Vata-Soothing Carrot Ginger Soup Recipe

Updated: Oct 21, 2021

This delicious recipe is perfect for fall. Here’s what you’ll need to get started:

· 1 tablespoon extra-virgin olive oil or your best oil from your food program

· 1 cup chopped onions

· 3 garlic cloves, smashed

· 2 heaping cups chopped carrots

· 1½ teaspoons grated fresh ginger

· 3 to 4 cups vegetable broth

· Sea salt and fresh black pepper

· 1 teaspoon maple syrup, or to taste (optional

· I like to blend up sunflower seeds and add them to the soup to thicken the base and add some protein.


1. Heat the olive oil or your best oil, in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally for about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.

2. Stir in the ginger then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

3. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings.

4. Enjoy!

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