There are not a lot of ingredients in this Carrot Ginger Soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.
This recipe is also great frozen. If you’re interested, just add your leftovers in a airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.
Simple but flavorful Carrot Ginger Soup that good for you. Just a few fresh ingredients create a delicious and healthy soup. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
Prep Time:20 mins
Cook Time:1 hour
Total Time:1 hour 20 mins
2 tablespoons Extra Virgin Olive Oil
1 medium Onion, chopped
1 pound Carrots, peeled and chopped
2 Garlic cloves, minced
2 sprigs Thyme, removed from stem and chopped (about 1 tablespoon)