Blog Image

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.

Ingredients

    • Soup
    • 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
    • Add-In
    • 1 tbsp (15 mL) butter
    • Marble Rye Croutons
    • 4 slices marble rye bread
    • 1 tsp (5 mL) olive oil
    • �� tsp (0.5 mL) salt
    • Spiced Yogurt Topping
    • ½ cup (125 mL) Greek yogurt
    • ½ tbsp (7 mL) honey
    • �� tsp (0.5 mL) cinnamon

Directions

  1. Add the soup ingredients, except the add-in, to the Deluxe Cooking Blender and cook on SOUP.
  2. 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.
  3. Mix the spiced yogurt ingredients together in a small bowl.
  4. When the soup is done, add the butter and PULSE until combined.
  5. Serve with croutons and a dollop of spiced yogurt.