Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Carrot and Ginger Soup
Print
Pin
Course:
Soup
Cuisine:
Five Spice, Vegan, Vegetarian
Year:
2006
Servings:
10
bowls
Ingredients
10
pounds
carrots
(peeled, sliced)
1
cup
ginger
(fresh ground)
2
Tablespoons
brown sugar
1½
Tablespoons
ginger powder
2
pinches
cinnamon
10
cups
veggie stock
(see notes)
Instructions
Add carrots to broth in large pot. Season with salt and pepper. Cook until soft.
Process in blender until smooth.
Notes
In-house veggie stock: onions, carrots, celery, small amount of leeks, 6 cloves garlic, salt, pepper.