Once again, sweet and slightly spicy deliciousness! Very pretty too.  This soup uses a potato to thicken.  It can be made without it, but will be thinner.


  • 2 cups chopped carrots, (approx 3 large or 6 medium)
  • 1 medium potato, peeled and chopped (optional – as thickener)
  • 2 cups vegetable broth
  • 1 T. olive oil
  • 2 tsp ginger root, minced
  • 2 garlic cloves, minced
  • 1/4 tsp freshly ground pepper
  • 1 cup soy milk or rice milk
  • salt to taste


  1. In a large pan, combine the carrots, potato, broth, ginger root, garlic, pepper and bring to a light boil.
  2. Reduce the heat and simmer until the carrots are tender, about ten minutes.
  3. Pour mixture into a blender, add the olive oil, “milk” and puree.  You may have to blend 1/2 at a time, if your blender is not large enought for the whole recipe.
  4. Pour back into pan and simmer for about 5 minutes.
  5. Eat.


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