Meatless Monday recipe of the week: Carrot-Ginger Soup

You probably have a lot to do this week ... and a bunch of rich food on the menu. Why not start your week with a simple, healthy soup?


Carrot-Ginger Soup

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

—Recipe from


JJE007 2 years, 4 months ago

That sounds mightily good. I would add more garlic, some fresh sliced ancho pepper, sea salt, ground sichuan pepper, white wine and a pinch of decisive inclusion!~) Just kidding...

And as long as I'm joking around, I'd actually add squirrel.


Roland Gunslinger 2 years, 4 months ago

My wife makes a Carrot-Ginger soup. Recipe is similar... didn't sound appealing at first. Boy was I proven wrong! Fantastic soup. Hers has heavy cream and dried, crushed rosemary added at the end---no lemon or chives.

I add a dash of chili powder to my bowl... takes it over the top.


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