Carrot ginger soup. Vegan.

Wow!  It’s pretty  much all I can say.  Vegan.  Perfect for a cool evening.  Comforting.  Low fat.  You get the picture.  A must try!


1 tbl of olive oil
2 lbs of organic carrots, washed and chopped
5 tsp of grated ginger
1/4 of a larger size yellow onion, diced
4 c of vegetable or chicken broth
1 tsp of salt
1/2 tsp of coriander
1/2 tsp of white pepper
1/4 tsp of cinnamon


In a large Dutch oven, heat the olive oil.  Add the diced onions and cook until translucent.  Add the ginger and cook for 4 minutes.  Then add the carrots, broth & spices.  Bring to a boil and then reduce heat and simmer.  I then ran my hand immersion blender through the soup to puree.  If you don’t have a hand blender, carefully ladle batches into your blender.    Then return to the Dutch oven.  I cooked this for about 3 hours over a very low flame.  Can be served in about 1 hour or simmer for up to 4.  Keep an eye on the broth level and add if you need additional.  Optional:  Garnish with green onions.

— Knead to Cook

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