Carrot Ginger Soup

This soup is vegan and gluten-free, easy to make and packed full of healthy micro-nutrients. This soup also freezes well, so make lots and store it in an airtight container in the freezer for up to three months.


1 tbsp Extra Virgin Olive Oil

1 cup Onion, Chopped

2 Large Cloves Garlic, Minced or Grated

2 tbsp Fresh Ginger, Grated

1/2 tsp Dried, Ground Ginger

1/2 tsp Sea Salt

Fresh Ground Pepper, To Taste

7-8 cups Carrots, Peeled and Roughly Chopped

4 cups Vegetable Stock

2 cups Water

1 tbsp Maple Syrup

  1. Heat oil in a large pot over medium heat.
  2. Add the onions and carrots to the pot and cook until the onions are just translucent, about 8 minutes stirring occasionally.
  3. Add the garlic, ginger and the salt and pepper and cook for another minute until fragrant.
  4. Add the carrots to the pot along with the stock and water. Stir to incorporate and then bring soup to a boil, reduce heat to medium-low and cook until carrots are very tender, 20 minutes.
  5. Puree the vegetables together. When the soup is smooth. If you find the consistency of the soup too thick, add 1/2 cup of water at a time while still blending until you reach your desired consistency.
  6. Stir in the maple syrup. Season with salt and pepper, if necessary. Serve immediately.

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