Name: Creamy Carrot Ginger Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, diced; 1 lb carrots, chopped; ½ tsp sea salt; 4 garlic cloves, minced; 1 tbsp ginger root, minced; 1 tsp ground coriander; 4 cups water or stock; 1 tbsp lemon juice; ¼ cup fresh parsley, minced

AuthorHeather BlakeCategoryDairy free, Gluten-free, Soup, Vegan, Vegetarian, VeggiesDifficultyIntermediate

Warming, creamy, guilt-free autumn soup!

Yields1 Serving

Prep Time20 minsCook Time40 minsTotal Time1 hr

2 tbsp extra virgin olive oil

1 onion, diced

1 lb carrots, chopped

½ tsp sea salt

4 garlic cloves, minced

1 tbsp ginger root, minced

1 tsp ground coriander

4 cups water or stock

1 tbsp lemon juice

¼ cup fresh parsley, minced

In a large stock pot, heat olive oil. Add the onions, and sauté until translucent, about 3-5 minutes.

Add the carrots and salt. Stir well. Cover and cook 5 minutes.

Stir in the garlic, ginger, coriander, and water/stock.

Cover and bring to a boil. Lower heat and simmer until carrots are tender, about 30 minutes.

Add lemon juice and additional salt and pepper to taste.

Blend in small batches in a blender until creamy.

Serve in bowls, garnish with fresh parsley!

Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor

Ingredients