“Roast carrots for extra sweetness”

During the winter I could eat soup every day, so I have decided to devote the next month to making at least one different soup each week. I wanted to start the year with a healthy detox soup so I made a very simple Carrot Ginger Soup that was so good I just made a second batch. It is easy, can be made in less than an hour, freezes well and tastes so darn good I ate it all in just a few days (hence the second batch.) Chock full of Vitamin A and healing ginger this soup is good warm or cold, as I discovered when I ate it right out of the fridge for breakfast one morning 🙂


(Makes about 6 servings as a main meal)

10-12 medium sized organic carrots, washed and thinly sliced (do not peel) OR left whole if roasting instead of sauteing and placed on a roasting pan with a drizzle of olive oil.

1 small yellow onion, diced

½ chopped fennel (optional)

¼ cup peeled and finely chopped ginger root

“Peel & chop ginger, it really makes this soup special”

2 TBSP olive oil

8 – 10 cups organic vegetable broth

1/8 – ¼ cup fresh lemon juice

Dash of cayenne

Sea salt to taste

2 TBSP fresh cilantro, finely chopped



“Saute carrots, fennel & ginger”

1. Heat olive oil in dutch oven or stock pot, add onions and saute a few minutes until soft.
2. Add sliced carrots, ginger and fennel and continue to cook about 5 more minutes.
OPTIONAL: you can roast the carrots whole (no need to peel if organic, just scrub well) on a baking sheet before you add to pot. They get sweeter and have a carmelized flavor if you want to add this extra step.
3. Add the vegetable stock and simmer for about 30 minutes very low until the carrots are very soft.
4. Puree the soup directly in the pot with an immersion blender (my preference, less dish washing is always better) or you can puree it in a blender or food processor and reheat.
5. Garnish with freshly chopped cilantro, a squeeze of lemon juice and a sprinkling of toasted walnuts. You will feel healther with each spoonful!

“Carrot Ginger Soup …. so good!”

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