Family Favourite Carrot-Ginger Soup

The first spoonful of this paleo carrot-ginger soup is always followed by “Mmmmm . . .”

This Carrot-Ginger Soup is our family’s favourite. Honestly, every time I’ve made it, there is a quiet, calm chorus of “mmmm . . .” after the first spoonful. It has just enough sweetness from the apples, the right amount of interest from the orange zest, and the perfect level of kick from the ginger. With no added dairy, it’s vegan too.

Baby, it’s cold outside. Rainy, cloudy, damp, chill-you-to-the-bone cold. The kind of cold that we West-Coasters dread. I know it can’t be compared to those way-below-zero temperatures that some of you are experiencing in other parts of the continent, but this kind of seaside cold stays with you long after you’ve come inside.

It’s a warm-fire-and-bowl-of-soup kind of day. A carrot-ginger soup kind of day.

While I don’t like this weather, I do find the winter landscapes here strangely beautiful. There’s a haunting feeling on a misty day near the ocean.



This carrot-ginger soup was the perfect warm-me-up meal after a seaside walk. Hope you like it too.

Our Favourite Carrot-Ginger Soup

Course: Soups and Chowders

Cuisine: American, Canadian

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 175kcal

Author: Flavour & Savour

This recipe for our family's favourite Carrot-Ginger Soup has just enough sweetness from apples, interest from orange zest, and a kick from the ginger. It's paleo, vegetarian and vegan.

Print Recipe

Ingredients

• 4 pounds fresh carrots peeled and chopped (about 8 heaping cups)
• 2 tbsp fresh thyme
• salt and pepper to taste
• 2 tbsp olive oil extra-virgin
• 6 cloves garlic
• 1 large onion chopped
• 1/4 cup fresh ginger finely grated
• 2 medium apples (or pears) peeled and finely chopped
• 8 cups vegetable broth low sodium
• 2 tbsp orange zest

Instructions

• Preheat oven to 375°F.
• Chop the carrots into 1-inch pieces and place in a large bowl. Add the peeled garlic cloves and fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat. Arrange on a large baking sheet.
• Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
• While the carrots are roasting, heat the oil over medium high heat in a large heavy-bottomed pot.
• Add the diced onion and sauté until tender, about 5 minutes.
• Add the ginger and the diced apple and sauté for another 3 minutes before adding the vegetable broth.
• Stir in the orange zest.
• Once the carrots are roasted and tender, add them to the broth and bring to a boil.
• Reduce the heat to low and simmer for 20 minutes.
• Puree the soup in batches in a food processor or preferably a high-speed blender.
• Add more vegetable broth as needed to thin.
• Ladle into bowls or soup shot glasses, garnish and serve.

Nutrition

Calories: 175kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Sodium: 1098mg | Potassium: 833mg | Fiber: 8g | Sugar: 18g | Vitamin A: 770.1% | Vitamin C: 27.3% | Calcium: 9.5% | Iron: 6.2%

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