I love carrots. I love carrots with tzatziki. I love spiralized carrot noodles. I love carrot cake. I love carrot juice. I love the color orange.
You get it.
Carrots are good for you and are one of the easiest foods to prepare for a quick snack or to add to your favorite dishes.
In addition to loving carrots, I also happen to love soup. The more colorful the soup, the better I find.
Oddly enough, despite my obsession with carrots, I had never made a carrot based soup. I would add chopped carrots to many of my soup bases, but I never thought to make the carrot one of the stars of my soup show.
Until the other day, that is. I had an abundance of carrots and wanted to make soup. My go-to soup is usually butternut squash or broccoli, but I didn’t have either of those items on hand. Just lots. Of. Carrots.
And a bit of fresh ginger for digestion.
As a result, creamy carrot and ginger soup happened.
Flour and dairy free, this soup can be with chicken or vegetable stock (for vegetarians).
Carrots get a bad rap sometimes from low-carb and keto communities, but they are, in fact, excellent for you.
Carrot and ginger as a combination is both high in vitamins A (Beta-Carotene), C, and K but also high in fiber, vitamin B6, and potassium and loaded with potent anti-inflammatory properties and antioxidants.
With just over 100 calories per cup, this soup is perfect for a light lunch or starter before the main course.
I only added a bit of salt and pepper to season my carrot and ginger soup, but you could get inspired and experiment with different spices to create your version of this very basic recipe!
What’s your go-to soup recipe? Do you love carrots as much as I do?