Carrot ginger soup: vegan



2 tbsp olive oil
1 lb bag of baby carrots
1 large onion chopped
1 small diced potato
1/4 c white wine
1 tbsp minced ginger
3 c water
2 tbsp veggie bouillon
Zest of 1 orange
Salt and pepper to taste

Chopped dill or parsley



In a large sauce pot sauté carrots, onions and potato in olive oil. When just started to brown, deglaze the pan with white wine. Add ginger, water, bouillon, orange zest, salt and pepper. Cover and bring to a boil, then lower the heat and simmer for about 20 minutes. Carrots should be soft enough to pierce with a fork. Turn off the heat.

Use and immersion blender* to puree the soup in the pot.

Place in bowls and sprinkle with dill or parsley.

Serves 3: 225 calories per serving, 675 total calories for the whole meal.

Rating: 5 out of 5.

This soup tastes really good and it’s very low in calories, a bonus. We like it to be a little chunkier than totally pureed, it’s up to you.

*If you don’t have an immersion blender, put soup in small batches into the regular blender, make sure the lid is on tight and hold it down covered with a towel to avoid splashing.

India Pale Ale


“Beer – IPA; India Pale Ales are known for their high hop content. The citrus notes in these beers make them a perfect compliment for ginger. They will also hold up to the sweetness of the carrots. Serve chilled in a goblet.” 

– Damian Kelley

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