Creamy Carrot Ginger Soup with Giant Croutons
Inspired by the many Whole Foods soup nights we enjoy while staying in Hawaii, this Creamy Carrot Ginger Soup with Giant Croutons is the hug we all need at the end of a day.
Not only that, it’s quick and easy, packed with flavor AND nutrients, and allows us to save a bit of 💸💸💸 so we can splurge on foods we reeeally want to try while traveling.
here’s what you’ll need
loaf of crusty bread
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 onion, chopped
1 jalapeno, chopped
green onions, thinly sliced
3 cloves garlic, minced
2 inches ginger, grated
4 cups veggie stock
1 can coconut milk
1 tbsp turmeric
garlic powder
Sriracha
extra virgin olive oil
salt
pepper
here’s what you’ll need to do
Preheat oven to 400 degrees.
Cube bread into 1.5 inch pieces and place on a sheet tray.
Toss with extra virgin olive oil and sprinkle generously with salt, pepper and garlic powder.
Pop tray in the oven for 10 to 15 minutes - making sure to flip bread cubes every 5 minutes until golden, brown and delicious.
Set aside to cool while you make the soup.
Over medium heat, drizzle extra virgin olive oil in a deep-sided pot.
Saute onions, garlic and jalapeño until translucent.
Add ginger, carrots and sweet potato, and continue to cook for a couple minutes before adding turmeric and vegetable stock.
Bring to a boil, then reduce heat, cover and simmer until your sweet potato and carrots are tender. This should take about 20 to 25 minutes.
Carefully blend soup (it will be HOT) until smooth, and season with salt and pepper to taste.
Pro Tip: If soup seems too thick, add more stock until it’s at your desired consistency, then simmer again until warmed through.
Serve in a bowl garnished with green onions and drizzled with coconut milk (for creaminess) and Sriracha (for spice).
Top with giant croutons and enjoy!