Carrot Ginger Soup

As the fall approaches, we all look forward to those seasonal staples. The sound of leaves crunching underfoot, carving pumpkins, cuddling by the fireplace and of course, the smells and flavors cannot be forgotten.  Apple and pumpkin pies, hot cocoa, warm apple cider and robust soups. Fall is definitely a time to try this new recipe, which will wow at gatherings and please the palate.


2 cups organic vegetable broth

1 cup soymilk

9-10 large organic carrots, chopped

1 small onion, chopped

2 cloves garlic

2 inches of ginger

3 tbsp olive oil

¼ cup orange juice

1 tsp. salt

cilantro and/or croutons for garnish


In a large pot, add the onion, garlic, ginger and olive oil. Saute on medium heat until tender. Once ingredients are tender, add in the carrots, broth and salt. Bring to a boil. Once boiling, reduce to a simmer and cover until the carrots are tender. After the carrots are finished, remove the pot from the burner and let the ingredients cool. Remove approximately 2 cups of the mixture and place in the blender and blend until smooth.  Next add the soy milk and orange juice into the blended mixture. Return the blended mixture back into the pot and heat until warm.

Serve with cilantro and/or croutons and enjoy!

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Carrot Ginger Soup

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