Carrot Ginger Soup

Is there anything better than carrot + ginger? I’m honestly not sure. I love a good carrot, orange, ginger juice and am a huge proponent of a carrot ginger soup. Last week I shared my favorite trick to a super creamy carrot soup on instagram. While I didn’t use that trick for this soup (didn’t have any roasted kabocha squash on hand), I did have something else up my sleeve. I had these giant, and by giant I mean GARGANTUAN yellow summer squash…squashes…squash (honestly not sure which one it is - anyone know?). Any who, I threw that in with the carrot to thicken the soup a tad, however, a winter squash like butternut, kabocha, etc. would have yielded a thicker, creamier texture.

To give the soup a roasty, toasty flavor, I roasted the carrot and squash chunks in the oven with some olive oil and salt before throwing in the vitamix with the broth. The broth also had something special going on. To fully bring out the ginger flavor. I boiled some ginger pieces in the broth before blending it all together. This did two things. One, it infused the broth with mega ginger flavor, and two, it made the ginger more malleable and easier for the blender to breakdown. Because no one wants large ginger chunks in their soup.

Now because I know you can’t wait any longer — onto the recipe!

Ingredients // Pantry items:

  • 6 medium size (or 4 large carrots)

  • 2 medium size yellow squash or zucchini (or use a half a butternut squash // winter squash if you want to cream it up)

  • 2 inch knob of ginger

  • 1/2 a yellow onion (omit if Low FODMAP)

  • 4c bone broth

  • Turmeric

  • Olive oil

  • Salt and pepper to taste

  • High-speed blender

Instructions:

  • Preheat oven to 375F

  • Chop carrots, squash, and onion into large chunks, place on baking sheet, douse with olive oil and sprinkle with salt - roast for 35 minutes

  • While veg is roasting, peel ginger, cut in three matchstick pieces

  • Pour broth into saucepan with ginger and bring to a boil - simmer for 5 minutes to infuse flavor

  • Once veg is done roasted, throw everything in a high speed blender with a teaspoon of turmeric and blend until smooth

  • Serve with fresh cracked pepper and parsley

Enjoy! This is the perfect bowl of goodness to warm up the body, mind, and soul.

XO