This is a print preview of "Carrot Ginger Soup" recipe.

Carrot Ginger Soup Recipe
by Pretend Chef

Carrot Ginger Soup

A creamless carrot soup that is silky smooth. Low in calories and high in Vitamin C this soup is great for you and your waistline!

Rating: 5/5
Avg. 5/5 1 vote
  United States American
Cook time: Servings: 5 cups

Ingredients

  • 2 pounds carrots, peeled, cut into 1-inch pieces
  • 2 tsp seasoned rice wine vinegar, divided
  • 3 tsp toasted sesame seeds, divided
  • 2 garlic cloves
  • 2 tsp finely grated ginger
  • 1 tsp sesame oil

Directions

  1. Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set aside for garnishing the soup.
  2. Place the remaining carrots in a saucepan covered with water. Bring to a boil then simmer for 20 minutes or until very tender.
  3. Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Puree until smooth. Add in the remaining 1 tsp rice wine vinegar and the sesame oil.
  4. Ladle soup into bowls and garnish with the carrot ribbons and remaining sesame seeds.
  5. For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!