Carrot Ginger Soup

carrot soup pumpkin soup

  • 1 tbsp. olive oil
  • 2 large white onion, peeled and chopped
  • 5 cups vegetable stock or water
  • 2 inches ginger, peeled and chopped
  • 8-10 large carrots
  • Fresh parsley, sprig
  • Toasted Pumpkin seeds

On a medium heat, saute onion 3-5 minutes.  Add water, ginger and carrots.  Cover and cook 10-12 minutes or until carrots are soft.  With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.  Add pureed veggies back to soup.  Garnish with fresh parsley and toasted pumpkin seeds.

  • Mindy

    How many does this feed?

  • rachelhunziker

    I made this soup tonight and it is taste amazing. Super easy to make. I am excited to try more recipes soon!

  • Nilda Dontaine

    Made it and loved it!

  • The cups which quantity each do you use!I think about 200 ml each cup of water??Or 6 oz each cup (US liquid measurement)?Thanks

    • @disqus_tpUfRznE7b:disqus – the measurements are in US liquid measurements (8oz per cup).