Ginger Carrot Soup

Thumb_ginger_carrot_soup_and_eggplant_burger_2

(from Jessica Leigh’s recipe box)

Super refreshing soup with a nice kick! Added bonus… it’s vegan!

Prep time: 5 minutes
Cook time: 40 minutes
Serves 4 people

Categories: Soup, appetizer, vegan

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion (chopped)
  • 6 large carrots (chopped)
  • 2 tsp of root ginger (or 1 tsp for the less daring)
  • 1 vegetable stock cube
  • 3 cups of boiling water
  • 1 tbsp of fresh basil (half of that if you're using dried)
  • 1 tsp of pepper
  • 1 tsp of salt

Directions

  1. Heat oil and cook the onion, carrot, ginger for 5 minutes

  2. Mix the vegetable stock with boiling water

  3. Add the stock/water mix to the skillet and bring to a boil.

  4. Cover and simmer for 35 minutes

  5. Put everything, plus salt, pepper, and basil into the blender

  6. Blend until smooth and serve!

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