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Healthy Carrot GInger Soup | feature image

Carrot Soup


  • 1 tablespoon extra virgin olive oil
  • 1 cup onion, chopped (from 1 onion)
  • 1 cup celery, dry ends removed and chopped (from 2 stalks)
  • 2 large cloves garlic, minced or grated
  • 2 tablespoons fresh ginger, grated
  • 1/2 teaspoon dried, ground ginger (optional)
  • 1/2 teaspoon fine sea salt
  • Fresh ground pepper, to taste
  • 78 cups carrots, peeled and roughly chopped (from about 78 carrots)
  • 4 cups vegetable stock (homemade is best)
  • 2 cups water (plus more for thinning, if needed)
  • 1 tablespoon maple syrup, agave (or honey if not vegan)


  1. Heat oil in a large pot or dutch oven over medium heat.
  2. Add the onions, celery and carrots to the pot and cook until the onions are just translucent but not browning, 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 with an emersion blender in the pot (or blend in batches using a food processor or blender). When the soup is silky smooth (aim for 3-5 minutes with the emersion blender – the smoother the better here!). 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.