This carrot ginger super is super healthy, super quick, and super creamy without using any heavy cream. Made with only 8 ingredients, it's perfect for a weeknight dinner.
Keyword: quick soup
3cloves garlic, chopped
1 ½tsp fresh ginger, grated
10large carrots, peeled and cut in 1" pieces
1Russet potato, peeled and diced in 1" pieces
salt and pepper, to taste
In a large saucepan, saute the onions in oil on medium heat until translucent and tender, about 4-6 minutes. Add the garlic and cook for another minute until fragrant. Add the ginger, carrots, potatoes, bay leaves, and vegetable broth. Bring to a simmer.
Continue cooking soup until liquid reduces by about ⅓ and vegetables are tender, about 20-25 minutes. Remove soup from heat and use an immersion blender to puree the mixture to desired consistency. If you don't have an immersion blender, place cooled soup in batches into a blender or food processor until smooth and creamy.
Serve with parsley or cilantro and pine nuts to garnish (optional, of course!)
Use creme fraiche, sour cream, or coconut milk (if trying to keep vegan) to garnish along with some fresh parsley, cilantro or pine nuts. Store leftovers (once completely cooled) in an airtight container in the refrigerator. Soup will be good for 3-4 days.