Carrot Ginger Potato Soup Recipe

This carrot ginger potato soup recipe is a delicious and easy-to-make dish that is sure to become a family favorite. The combination of carrots, ginger, and potatoes creates a flavorful and comforting soup that can be enjoyed any time of the year. This recipe is also vegan-friendly, so it is a great option for those who follow a plant-based diet.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, chopped
• 1 teaspoon fresh ginger, grated
• 4 potatoes, peeled and chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.

2. Add the carrots, ginger, potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.

3. Using an immersion blender, blend the soup until it is smooth. If you don't have an immersion blender, you can blend the soup in batches in a regular blender.

4. Serve the soup with your favorite toppings, such as freshly chopped parsley, croutons, or shredded cheese.

Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place in a pot over low heat until warmed through.

You can also freeze this soup for up to 3 months. Let thaw in the refrigerator overnight before reheating.

For a creamier soup, add 1/2 cup of coconut milk or cream when blending the soup. You can also add a handful of fresh spinach to the soup for an extra boost of nutrients.

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