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4.70
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10
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Carrot Ginger Soup Recipe
A simple and nourishing soup made with carrots, sweet potatoes, and fresh ginger.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Servings:
6
servings
Calories:
314
kcal
Author:
Katie Wells
Ingredients
1
leek
2
lbs
carrots
2
sweet potatoes
¼
cup
coconut oil
2
cloves
garlic
(peeled and minced)
2
TBSP
fresh ginger root
(grated)
5
cups
chicken stock
½
tsp
curry powder
1
tsp
salt
½
tsp
black pepper
Instructions
Trim off the tough green end of leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices.
Trim carrots, wash and slice diagonally.
Peel sweet potato and cut into 1-inch cubes.
Pour coconut oil in the soup pot and sauté the leek until translucent but not brown.
Add carrots and sweet potatoes and toss for 5 minutes on medium heat.
Add the remaining ingredients and bring to a boil.
Lower to a simmer, cover, and cook gently for 30 minutes or until the carrots are soft.
Notes
Save yourself some time and make a double or triple batch and freeze it for meals later!
Nutrition
Serving:
1
1/2 cup
|
Calories:
314
kcal
|
Carbohydrates:
45.7
g
|
Protein:
7.8
g
|
Fat:
11.7
g
|
Saturated Fat:
8.5
g
|
Cholesterol:
6
mg
|
Sodium:
788
mg
|
Fiber:
7.2
g
|
Sugar:
11.6
g