CARROT GINGER SOUP

Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

Ingredients

  • 1 each Onion (diced)
  • 2 stalks Celery (peeled and sliced)
  • 1 ½ lb Carrots (peeled and sliced)
  • 1 tb Ginger (fresh and grated)
  • 4 cups Vegetable Stock
  • ½ cup Oats
  • TT Black Pepper and Sea Salt
  • 1 tsp Lemon Zest (optional)
  • 1 tsp Olive Oil

Directions

  1. In a soup pan, add olive oil, onions celery and carrots.  Cover and on a low flame, sweat vegetables until soft about 15 minutes.
  2. Add stock, oats and ginger (and lemon zest as an option). Simmer on a low flame about 20-25 minutes stirring occasionally until carrots are soft.
  3. Let cool slightly and puree in a blender or food processor.
  4. Season with sea salt and black pepper.
  • Ingredients:
    • 1 each Onion (diced)
    • 2 stalks Celery (peeled and sliced)
    • 1 ½ lb Carrots (peeled and sliced)
    • 1 tb Ginger (fresh and grated)
    • 4 cups Vegetable Stock
    • ½ cup Oats
    • TT Black Pepper and Sea Salt
    • 1 tsp Lemon Zest (optional)
    • 1 tsp Olive Oil
  • Directions:
    1. In a soup pan, add olive oil, onions celery and carrots.  Cover and on a low flame, sweat vegetables until soft about 15 minutes.
    2. Add stock, oats and ginger (and lemon zest as an option). Simmer on a low flame about 20-25 minutes stirring occasionally until carrots are soft.
    3. Let cool slightly and puree in a blender or food processor.
    4. Season with sea salt and black pepper.
  • Credit:

    Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

 

 

 

 

 

 

 

VegWorldMag VERTICAL

Grab a Free Digital
Subscription to VEGWORLD Magazine

Enter your first name & email for instant access

Invalid Input

Please enter your email address.

Invalid Input

We will never spam or use your email for solicitation. VEGWORLD will update you with our newsletter loaded with free recipes and motivation.