This ginger carrot soup is so easy to make on weeknights – plus, of course, it’s nourishing and really tasty.
This soup is one of the meals in my newest 7 day meal plan.
Ginger Carrot Soup
Prep time:
Cook Time:
Time from start to eating:
Makes 2 1/2 servings (about 4 1/2 cups)
The addition of some white beans (I list cannellini, which are white kidney beans, but any kind of white bean will work) makes the soup filling, thick, creamy and rich in protein.
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1 cup of cooked beans is about 2/3 of a 14oz can. I used that quantity because in the meal plan, I use the other 1/2 cup of beans in a salad with a mint-lime dressing.
The recipe yields 2 1/2 servings because I wanted to show different ways of enjoying it, and the last 1/2 serving is used as a flavorful sauce for a healthy dinner bowl full of kale, chickpeas, buckwheat, avocado and other yumminess.
I pair the soup with a broccoli salad for dinner one night, then with grapes and dark chocolate for lunch another day.
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Ingredients
- 1 cup onion, chopped
- 1 Tbsp fresh ginger, minced
- 1/2 Tbsp olive oil
- 4 large carrots (about 2 cups) chopped
- 1 cup cooked or canned cannellini beans (or other soft white beans)
- 1/2 cup vegetable broth (or water and a bit extra salt)
- 2 cups water
- 1/4 tsp sea salt
Directions
- Sauté the onion and ginger in olive oil, then add the carrots to soften.
- Add the beans, vegetable broth, water & salt and let simmer for 20-30 min, then puree.
- Save the leftovers in an air-tight container in the fridge or freezer.
What kinds of meals do you like to make on weeknights? I love hearing your ideas, they inspire me for future meal plans so let me know what you think below!
*Note: If you want the nutritional information for the soup, it’s included in the meal plan.
