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Vegetarian Carrot Ginger Soup Recipe

Most carrot soup recipes are made with chicken broth, but this spicy, gingery soup is not only vegetarian, but vegan! Even if you’re a dyed-in-the-wool meat eater, this carrot ginger soup recipe is a fabulous treat. (Eat it next to a big steak—I won’t tell anybody.)

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Ingredients

1 teaspoon (5 mL) ground coriander
1/2 teaspoon (2.5 mL) ground yellow mustard
3 tablespoons (45 mL) peanut oil
1/2 teaspoon (2.5 mL) curry powder
1 tablespoon (15 mL) minced peeled fresh ginger
2 cups (500 mL) chopped onions
1 1/2 pounds (750 g) carrots, peeled and diced
5 cups (1.25 L) vegetable broth
2 teaspoons (10 mL) lime juice
Salt and pepper to taste

Directions

Heat the peanut oil in a stockpot over medium-high heat.

Add coriander, mustard, and curry powder; stir for two minutes.

Add the minced ginger and stir one additional minute. Add the onions and carrots and sauté until onions begin to soften, about four minutes. Add broth and bring to boil. Reduce the heat to medium-low and simmer uncovered until carrots are tender, about 30 minutes. Puree the soup with an immersion blender. Add lime juice and salt and pepper to taste.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..