Sophiavictoriavegan
Super immune carrot ginger soup, a magical one pot soup, so basically a super easy SUPER SOUP! Packed with carrots, potatoes, bell pepper, onion, garlic, and fresh ginger, along with plenty of herbs and spices! You’ll want to make this soup anytime you’re feeling tired or that you might need a little pick me up!
Cuddling up with a warming, immune boosting, creamy soup is a perfect end to a long day!
The flavors work so perfectly together! I crave this soup weekly and am so happy to share this recipe with you so you too can enjoy this insanely tasty homemade soup!!
If you make this soup be sure to tag my instagram and leave a comment!
Super Immune Carrot Ginger Soup
Filled with warming spices, vitamins, and minerals, this soup is perfect for when you need a healthy boost of energy!
Ingredients
- 1 Onion sweet white onion is the best for a soup like this!
- 4 garlic cloves
- 2 Tbsp grated ginger about 2 inches off the ginger root
- 5 carrots
- 4 Small potatoes
- 1 bell pepper
- ½ Tsp dried oregano
- ¼ Tsp pepper
- ½ Tsp garlic powder
- ½ Tsp ground turmeric
- ½ Tsp onion powder
- Sprinkle of dried rosemary
- Sprinkle of dried parsley and any other dried herbs to taste; thyme, basil, etc.
- 4 Cups filtered water how much water you add is dependent on how many veggies you have, add just enough water to cover them, adding more as needed
- ½ Tsp sea salt
- ¼ Cup maple syrup
Instructions
- Wash your veggies
- Chop the onion and garlic
- Heat a large soup pot on medium high heat, add your onion and garlic, and grate the ginger over the pot
- While that’s cooking, chop the carrots, potatoes, and bell pepper, adding them into the pot as you go! Once all your veggies are in the pot, start adding your spices!
- Cover the pot with a lid and let everything steam together for a couple minutes, this makes your veggies cook much faster!
- Add your liquid, a little more salt and pepper, and bring to a boil. Cook over medium heat until veggies are soft and flavors are melded, about 20-30 minutes
- You could eat this as a chunky soup, but I love a creamy smooth soup, so I use an immersion blender or use a normal blender in batches, and blend everything until souper smooth 😉
- Put back over low heat, adding a few tablespoons of oat milk or your fav plant milk, and the maple syrup! Simmer until its a good texture, and not too liquidy!
- serve warm with toasted bread!
Notes
Pro tip:
keep your ginger in the freezer for easy access to fresh grated ginger! Plus it makes it SO easy to grate when it’s hard and frozen!
And don’t worry about peeling it, as long as it’s organic, you can grate the skin too!
And don’t worry about peeling it, as long as it’s organic, you can grate the skin too!
