carrot & ginger soup.

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Soup really hits the spot on a cold, winter day… especially when it’s snowing! Cozy up by the fire with a warm blanket, and eat some soup! This soup is a delicious mix of carrot and ginger, making it slightly sweet from the carrots and has a little kick from the ginger. It is a vegan, gluten free soup… unless you had a little cream or half & half at the end.. which I did, but not too much, making it perfectly creamy and tasty without making it too heavy.


  • 4 cups carrots, diced
  • 2 tablespoons fresh ginger, grated
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1/2 cup celery, diced
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose garlic and herb seasoning (I got this from Whole Foods)
  • 1 tablespoon earth balance butter spread (vegan)
  • 2 tablespoons half & half (optional)
  • salt & pepper to taste


  • heat a large pot to medium-high heat
  • add olive oil, butter spread, onions, ginger, garlic, salt, pepper, and garlic and herb seasoning
  • cook until onions are translucent, stirring frequently
  • add celery, carrots, and vegetable broth
  • lower heat and simmer until carrots are tender (about 20-25 minutes)
  • use a hand blender or transfer to a regular blender and blend until smooth
  • add soup back into your pot and add half & half before serving
  • enjoy!


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