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  • Lily Scott

Carrot and Ginger Soup

Our local farmer's market is full of gorgeous carrots right now. And sweet potatoes!! And onions! And because it's February, that's pretty much it for us in New England at the moment. I had 1 pint of Lily's Ladle Veggie Mineral Broth in the fridge, and a good hunk of ginger in the freezer. Match that with little motivation to make anything fancy, and enter Carrot and Ginger Soup. It's a lovely group of flavors .The sweet potato makes it very creamy and lush, and I've never said, "This has too much ginger". So feel free to cut back, but it isn't overwhelming. (Also- do you keep your ginger in the freezer? I like how easy it makes the grating).


3 tbsp butter (or ghee)

1 onion, chopped

6-7 large carrots, chopped

half a large sweet potato, peeled and cubed

salt to taste

1 pint Lily's Ladle broth (any flavor! I used Veggie Mineral here)

2 cups water

zest of 1 orange

2 tbsp grated ginger

juice of orange

1. Melt the butter in a large soup pot over medium heat. Add onions and cook until soft but not browned.

2. Stir in the carrots and sweet potato. Cook about 5 minutes, stirring to combine. Sprinkle with salt.

3. Add the broth and water, bring to a boil. Add the orange zest and ginger. Lower to a simmer, cover and cook about 35 minutes, or until veggies are tender.

4. Puree the soup! Fill a blender or food processor about half way and be careful of hot splatters. You will probably do this in batches (I had 2). Blend until smooth. Enjoy hot!

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