Carrot Ginger Soup
Recipe and photo contributed by Amanda Heckert
one-cup servings (2 quarts total)
Prep Time: 15 minutes Cook Time: 55 minutes
This thick vegan soup gets its satiny-smooth consistency from lots of pureed vegetables. The ginger provides a nice contrast with the garlic and thyme.
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons minced ginger, or more to taste
6 cups low-sodium vegetable broth
5 cups peeled and roughly chopped carrots (about 15 medium carrots)
1½ cups diced sweet potato
2 sprigs fresh thyme
¾ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Tart green apple, julienned (pictured)
Croutons (may not be gluten free)
- In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
- Add the garlic and ginger. Cook until fragrant, about 1 minute.
- Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
- Blend with an immersion blender for desired consistency. Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.