Carrot and Ginger Soup

Carrot and Ginger Soup

A deliciously warming and nourishing soup.



34 tablespoons vegetable stock

1 medium yellow onion, peeled and diced

2 sticks celery, diced

5 carrots, medium size, peeled and diced

1/2 large Russet potato, peeled and diced

4 cups best quality vegetable stock

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt (optional)

1/23/4 inch knob ginger, grated

Juice and zest of a lemon

More pepper for serving

A small dollop of plain non dairy yogurt to swirl through before serving (optional)


  1. Heat the 3-4 tablespoons of vegetable stock in a saucepan. Add the onion and “saute” for 4-5 minutes until soft.
  2. Add the celery, carrots and potatoes. Stir well to combine.
  3. Pour in the vegetable stock, add the black pepper and salt if using. Bring to the boil, turn down to a simmer and partially cover the pot.
  4. Simmer for 20-25 minutes or until the vegetables are tender.
  5. Remove from heat. Add the grated ginger, start with 1/2 inch then grate in the lemon zest and 1/2 of the juice.
  6. Blend until smooth. Add more stock if the mixture is too thick.
  7. Taste and add the remaining lemon juice, more ginger and black pepper – taste as you go follow your taste buds!
  8. Add the swirl of non dairy plain yogurt if desired.
  9. Serve with a sprig of fresh parsley.

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