Carrot Ginger Soup
This vegetarian soup is creamy and packed with warm flavors. Topping with crunchy croutons and spiced yogurt takes it to the next level of delish.
- 3½ cups (875 mL) water
- 4 cups (1 L) carrots, peeled and cut into 1" (2.5-cm) chunks
- 1 tsp (5 mL) grated fresh ginger
- 2 garlic cloves, peeled
- 1¼ tsp (6 mL) salt
- ½ tsp (2 mL) ground coriander
- 1 tbsp (15 mL) butter
- Marble Rye Croutons
- 4 slices marble rye bread
- 1 tsp (5 mL) olive oil
- ⅛ tsp (0.5 mL) salt
- Spiced Yogurt Topping
- ½ cup (125 mL) Greek yogurt
- ½ tbsp (7 mL) honey
- ⅛ tsp (0.5 mL) cinnamon
Add the soup ingredients, except the add-in, to the Deluxe Cooking Blender and cook on SOUP.
For the croutons, preheat the oven to 400°F (200°C). Cut the bread into ½" (1-cm) cubes and toss with oil and salt. Bake on a sheet pan until lightly browned, about 13–15 minutes.
Mix the spiced yogurt ingredients together in a small bowl.
When the soup is done, add the butter and PULSE until combined.
Serve with croutons and a dollop of spiced yogurt.
- 5 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 160, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 890 mg, Carbohydrate 24 g, Fiber 3 g, Total Sugars 9 g (includes 2 g added sugars), Protein 6 g
Don’t want to turn on the oven? You can make the croutons in the Deluxe Air Fryer. Place the cubed bread on both air fryer cooking trays and place on the top and bottom racks. Cook on AIR FRY for 8 minutes, rotating the trays halfway through.