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Carrot Ginger Soup

Tami Kramer Nutmeg Notebook
5 from 2 votes
Course Soup
Cuisine American
Servings 4

Equipment

  • Vitamix Blender

Ingredients
  

  • 12 oz carrots, washed, sliced in half or quarters
  • 1/4 cup yellow onion, about 1/4 of a small onion
  • 1 large garlic clove, peeled
  • 1 tsp fresh ginger, grated
  • 1/4 tsp curry powder
  • 1/2 cup Sweet Potato, oven roasted, skin removed
  • 2 cups vegetable broth

Instructions
 

  • Preheat oven to 350°
  • Cut the carrots in half or quarters and place on a baking sheet lined with a silpat mat or parchment paper along with the onion and garlic clove. Roast for 30 minutes or until vegetables are tender.
  • Place the roasted vegetables and all of the rest of the ingredients into the blender container and secure the lid. Start the blender on its slowest speed, then quickly increase to it's highest speed. Blend for about 5 minutes and 45 seconds, or until heavy steamis escaping through the vented lid.
  • The soup will be hot and ready to serve. Pour into mugs or a soup bowl. Optional garnish can be fresh chopped parsely or fresh chopped chives.

Notes

Serving Suggestions: 
Garnish with fresh herbs like parsley or chives.
Add a little cooked wild rice or qunioa to the bowl, top with a little chopped arugula.
Can be served in mugs or soup bowls.
Keyword carrots,onion, garlic,vegetable broth, fresh ginger, roasted sweet potato, curry powder
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