Carrot Ginger Soup

    July 26, 2016



    What are some of your favorite summer recipes? I have thoroughly enjoyed all the flavors of summer this year, even more so than ever. I’ve tried all kinds of new recipes and have eaten so many fun things. I told some friends the other day that I think this summer has been the best summer in quite some time. I feel like I have checked so many things off this season’s bucket list! From eating to adventures and everything in between, it has been full of excitement so far.



    I’ve been working away on my cookbook proposal for the past couple of weeks and I’m thrilled to say, it’s almost finished! I’m not sure if you remember, but I started working on it at the end of March so having it turned in to the publisher will be a huge relief. It’s one of those things that has to be absolutely, positively perfect so that I don’t have any regrets. The perfection part has taken the longest. You know how it is. It’s like I have go re-read every couple of days to be sure that every word is saying exactly what I want it to say. So now, that I’m nearing the end, I feel pretty good about it.


    Back to summer eating: you know how I love soup and could eat it almost every day in the winter? Well I’ve found that I can still love soup in the summer by switching up hearty, full flavors for light and bright ones. This Carrot Ginger Soup is just that: light, bright, and bursting with flavor. It can be served warm, cold, or at room temperature. The star of the show is definitely ginger but if you don’t care for the heat of it, just cut it back a bit. Either way you do it, I think your going to like it!




    Carrot Ginger Soup

    Serving Size: 4


    • 1 lb (about 5-6) carrots, peeled and diced
    • 1 red onion, sliced
    • 3 cups vegetable broth
    • ½ inch piece of ginger, peeled and diced
    • 1 lemon, juiced
    • 1 tbsp sea salt
    • ½ tbsp. black pepper
    • 2 tbsp fresh rosemary, chopped
    • 1 tbsp olive oil


    1. Heat olive oil in large saucepan or dutch oven over medium heat. Once heated, toss in sliced onions. Stir and cook for about 4-5 minutes. Add chopped carrots. Cover and cook for an additional 8 minutes.
    2. Pour in vegetable broth and allow to simmer for about 10 minutes. Using an emersion blender*, blend the carrot mixture and ginger until smooth. Remove from heat.

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