My daughter started cooking and baking during the pandemic. She mostly baked chocolate chip cookies but one day she made us this amazing soup. She was 7 years old at the time and it was so good we’ve been making it ever since. It’s delicious, healthy and a good use of those leftover carrots you have stashed in the bottom of your fridge.
This soup can be a delicious starter before a meal (helps curb your hunger) or it can serve as your healthy detox meal after a big meal (think Thanksgiving dinner). You can make it vegan by using coconut milk or leave out the milk completely. If ginger is not your thing, you can add garlic and/or 1/2 tsp cumin in place of the ginger.
This recipe is based off a recipe from America’s Test Kitchen “The Complete Cookbook Young Chefs”.
Ingredients:
1 Tbsp canola oil or olive oil
1 pound carrots, peeled and chopped
1/2 inch ginger, peeled and grated on a microplane or chopped finely
3 cups water
1/3 cup milk ( or coconut milk for vegan)
salt and pepper to taste
Directions:
- Heat a medium size saucepan to medium heat and add canola oil.
- Add carrots and ginger and toast for about 2-3 minutes; stirring periodically.
- Then add water and cover with lid. Let it simmer until carrots are soft.
- Pour soup into blender or food processor and blend until smooth.
- Pour soup back into saucepan and add milk. Stir and add salt and pepper to taste.