Pureed Carrot and Ginger Soup

Carrots are an excellent source of vitamin A, a powerful antioxidant, and ginger helps settle an upset gut and fight inflammation. Those are just a few of the reasons why I love this yummy and soothing carrot and ginger soup recipe. Plus, it’s a puree so even people on a low roughage diet can reap the benefits of these healthy foods.

Makes 4-6 servings.


3 cups water
2 cloves garlic, crushed
4 cups carrots, roughly chopped or sliced (I used 1 lb worth of baby carrots)
½ cup diced onion
1 tbsp vegetable bouillon powder
2 tsp pure maple syrup or honey
1 tsp curry powder
½ tsp grated ginger root
1 ½ cups organinc milk (or milk substitute)
Extra virgin olive oil (optional)


In a large pot bring water to a boil. Add garlic, carrots, onion, bouillon, maple syrup, curry, and ginger; return to a boil. Reduce heat, cover and simmer for 40-45 min or until carrots are tender. Remove from heat.

Use an immersion blender to puree soup, or transfer soup, in batches, to blender and puree until smooth.

Return soup to pan and add milk. Warm over low heat. Drizzle with olive oil if desired.

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