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A bowl of carrot ginger soup topped with greek yogurt, cilantro, and hemp hearts

Carrot Ginger Soup

Cozy and nutrient-packed, just what your body needs in the winter weather!
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Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • Knife and cutting board
  • Sheet pan
  • Dutch oven or large pot
  • Immersion blender or regular blender

Ingredients
  

  • 1 lb carrots washed
  • 2 inch piece ginger root peeled and sliced
  • 1 onion diced
  • 2-3 cloves garlic smashed and peeled
  • 2 tbsp olive oil
  • kosher salt
  • pepper
  • 1 block silken tofu (NOT a firm variety) drained if needed
  • 4 cups broth or stock
  • 1 lime juiced
  • Optional: cayenne pepper Just a pinch

Toppings

  • Greek yogurt
  • cilantro
  • hemp hearts
  • crackers or toasted bread

Instructions
 

  • Preheat oven to 425°F
  • Cut carrots in half crosswise - right about where the end starts to narrow- then cut the thicker half lengthwise. Toss with olive oil - about a tablespoon - and kosher salt. Transfer to a baking sheet and roast for about 15-20 minutes, or until they are fork tender. Cook time will vary depending on size and thickness of carrots.
  • While carrots are roasting, add another tablespoon of olive oil to a dutch oven or pot and sauté onion and ginger for about 5 minutes. Add garlic and sauté for another minute or two. Season with kosher salt (start with about ½ teaspoon) and pepper. Lower the heat once everything has softened to keep warm until the carrots are ready.
  • Once the carrots are fork tender, transfer to the pot and stir. Add in a block of silken tofu (drained if there’s a lot of liquid - there’s usually not much in the shelf-stable packages that I use) and break up while stirring.
  • Add broth of your choice and bring to a simmer. Turn down the head and blend with an immersion blender. If you’re blending in a regular blender, turn the heat way down and let cool first (pour the soup back in the pot once blended and bring back to your preferred temperature before serving).
  • Stir in the juice of a lime and a pinch of cayenne pepper. Taste and adjust salt, pepper, or cayenne as needed.
  • Top with a dollop of greek yogurt, cilantro, and hemp hearts, and serve with your favorite crackers or toasty bread.

Notes

This will yield about 6 cups. I do not include specific serving sizes because we all have different needs and appetites!