Guy’s Ginger-Carrot Soup — Meatless Monday

by in Recipes, December 30th, 2013

Carrot-Ginger SoupWhile some soups and stews require hours of slow simmering to achieve their fullest flavor, long cooking times aren’t always required, and it’s indeed possible to turn out a ready-to-eat bowl in well under an hour. Guy Fieri’s big-batch recipe for Ginger-Carrot Soup (pictured above) from Food Network Magazine is one such fuss-free dish, as it can be simply and quickly prepared on a weeknight.

The flavors of fresh carrots and subtle spicy ginger naturally complement each other, and in Guy’s family-friendly soup, they’re combined with sweet caramelized onions and garlic for added depth of flavor. Thanks to a few russet potatoes, Guy manages to make the texture of this soup creamlike, although there’s no heavy cream used; when the potatoes are cooked and pureed along with the rest of the vegetables, their starch will naturally thicken the broth. Just before serving, top each bowl with a tangy mixture of Greek yogurt and thyme, and finish with a sprinkle of pine nuts for welcome crunch.

Get the Recipe: Guy’s Ginger-Carrot Soup from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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Comments (1)

  1. Jessica says:

    I love this kind of soup. Sometimes I actually sub the dairy with red lentils, it gives the same creamy texture but much healthier and more protein rich!

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