Ginger-Carrot Soup

Pat Englehart


This soup is a healthy soup packed with plenty of vitamins and minerals.


★★★★★ 1 vote

1 Hr
1 Hr 15 Min
Stove Top


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2 tsp
expeller-pressed canola oil
1 medium
onion, chopped
3 Tbsp
finely chopped ginger root
3 c
carrots, chopped
1 medium
potato, peeled and chopped
8 c
vegtable stock
salt to taste
dash of dry sherry
dash of nutmeg
chopped fresh parsley or cilantro (optional)

How to Make Ginger-Carrot Soup


  • 1Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.
  • 2Add the carrots, potato and vegtable stock. Bring to a boil, cover, reduce heat and boil gently until the vegtables are tender, about 30 - 45 minutes.
  • 3Puree the soup in batches in a blender or food processor.
    Add salt to taste amd flavor with the sherry and nutmeg.
    Serve plain or garnished with chopped fresh parsley or cilantro

Printable Recipe Card

About Ginger-Carrot Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Low Fat
Other Tag: Healthy
Hashtags: #Carrot, #Ginger

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