• Carrot Ginger Soup

    This simple soup can be served hot or cold and is brought to you by the Whole Foods Cookbook.  

    Carrot Ginger Soup


    • 1 Tablespoon canola oil
    • 4 medium onions, sliced
    • 1 (3 inch) piece fresh ginger
    • 6 cups vegetable stock
    • 8 large carrots, roughly cut in evenly sized pieces
    • 2 teaspoons salt
    • 1/4 teaspoon freshly ground white pepper


    Heat canola oil in a large sauce pot over low heat, and saute the onions until they are translucent.  Cut the peeled ginger into 1-inch slices and then roughly chop.  Add the chopped ginger to the onions, and saute for an additional 2 minutes.  Increase heat.  Add the stock and carrots.  Simmer over medium heat until the carrots are tender.  Season with the salt and pepper.  Puree.

    Nutritional Information:  (Per 1 cup serving)  Calories 90, calories from fat 15, calories from sat. fat 0, protein 2g, carbs 16 g, total fat  1.5g, cholesterol 0 mg, sodium 390 mg, 17% calories from fat

    Variation:  Reduce the stock by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider.

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