Carrot and Ginger Soup

Large Pot, Immersion Blender/Regular Blender

10 minutes

35 minutes

International

Carrot, Ginger, Soup, Healthy, Easy-to-Make

Main Course

Simmering/Blending

Vegetarian

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2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 teaspoons freshly grated ginger root

4 carrots, peeled and diced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

4 cups vegetable broth or water

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the ginger root and carrots to the pot and cook for another 5 minutes.

Add the cumin and coriander seed to the pot and stir to combine.

Pour in the vegetable broth or water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until carrots are tender.

Use an immersion blender or regular blender to puree the soup until smooth. Season with salt and pepper to taste.

Serve hot with your favorite toppings such as croutons or shredded cheese if desired. Enjoy!

Calories – 150; Fat – 0g; Carbohydrates – 25g; Protein – 5g

This Carrot and Ginger Soup is a delicious, healthy, easy-to-make soup that will warm you up on a cold day! It only takes 10 minutes of preparation time before simmering for 15 minutes until the carrots are tender before blending into a smooth soup that can be topped with your favorite toppings like croutons or shredded cheese if desired!

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Indian cuisine also includes a variety of non-vegetarian dishes, including chicken, lamb, fish, and goat.