Ginger-Carrot Soup

Ginger-Carrot Soup finished in a bowl.

Ginger-Carrot Soup

This soup is soothingly warm, without being overpoweringly ginger-y.  You could make it with a simple sandwich or a tofu stir fry.  It is super affordable to make, especially if you use a home made veggie broth as your base.  It was enjoyed by all three members of the family!

Serves: 4-6


  • canola oil, 1 TBSP
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 TBSP grated ginger
  • 1 stalk of celery, diced
  • 5 carrots, chopped
  • 4 cups vegetable broth (home made or salt free)
  • salt to taste


  1.  Heat the canola oil over medium heat.  Add the onions and cook 2-3 minutes or until translucent.
  2. Add the garlic and ginger and cook another minute.
  3. Now, add the celery, carrots, broth and salt.  Turn heat to high and bring to a boil.
  4. Once the soup is bubbling, reduce the heat to low and simmer for 45 minutes.
  5. Remove from heat and hit it with your immersion blender.



Popular posts from this blog

Lentil-Zucchini Buritos

Beet Fries

Oatmeal-Raisin Muffins (Vegan & Gluten Free)