Carrot Soup with Ginger

If you love a creamy, hearty, flavor-packed bowl of soup, then my carrot soup with ginger will brighten you up on a cold day. It has a perfect balance of sweet and savoy, and is loaded with healthy ingredients. The soup comes together in less than an hour, including the prep time. Fresh carrots, some onion, celery, a can of cannellini beans, a hint of fresh ginger and a touch of cream blended together until smooth and creamy.

You can make it vegan or dairy-free by swapping the cream for coconut milk and the butter for olive oil.

For those of us who are into meal prep, this carrot soup will keep well and is even better the next day.

Carrot Soup with Ginger Recipe
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2 pounds carrots, peeled and sliced
1 large onion chopped
1 stalk celery chopped
1 can cannellini beans with the juice
2 teaspoons fresh ginger, grated
Pinch of fresh nutmeg
4 cups vegetable or chicken stock
1/2 cup heavy cream
2 tablespoons butter
Salt & pepper

In a large stock pot melt the butter over medium-low heat.
Add celery and onions, pinch of salt and pepper. Sautee until softened. Add carrots, beans, ginger, another pinch of salt & pepper and the stock. Bring to a boil, then reduce to simmer. Simmer until the vegetables are soft -20-30 minutes.

Using a food processor, blender or stick blender, blend vegetables into the stock until smooth. Be careful blending the hot liquid! Add the cream and nutmeg, stir to combine.

Can be served hot, cold or room temperature. Garnish with a daub of sour cream and some chives.