I’ve been eating this tasty soup for a very long time and our transition to a plant based diet a few years back (and subsequent recipe modifications) had no impact on the flavour in this dish. The combination of sweet carrots and the warm spicy zing of ginger is a winning combination that you’re sure to love as much as we do. It’s super quick and easy to make and it keeps well in the fridge.
Combine your oil, onion, and celery and cook in a Dutch Oven
Carefully pour the soup into a Vitamix 
Serve as is or garnish with chopped parsley, red onion, and or red pepper.
Adapted from Mayhew, Debra. “Carrot Soup with Ginger”. The Soup Bible.
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- 2 tbsp canola oil
- 1 onion chopped
- 2 celery sticks chopped
- I medium to large potato peeled and chopped
- 1½ lbs (675 grams) carrots peeled and chopped
- 2 tsp minced fresh ginger
- 4½ cups vegetable stock
- scant ½ tsp salt
- pepper to taste
- Combine your oil, onion, and celery and cook on the stove in a Dutch Oven or soup pot on medium heat for about 5 minutes stirring frequently.
- Add the potatoes, carrots, ginger and stock and bring it to a boil.
- Reduce heat to low, cover and simmer for about 20-25 minutes until veggies are fork tender.
- Carefully pour the soup into a Vitamix or other high speed blender and puree until completely smooth.
- Add back to your soup pot and add a scant ½ tsp salt and pepper to taste. Gently stir to combine.
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