This carrot ginger soup is full of anti-inflammatory ingredients. It’s creamy, spicy, and comforting for a cold winter day, especially if you’re feeling a little under the weather.
A healthy, flavorful, and comforting soup
There are some recipes that taste good and also FEEL good. This carrot ginger soup is one of those recipes! As you’re eating it, I swear you can feel the healing ingredients doing their job.
This soup is perfect for the winter weather we are still having here in Boston. It’s packed with fresh ginger, garlic, and carrot flavor. It’s super healthy and creamy, without any cream or dairy added.
Main ingredients + some nutrition notes
You just need a handful of plant-based ingredients to make this carrot ginger soup. Here is what you need:
Carrots: Beta carotene gives carrots their orange hue. It’s beneficial for eye health and immune function. Carrots are also a good source of potassium, fiber, and disease fighting antioxidants.
Ginger: Ginger contains a compound called gingerol, which has potent antioxidant and anti-inflammatory properties. Ginger can help fight infections, alleviate nausea and indigestion.
Garlic: Garlic also contains certain compounds that have antioxidant and anti-inflammatory effects on the body. It also has antibacterial properties, making it another great healing ingredient.
How to make carrot ginger soup
Cook chopped onion, shallot, garlic, and ginger in a stock pot.
Add chopped carrots and vegetable broth. Season to taste.
Bring to a boil, then reduce heat and cook for 20 minutes.