Recipe: Carrot-Ginger Soup

Caroline Kavanagh | March 19, 2025

Think of this carrot-ginger soup as winter's parting gift! While we wait for New England's local carrot season to arrive in late summer, those sturdy storage carrots are ready to shine. They're still nutrient powerhouses - packed with beta carotene, fiber and antioxidants that your body craves during this seasonal shift.

The genius lies in the simplicity: just carrots, fresh ginger, aromatics and broth. No cream needed - the carrots create their own velvety base when pureed. The ginger adds more than just warmth; it's nature's remedy for everything from inflammation to spring allergies.

Pair it with whatever early spring greens you can find, some crusty bread and your choice of protein - perhaps a perfectly poached egg, grilled chicken, or chickpeas roasted until crisp. It's proof that good cooking doesn't need to be complicated - it just needs to be thoughtful. And sometimes, the most sophisticated flavors come from the simplest combinations. Culinary masterpieces have delighted my palate this past month, each one crafted by the talented hands of my sister. Her kitchen is a sanctuary where ordinary ingredients transform into extraordinary dishes, earning her a well-deserved reputation as a gifted home chef. This particular recipe comes from what I've affectionately dubbed "Kathy's Kitchen" – a testament to her remarkable ability to elevate everyday cooking into nutrient-dense, memorable dining experiences. Give this one a whirl! Serves: 3 to 4 Prep time: 10min

Cook time: 45 min Ingredients:

• 1 tablespoon extra-virgin olive oil

• ½ medium yellow onion, chopped

• ½ teaspoon sea salt

• 3 garlic cloves, smashed

• 5-6 medium-size carrots, roughly chopped

• 1 teaspoon grated fresh ginger (add more or less to taste)

• 1 tablespoon apple cider vinegar

• 3 cups vegetable broth

• Freshly ground black pepper

Instructions:

Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook an additional 8 minutes. Stir occasionally. Mix in the ginger, apple cider vinegar and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. Serve with protein of choice.

Enjoy! This recipe: Vegan, No Nuts, No Dairy.