This is so easy, fast, and soothing. It is so simple and you may have all the ingredients on hand. I get my carrots at the farmers market and I get a variety of all of them- purple, red, white, yellow. However, you can keep it simple and just use good ol orange!
You have to love ginger and carrot together too, what a great combo. It is sure to warm you right up and if you pair this with a panini-you are set. Also, this soup is so good for you….I love using a sweet onion here too.
Try all my Soup Recipes!
1 tbs olive oil
1 3/4 cups sweet onion
2 lbs carrots, cut into 1/2-inch pieces
1 tsp sea salt
1/2 tsp freshly ground pepper
2-3 tbs of freshly grated ginger
2 cups water
2 cups vegetable broth
2 tbs heavy cream divided, or non-dairy sub
1. Heat oil in a large Dutch oven over med heat. Add onion and carrots to pan; cook 10 mins, stirring frequently. Stir in salt, pepper and ginger.
2. Add water and broth to pan; bring to a boil. Cover, reduce heat and simmer 25 mins or until carrots are tender. Remove from heat and cool.
3. Place half the carrot mixture and 1 tbs cream in a food processor; process 20 sec or until smooth. Pour that into a big bowl. Repeat procedure with remaining carrot mixture and 1 tbs cream. Return mixture to pan; cook over med heat until heated evenly. Serve in soup bowls. ENJOY!