Vegan Carrot Ginger Soup (Daniel Fast)

My favorite recipe to make when I have an abundance of carrots is this delicious carrot-ginger soup. 

The combination of ginger and carrot resuts in a perfect amount of sweet and aromatic. Its light yet flavorful. 

In my 20’s, I used to enjoy a weekly treat of carrot ginger soup with a side of pan fried gyoza at San Francisco’s Ferry building and this soup brings me back.

Ingredients

• 12 carrots (2lbs)
• 2 Tbs olive oil
• 2 onions, chopped
• 6-8 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1” or 1Tbs ginger peeled and grated
• 8 cups vegetable broth
• 1/4 cup parsley, chopped

Make It

1. Heat oil in a large pot over medium heat, add carrots, onions, salt, black peepper and white pepper. Sautee for 7 minutes.
2. Add garlic and ginger. Sautee until fragrant, about 1 minute. Be careful not to burn the garlic. 
3. Add vegetable broth, bring to a boil.
4. Lower heat and simmer on low covered for 30 minutes, until the carrots are soft. 
5. Turn off heat, add parsley and purée with immersion blender.

Buen provecho,

Laura