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Carrot Ginger Soup

(recipe, Carrie Stewart)


  1. 1 to 2 Tbsp. avocado oil
  2. 1 onion, chopped
  3. 1 Tbsp. grated, fresh ginger
  4. 1 sweet potato, chopped small
  5. 4 carrots, chopped (the total amount of sweet potato and carrots should be 4 cups)
  6. ½ cup rinsed quinoa
  7. Juice of 1 large orange, freshly squeezed
  8. Vegetable stock (homemade without salt is best)
  9. 3 Tbsp. tamari (gluten-free)


  1. In a large pot over medium heat, saute the onion and ginger in oil until soft. Add sweet potato, carrots, quinoa, orange juice, tamari, and enough stock to just cover the vegetables. Bring to a boil, reduce heat, cover and simmer until vegetables are soft, about 20 minutes. Puree the soup, garnish with black pepper, a dollop of sour cream, toasted pumpkin seeds and/or parsley.