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Recipe by Nechama Norman

Carrot Ginger Soup

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Carrot Ginger Soup
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - No Refined Sugar - Paleo

My friend Czila always had the most delicious and unique soups boiling on her stove in Yerushalayim—and whenever I visited, she prepared a to-go container for me to bring home and enjoy. Although she now lives far away in England, the delicious kitchen smells are still fresh in my memory. This one was one of my favorites!

Ingredients

Carrot Ginger Soup

  • 1/4 cup Gefen Olive Oil

  • 1 onion, chopped

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 pound carrots, sliced

  • 1 tablespoon fresh ginger, minced

  • 1 tablespoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon turmeric

  • 2 tablespoons honey

  • 8 cups water

  • 1 cup soy milk or Gefen Almond Milk

Directions

1.

Heat oil in a six-quart pot. Sauté onions, garlic, carrots, and ginger until soft, about 15 minutes. Add spices and stir. Add rest of ingredients besides milk and bring to a boil.

2.

Lower flame and allow to simmer 45 minutes or until carrots are soft.

3.

Blend soup and add soy/almond milk.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

anti-inflammatory break fast carrot soup enchanting ginger Nechama Norman turmeric vegetable soup winter
Carrot Ginger Soup

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