Easy Creamy Carrot Soup Ginger Infused And Healthy Food

BEST EVER CREAMY CARROT GINGER SOUP

Steps:

• Put a large pot over medium heat and add the olive oil.
• Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
• Grate some ginger over the pot as the vegetables are heating up and stir that in too.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
• Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
• Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

EASY CREAMY CARROT SOUP -- GINGER INFUSED AND HEALTHY

Steps:

• In a big pot combine carrots, vegetable broth and ginger. Bring to a boil and cook until carrots are tender (about 20 minutes). Remove the ginger piece and puree the soup using your hand-held blender.
• Add cream cheese to the soup and stir until melted. Season with cayenne pepper and salt and pepper to taste.
• Serve, sprinkle with apple pieces, if using and enjoy! :).

CREAM OF CARROT SOUP WITH FRESH GINGER

Steps:

• In a large pot, bring stock to a boil.
• While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
• In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
• Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
• Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
• Add salt and pepper.
• To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

HEALTHY CARROT SOUP

Steps:

• Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

EASY CREAMY CARROT SOUP

Steps:

• Heat oil in a large pan.
• Saute onion and ginger until soft, about five minutes, stir now and then.
• Add curry, stir to coat.
• Add carrots, garlic and bouillon.
• Heat to boiling, temper heat and let simmer until carrots are tender, about 20 minutes.
• Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
• Now add coconut milk, salt and pepper.
• Let simmer for another 5 minutes and then add orange juice.
• Stir and reheat if necessary.

CARROT & GINGER SOUP

Steps:

• Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
• Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
• Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

CREAMY CARROT-GINGER SOUP

Steps:

• Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
• Add the chicken stock and bring to a boil.
• Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
• Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
• Season to taste with salt and pepper.