Recipe of the Week

Carrot ginger soup

Enlarge Image
Carrot ginger soup.
Buy This Photo
By Alexandra Fox



  • 2 tablespoons olive oil
  • 1/4 cup chopped leeks
  • 4 teaspoons minced fresh ginger
  • 12 carrots, diced in food processor
  • 1.5 teaspoons curry
  • 6 cups vegetable broth
  • Sea salt, to taste




Heat oil in a large stockpot. Add leeks and ginger.

Cover and cook for 3 minutes, then add the diced carrots and curry.

Raise heat and cook for 2 more minutes.

Add vegetable broth and bring to a boil. Simmer for 20 mins, then cool for 20 minutes.

Pour soup into a blender a little bit at a time.

Blend to liquid and salt to taste.