Carrot and Ginger Soup

Carrot and Ginger Soup

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Course: Soup
Cuisine: Five Spice, Vegan, Vegetarian
Year: 2006
Servings: 10 bowls


  • 10 pounds carrots (peeled, sliced)
  • 1 cup ginger (fresh ground)
  • 2 Tablespoons brown sugar
  • Tablespoons ginger powder
  • 2 pinches cinnamon
  • 10 cups veggie stock (see notes)


  • Add carrots to broth in large pot. Season with salt and pepper. Cook until soft.
  • Process in blender until smooth.


In-house veggie stock: onions, carrots, celery, small amount of leeks, 6 cloves garlic, salt, pepper.

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