The Edwards Dinner Party

Whole 30 Recipe: Carrot Ginger Soup

Leave a comment

Hi!

Last week in my meal plan for whole 30 week 1, I included Carrot Ginger Soup and I want to share the recipe with y’all! It’s a delicious and easy soup that I have adapted to make it fit in the Whole 30 guidelines. I can’t take credit for the recipe. I actually got it on a cruise my husband and I went on with his family! It was the only cruise I have been on and I did not know what to expect. The food (along with the whole experience!) was really great and at the kitchen staff shared some of the recipes. Please comment if you have any questions!

1-edited-soup

It’s a really great side or starter, but if you want to make it an entree, I would recommend topping it with a little bit of meat or protein of your choosing. 🙂

Carrot Ginger Soup

Ingredients:
2 lbs carrots trimmed, peeled, and sliced into rounds
1 qt (give or take) chicken broth or water
1 onion peeled and sliced
4 tabs unsalted butter (I swap for about 1-2tbs oil to make it whole 30)
1/2 cup heavy cream (optional – I usually exclude)
1″ piece ginger peeled and finely mined
salt and pepper to taste

Directions:
Soak carrots overnight in water. (I have made the soup without doing this, but it cuts down on the cooking time significantly, so it’s a time saver!)

Saute onions in a large, covered stock pot in 1/2 the cooking fat until onions are very soft. Do not allow the onions to brown. Drain the carrots and add them to the pot. Add stock or water to cover vegetables. Add minced ginger. Bring to a boil then reduce to a simmer. Allow it to simmer until carrots are soft. Remove from heat and puree the soup until very smooth. Thin with water or stock if needed. Stir in remaining butter and cream if desired. Salt and pepper to taste. Top with freshly ground pepper.

Notes:
1. If you have an immersion blender, you can just puree the soup in the stock pot. I don’t have an immersion blender, so I just ladle the soup into my regular blender and make sure to include some of the liquid. It purees very easily! You could probably also use a food processor if you prefer.
2. When blending hot liquids, either take off the top or take out the little cap in the middle of your blender’s top and cover with a paper towel or kitchen towel. This lets some of the steam escape.
3. You can also top it with herbs for a yummy twist! I used fennel fronds for the photo above.

Happy cooking!

*This post contains affiliate links*

Advertisements

Author: Sarah

Hello! My name is Sarah. I am a wife, a middle daughter, and a girl who loves to cook and host friends in our home. Thanks for stopping by the Edwards Dinner Party!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s