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Carrot and Ginger Soup


3 tablespoons diced onions
½ teaspoon olive oil
1 tablespoon maple syrup
½ teaspoon honey
1 tablespoon peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 ounces
3 cups Vegetable Stock
¼ cup peeled and diced sweet potato
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon minced fresh garlic

Serve hot or cold

1. Ina a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add maple syrup, honey and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
2. Add the remaining ingredients, cover and simmer for 10 minutes or until carrots and sweet potato are soft.
3. Cool slightly, transfer mixture to a blender container and puree until smooth.
4. Pour soup into a saucepan and warm over medium heat before serving.

Makes 4 servings

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