• Carrot Ginger Soup

    Amanda’s Ginger Carrot Soup

    Fall & Winter: Tri-doshic*


    • 4 cups vegetable broth (click here for homemade broth recipe)
    • 2 tablespoons olive oil, coconut oil or ghee
    • 1 onion, peeled and chopped
    • 1 pound carrots, peeled and sliced
    • 1 medium sweet potato, peeled and cut into 1-inch chunks
    • 2 tablespoons grated fresh ginger
    • 2 cloves of garlic, finely chopped
    • 1-2 teaspoons of lemon juice
    • Fresh parsley, basil or cilantro for garnish


    Over medium-high heat, cook onions in oil until onions are clear-colored. Add broth and sweet potato, boiling until potatoes are soft. Then add carrots, ginger and garlic; reduce heat and simmer until carrots are tender when pierced.

    Remove from heat and transfer to a food processor, you may have to divide the soup into two or three servings to blend it…I often overfill the food processor and end up with soup everywhere! =)  Pulse the ingredients several times then puree until smooth. Add lemon juice before serving and garnish with fresh herbs.

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