Carrot Soup With Ginger

ginger carrot soup








  • 2 bags of organic carrots ( about 2 lbs)
  • 1/2 medium onion
  • ¼ cup of grape seed oil
  • ½ tsp salt
  • 1/2 tsp black pepper
  • ½ cup extra virgin olive oil
  • 4 cups water
  • large casserole dish
  • 2 tablespoons fresh ginger minced


  1. Put 2 bags of carrots and ½ sliced medium onion in a large casserole dish.
  2. Add ¼ cup of grape seed oil and salt and pepper.
  3. Bake at 350 degrees F until the carrots and onions are caramelized, golden, and tender (about an 45 minutes).
  4. Let the dish and carrots and onions cool and then.
  5. Add the carrots and onions to the blender (Vitamix).
  6. Add 4 cups water and ½ cup extra virgin olive oil to the blender and blend.
  7. Serve at room temperature, chilled or heat stovetop.

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