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Gingered Carrot Soup

Prep time
1 hr
Entrée | Soups | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from The New Moosewood Cookbook, by Molly Katzen


What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?


2 lbcarrots
4 cwater (cold)
1 Toil (or ghee)
1 1⁄2 conion (chopped)
2 clvgarlic (medium, minced)
2 Tginger (fresh, grated)
1 1⁄2 tsalt
1⁄4 tcumin
1⁄4 tfennel (ground)
1⁄4 tcinnamon
1⁄4 tallspice
1⁄4 tmint (dried)
1 Tlemon juice (fresh)
1 ccashews (lightly toasted)


Trim the tops and tips off the carrots and cut them into 1-inch pieces. Place these pieces in a medium-large saucepan with water. Cover and bring to boil. Lower the heat to medium low and simmer until the carrots are very tender, about 10-15 minutes. While the carrots simmer, heat the butter/ghee/oil in a small skillet. When the oil is hot, add the onion and sauté over medium heat for about 5 minutes. Add the garlic, ginger, salt and spices. Turn the heat way down low and continue to cook for another 8-10 minutes, until the onion are very soft and all of the ingredients are well mixed. Stir in the lemon juice.
Pour the seasoned onions, carrots/water and toasted cashews into a blender in small batches, pureeing until a desired consistency is reached. Place in a pan and heat gently just before serving. A small pitcher of buttermilk may be passed around for individual drizzling.