Carrot Ginger Soup

Carrots and ginger are a delicious combination and I think this soup would be good chilled as well. This recipe calls for white pepper which I had but have never tasted before-I prefer to stick with black pepper, but please give both a try and see what you think.


2 Tbsp water for sauteeing (or 2 Tbsp olive oil if preferred)

1 large yellow onion, chopped

2 cloves garlic, chopped or pressed

7-8 carrots, peeled and chopped in circles or chunks

2 medium sized yellow potatoes like yukon gold, cut into chunks

2.5 tsp finely chopped fresh ginger

1/4-1/2 tsp salt

1/2 tsp white pepper (or black pepper)

4-5 cups vegetable stock


Heat water or oil in a large stock pot and saute the onions and garlic over medium heat. When onions are softened, add carrots, potatoes, ginger, salt , pepper and enough vegetable stock to cover the vegetables completely.  Reduce heat to medium and cook until carrots  and potatoes are softened.

Transfer to a food processor or blender ( or use immersion blender) and puree soup until smooth. Serve immediately.

From The Vegan Table

One Comment Add yours

  1. lo says:

    mmmm – savory pureed carrot goodness!! Makes me want to whip up this or the Curry Carrot dip from Veganomicon. So quick and delicious!

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