This vibrant soup combines the warmth of ginger with the sweetness of carrots, offering a deliciously smooth and nourishing experience that's perfect for boosting your immune system, especially during cold weather.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 15g | 5% |
| Fat | 7g | 9% |
| Calories | 130 | 6% |
| Protein | 2g | 4% |
| Energy | 544kJ | 6% |
| Sodium | 400mg | 17% |
| Carbs | 15g | 5% |
| Iron | 0.5mg | 3% |
| Vitamin D | 0µg | 0% |
| Manganese | 0.3mg | 13% |
| Sugars | 8g | 16% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | carrots | 600 |
|
| 2 | ginger | 20 |
|
| 3 | onion | 1 |
|
| 4 | vegetable broth | 1000 |
|
| 5 | olive oil | 2 |
|
| 6 | salt | 1 |
|
| 7 | pepper | 1 |
|
| # | Steps |
|---|---|
| 1 | Peel and chop the carrots, ginger, and onion roughly. |
| 2 | In a large pot, heat the olive oil over medium heat. Add the onion and ginger, and sauté until fragrant and the onion is translucent, about 5 minutes. |
| 3 | Add the chopped carrots to the pot and stir to coat them in the oil. Cook for 5 more minutes until slightly soft. |
| 4 | Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes or until the carrots are tender. |
| 5 | Using an immersion blender, carefully blend the soup until it's smooth and creamy. Season with salt and pepper to taste. |
| 6 | Serve hot, garnished with a swirl of olive oil or a sprinkle of fresh herbs if desired. |
