Carrot and Ginger Soup

4.4
(256)

A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.

Carrot and Ginger Soup in black bowl
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Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ medium butternut squash

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 pound carrots - peeled and diced

  • 3 cloves garlic, crushed or to taste

  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced

  • 4 cups water

  • salt and pepper to taste

  • 1 pinch ground cinnamon

  • ¼ cup heavy cream (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

  2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

  3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.

  4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutrition Facts (per serving)

246 Calories
13g Fat
34g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 246
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 22%
Cholesterol 20mg 7%
Sodium 172mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 4g
Vitamin C 42mg 210%
Calcium 142mg 11%
Iron 2mg 9%
Potassium 994mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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