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Sweet Carrot Ginger Soup


2 tbsp olive oil or canola oil

1 white onion, sliced lengthwise into thin "half-moons"

2 cloves garlic

1 can diced or crushed tomatoes

4 cups low-sodium vegetable broth

1 inch ginger, grated

1 lb carrots, washed, peeled, and sliced 1/2 cm thick

2 tbsp chopped parsley

2 tbsp fresh squeezed lemon juice

Cracked pepper and salt


Sauté sliced onions in 2 tbsp olive or canola oil for 2 minutes in a hot pan. Add crushed garlic and sauté 2 minutes more.

Add crushed tomatoes and veggie broth as well as ginger, carrots, and 1 tbsp of the parsley. Cook on medium heat at a rolling boil until carrots are soft.

You can blend this soup in a high powered blender or have it as is. Remember to let it cool a bit before blending, or else use an immersion blender to blend the soup!

When ready to serve, top with chopped parsley and extra cracked salt and pepper. Enjoy!

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