I’m back on a soup kick and bringing you this creamy and savory Carrot Ginger Soup that’s bursting with flavor!
As an adult I’ve become a lover of carrots and prefer them cooked over raw (although I’ll still eat them raw!). This soup is a perfect year-round soup that’s creamy and comforting, but not too heavy.
Mixing in a little sour cream makes it even creamier and complements the flavors of carrots, ginger and a hint of thyme.
Pair this soup with a salad and you’ve got yourself a hearty and filling meal. It also reheats well, so any leftovers you might have you can take to work the next day.
Now you might think this soup is complicated and time consuming, but it’s really not! I (very carefully) pureed the onion and carrot mixture in my blender and it only took a few seconds. Zap it and pour it back in the soup pot to add the whipping cream, heat and DONE.
Savory, velvety and comforting… you can’t go wrong with this soup if you’re a carrot lover. Enjoy!Print
Adapted from Food Network