This healthy homemade Orange Carrot Ginger Soup is packed with nutrients and perfect for those days you’re feeling under the weather. It’s so simple to prepare, too!
Creamy Orange Carrot Ginger Soup
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True confession, growing up I was never much of a tissue person. I use to get so embarrassed blowing my nose in public. I feared one of those gross little “boogies” popping out of the tissue, and the noise… oh the noise! Plus, no body wants that red nose from all the blowing. But as I grew up and have now become a mom that Kleenex box does not leave my side! And to get ride of that dreaded “red nose”, I use Aloe Lotion Kleenex.
As we head into that pesky cold & flu season what are you doing to prepare? Do you have a “go-to” medicine you use? A movie that you curl up with and watch? What about a “go-to” soup that you make?
If you follow me on Instagram you would know that I am preparing by loading up on Kleenex for the season. But, I am also preparing lots of Orange Carrot Ginger Soup.
This soup is loaded with nutrients. It has tons of Vitamin A from the 2 lbs. of carrots used, a splash of Vitamin C from the Orange Zest and Ginger is a known therapeutic that helps with nausea and upper respiratory infections! Yeah, this soup is basically the super hero when it comes to fighting germs. Plus, it is super easy to make and the taste is absolutely amazing! You will crave it whether its cold & flu season or not. {at least I do}
To get started, heat a large stock pot or dutch oven to medium high heat. Add 2 tablespoons of olive oil and 1 large diced onion. Saute until onions are slightly caramelized. {approximately 10 minutes}
Next, add 2 minced garlic cloves and 3 tablespoons of minced fresh ginger and saute for 30 seconds. Then add 1 russet potato {peeled and small diced}, 2 lbs of carrots {peeled and diced}, 6 cups of low sodium chicken broth, 1 tablespoon of orange zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Cover and simmer for 45 minutes or until vegetables are soft. Next, use a submersion blender to puree the soup until it is a smooth consistency. {If you do not have a submersion blender, slowly ladle soup into a blender and blend soup in shifts} Serve with crunch bread!
Orange Carrot Ginger Soup
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Dutch Oven
- Cuisine: American
Description
This healthy homemade Orange Carrot Ginger Soup is packed with nutrients and perfect for those days you’re feeling under the weather. It’s so simple to prepare, too!
Ingredients
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 tablespoons of fresh ginger, minced
- 1 russet potato, peeled and diced
- 2 lbs of carrots, peeled and diced
- 6 cups of low sodium chicken broth
- 1 tablespoon of orange zest
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
Instructions
- Heat a large stock pot or dutch oven to medium high heat.
- Add olive oil and diced onion. Saute until onions are slightly caramelized. {approximately 10 minutes}
- Next, add minced garlic cloves and minced fresh ginger and saute for 30 seconds.
- Add diced russet potato, diced carrots, low sodium chicken broth, orange zest, salt, and pepper.
- Cover and simmer for 45 minutes or until vegetables are soft.
- Next, use a submersion blender to puree the soup until it is a smooth consistency. {If you do not have a submersion blender, slowly ladle soup into a blender and blend soup in shifts}
- Serve with crunch bread!
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Get prepared for Cold & Flu Season
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