Ginger-Carrot Soup

Ginger-carrot Soup Recipe

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Jason Koch


Rich in calcium, essential fatty acids and vitamin A, this soup goes well with focaccia. Add udon or soba noodles for a more filling dish.

*If mustard leaf is unavailable, substitute with bok choy, or Chinese cabbage.

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Stove Top


8 c
dulse strip or
1 Tbsp
dulse flakes
1 large
organic onion, sliced (1.5 cups)
1 1/2 bunch
organic carrots, sliced on the diagonal (3.5 cups)
1/2 c
organic watercress, chopped
1 large
organic sweet potato, cut in 1/2-inch pieces (3.5 cups)
3-inch piece fresh organic ginger, peeled and grated (3 tbsp)
1 lb
firm tofu, cut into cubes
1 large
organic mustard leaf, stemmed and sliced into small strips (1 cup)*
1 bunch
organic scallions, sliced horizontally (1 cup)
1-2 Tbsp
tamari or barley or rice miso, to taste


1Bring water, dulse, onions, carrots and sweet potatoes to a boil in a large soup pot, then reduce heat to a simmer, cover and cook for 20 minutes.
2Add grated ginger and simmer 10 more minutes. Add tofu and simmer 2-3 minutes, just to heat up tofu. Turn off the heat and add watercress, mustard greens and scallions. Season to taste with tamari or miso. (To add miso, ladle out some broth into a bowl, then mash and stir miso into the broth; pour back into the soup and stir.)

About Ginger-Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian, Vegan, Dairy Free