tbsp fresh ginger, grated
- 4 cups low sodium chicken or vegetable broth
- 1 cup water (if required for thinning soup)
- Salt and pepper to taste
Garnish: Cilantro or fresh parsley and pomegranate seeds
Directions for Carrot Soup with Ginger & Sweet Potato:
- Firstly, in a large pot, heat oil over medium heat.
- Secondly, add onions, celery, carrots and sweet potato and a pinch of salt to the pot. Cook over medium heat until onions are translucent but not brown. Should take around 5-8 minutes.
- Add fresh garlic and fresh ginger to pot. Cook for another couple of minutes until fragrant.
- Add soup broth to vegetables. Cover soup and allow to come to a boil. When it has come to a boil, reduce heat to medium-low and cook until carrots and sweet potato are tender and can be pierced easily with a knife. This may take up to 15 or 20 minutes depending on the size of vegetable pieces.
- Puree soup with a hand mixer or blender. However, if you prefer a thinner soup, you might want to add ½ cup water at a time. Additionally, if you are thinning the soup, your salt may need to be adjusted.
- When soup is pureed, return to heat. Heat soup through if it has cooled.
- Finally, serve and garnish with cilantro, lime and if it’s the right season, pomegranate seeds!
Wishing you a healthy, delicious and very Merry Christmas!
Carrot Soup with Ginger & Sweet Potato
This Carrot Ginger Sweet Potato soup will not only warm you and dazzle your taste buds, but it will also boost your beta carotene intake.
Ingredients
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 sweet potato, peeled and cubed
- 5-6 large carrots, peeled and chopped
- 2 cloves of garlic, minced
- 2 Tbsp fresh ginger, grated
- 4 cups low sodium chicken or vegetable broth
- 1 cup water (if required for thinning soup)
- Salt and pepper to taste
- Garnish: Cilantro or fresh parsley and pomegranate seeds
Instructions
- In a large pot, heat oil over medium heat.
- Add onions, celery, carrots and sweet potato and a pinch of salt to the pot. Cook over medium heat until onions are translucent but not browning. Should take around 5-8 minutes.
- Add, fresh garlic and fresh ginger to pot. Cook for another couple of minutes until fragrant.
- Add soup broth to vegetables. Cover soup and allow to come to a boil. When is has come to a boil, reduce heat to medium low and cook until carrots and sweet potato are tender and can be pierced easily with a knife. This will take about 15 to 20 minutes depending on the size of vegetable pieces.
- Puree soup with a hand mixer or blender. If you prefer a thinner soup, simply add ½ cup water at a time. Feel free to adjust your salt intake to your taste if you are adding water to thin soup.
- When soup is pureed, return to heat. Heat soup through if soup has cooled.
- Serve and garnish with cilantro, lime and if it’s the right season, pomegranate seeds!