Ginger Carrot Soup

Name: Ginger Carrot Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4-5 carrots; 4 small (400 g) potatoes; 1 onion; 3 cups broth or water; 1 thumb fresh ginger; 1 tsp dry thyme or 2 branches fresh; 1 Tbsp butter (or olive oil); to taste salt & pepper; to taste chives, parsley or coriander (optional to garnish)

Jenni @cook_2624030

Dublin, Ireland

Carrot soup with a hint of ginger. They serve something like this at my favorite cafe so I recreated it at home! You just need a few simple ingredients and about 20 minutes.

Jenni @cook_2624030

Dublin, Ireland

Carrot soup with a hint of ginger. They serve something like this at my favorite cafe so I recreated it at home! You just need a few simple ingredients and about 20 minutes.

Saved

Ingredients

30 mins

4 servings

4-5carrots
4small (400 g) potatoes
1onion
3 cupsbroth or water
1thumb fresh ginger
1 tspdry thyme or 2 branches fresh
1 Tbspbutter (or olive oil)
to tastesalt & pepper
to tastechives, parsley or coriander (optional to garnish)

Saved

Steps

30 mins

1

Slice the carrots, cube the potatoes and mince the onion and ginger.
2

Saute onions in olive oil or butter until soft. Add the potatoes and carrots and saute them briefly.
3

Add the ginger, thyme and enough broth or water to cover the vegetables. Bring to a boil, then simmer for 15-20 minutes until the carrots are soft.
4

Once the carrots are soft, puree everything in a blender or food processor (Skip this step if you want a chunky soup). Return to pot and reheat if necessary.
5

Adjust taste with salt and pepper. Divide into bowl and garnish with chives and/or parsley.