How To Make Anacortes Carrot Ginger Soup
Having another one of those veggie days? This carrot ginger soup has got you covered with a tasty dish — you won’t even notice it’s meatless!
Ingredients
- 6medium carrots,peeled, diced
- 2small sweet potatoes,peeled, diced
- 1ginger root,peeled, diced
- 1yellow onion,diced
- 1pasilla chile,seeds removed, diced
- 3cloves garlic,minced
- olive oil,to taste
- 1boxvegetable stock
- 1tsppaprika
- red pepper flake,to taste
- salt,to taste
- pepper,to taste
- pepita,for topping, optional
Instructions
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Heat olive oil in a soup pot over medium heat. Add onions, garlic, ginger, and pasilla pepper. Sauté for about 3 to 5 minutes, or until translucent and fragrant.
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Add carrots and sweet potatoes and cover in vegetable stock. Add paprika and red pepper flakes to desired heat. Bring to a boil, cover, and lower heat to a simmer. Cook covered for 35 to 40 minutes.
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Using an immersion blender, blend soup until smooth. Season with salt and pepper to taste.
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Garnish with pepitas and serve.
Nutrition
- Calories:Â 267.17kcal
- Fat:Â 6.30g
- Saturated Fat:Â 0.90g
- Monounsaturated Fat:Â 3.58g
- Polyunsaturated Fat:Â 0.99g
- Carbohydrates:Â 48.41g
- Fiber:Â 11.53g
- Sugar:Â 10.72g
- Protein:Â 6.87g
- Sodium:Â 829.15mg
- Calcium:Â 111.10mg
- Potassium:Â 1052.24mg
- Iron:Â 2.46mg
- Vitamin A: 1784.17µg
- Vitamin C:Â 23.91mg
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