Yummy Carrot Ginger Soup
Yummy Carrot Ginger Soup
Yummy Carrot Ginger Soup! Move over chicken noodle. This healty bowl of delicios will warm you up on a cold day.
Yummy Carrot Ginger Soup
Ingredients
1 tablespoons extra virgin olive oil
1 cup white onion, diced
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 large apple, cored/peeled/and diced
5 cups carrots, grated
5 cups vegetable broth
pinch of nutmeg
pinch of cinnamon
1/2 cup heavy whipping cream
dash salt and pepper
Directions
1. In a large pot, add 1 tablespoon olive oil over low-medium heat. Add chopped onion and cook until translucent. Add minced garlic, ginger, apples, and carrots and sauté on low for 3 minutes.
2. Add the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
3. Remove from heat and let cool for 30 minutes.
4. Carefully transfer this mixture into a blender, add the nutmeg and cinnamon, and blend until smooth.
5. Return the mixture to the pot. Cook to a slow boil. Lower the heat immediately and add 1/2 cup heavy whipping cream. Stirring, continue to cook for 5 minutes.
6. Add salt and pepper to taste and garnish with a sprig of thyme. Serve Hot.
Yummy Carrot Ginger Soup
Yummy Carrot Ginger Soup! Move over chicken noodle. This healty bowl of delicios will warm you up on a cold day. Try this easy recipe. Sparkle! Sparkle! XX-gwyn
Ingredients
1 tablespoons extra virgin olive oil
1 cup white onion, diced
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 large apple, cored/peeled/and diced
5 cups carrots, grated
5 cups vegetable broth
pinch of nutmeg
pinch of cinnamon
1/2 cup heavy whipping cream
dash salt and pepper
Instructions
In a large pot, add 1 tablespoon olive oil over low-medium heat. Add chopped onion and cook until translucent. Add minced garlic, ginger, apples, and carrots and sauté on low for 3 minutes.
Add the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Remove from heat and let cool for 30 minutes.
Carefully transfer this mixture into a blender, add the nutmeg and cinnamon, and blend until smooth.
Return the mixture to the pot. Cook to a slow boil. Lower the heat immediately and add 1/2 cup heavy whipping cream. Stirring, continue to cook for 5 minutes.
Add salt and pepper to taste and garnish with a sprig of thyme.
Serve Hot.
Notes
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