Carrot Ginger Soup Made Simple

Posted on May 13, 2013. Filed under: Food Made Simple, Health | Tags: , , , , |

Food - Carrot Soup 1         Food - Carrot Soup 2

I found a simple recipe for carrot ginger soup, but I didn’t have green onions, vegetable broth, white pepper, nor almond milk.  No problem!  Soups are so forgiving, you can always fudge it!  Vegetable broth is just usually carrots, celery and various other veggies cooked down to pulp.  Well, this soup already had the carrots!  So I just threw in some celery and water instead.  Green onions?  How about a couple of regular ones chopped up?  Black specks of pepper in my soup don’t bother me at all and almond milk is easier and healthier with just plain almond butter and water.  So here is my version:

Carrot Ginger Soup


3-5 lb. organic carrots scrubbed, tops and bottoms chopped off, and chopped into 1 inch pieces

3-5 stalks organic celery prepared the same as the carrots

2 medium- sized onions, peeled, chopped up into 1 inch pieces

1-2 inches of fresh ginger, peeled and chopped

water to cover veggies in pot

1/4-1/2 C. almond butter (did I measure?  NO, just big spoonfuls right out of the jar plopped into the pot until it was about right!)

salt and pepper to taste

additional ginger powder if, after tasting, you want it more gingery

Place veggies in pot with water and bring to boil.  Cook approximately 20 minutes at gentle boil until carrots are fork-tender (test with a fork.)  Puree with immersion blender or if you haven’t bought yourself one yet (and why not?) put carefully into regular blender, blend and return to pot, but be careful because it is very hot!  Add 1/4 C. almond butter, s + p and taste.  If you want it creamier and/or gingerier, add more almond butter or ginger powder.  If it got too thick you can also add water at this point.  Give it one last good blend with the immersion blender to make it really creamy and voilà!  You have healthy FOOD, with actual nutrients in it, easy to digest and yummy!  Why would you even consider anything called “soup” in a can?  This whips up fast and easy and you can even freeze it in small containers for lunches if you like!

Other options:

Spice it up more with some hot sauce, chopped hot peppers on top, cilantro, or curry powder!  Make once a week for awhile with a different angle.  You don’t even have to think much!

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2 Responses to “Carrot Ginger Soup Made Simple”

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I make a similar soup like your recipe. I don’t like premise veggie broth. Like your idea of the almond butter. I always have almond mile on hand, but think the butter would make it Taste a lot more interesting. Yummmmmmm……

Thanks. I’m the master of substitutions because I usually want to make something and don’t have all the called-for ingredients! I almost never let that stop me.

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