As summer comes to an end, we can feel the air getting crisper and the days getting shorter. These changes have us craving for warm sweaters, pumpkin-spiced everything, aaaaand hot soups! Well luckily, soups can be super hearty and delicious and are a great way to incorporate gut-healthy foods into your diet. Fall favorites like carrots and sweet potatoes are a great source of vitamins, antioxidants, and non-digestible fibers. These powerhouse nutrients all support immune system health and the beneficial bacteria in your gut. Try out this carrot ginger soup the next time you’re in the mood for a warm cozy dinner that’s perfect for chilly fall nights.
Carrot Ginger Soup Recipe
Serving size: 8-10
Preparation time: 15 minutes
Total time: 40 minutes
- 9 medium carrots, chopped
- 1 large sweet potato, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, chopped
- 2-3 tbs fresh ginger, peeled and grated
- 3 tbs extra-virgin olive oil
- 4 cups water or vegetable broth
- 1 tsp smoked paprika
- 3 tbs cilantro, finely chopped
- 4 tbs lime juice
- Salt and pepper
- 1. Heat olive oil in a large soup pot over medium-low heat. Add onions and sauté for about 5 minutes, or until onions are caramelized. Add garlic and ginger and sauté until fragrant, about 1-2 minutes.
- 2. Add water or broth, carrots, sweet potato, and smoked paprika to the pot. Cook until carrots are soft and break with a fork. Remove pot from heat and allow to cool.
- 3. In small batches, add soup to the blender and puree on the lowest setting until it achieves the desired consistency. Blend longer for a creamier soup. A hand blender can also be used. Return soup to the pot and bring to a simmer.
- 4. Serve with chopped green onion, dill, sliced radish, or parsley, if desired.