• April 23, 2021



Fresh ginger perfectly complements the flavour of the carrots in this rich soup that can be enjoyed hot, warm or chilled. Feeling adventurous? To change up the flavour, add a teaspoon (or more) of your favourite curry powder or paste.


    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1½ pounds/675g carrots, chopped
    • 1 apple, cored and coarsely chopped
    • 2 teaspoons grated fresh ginger, or to taste
    • ¼ teaspoon ground black pepper
    • 4 cups/1 litre Light Vegetable Broth 
    • 1 tablespoon white miso paste
    • 1 tablespoon apple cider vinegar

    Optional garnishes: snipped fresh chives, chopped fresh parsley, or coarsely ground nigella seeds


    Heat ¼ cup/60ml of water in a large pot over a medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and carrots and cook for 5 minutes longer, stirring occasionally. Stir in the apple, ginger, black pepper and Light Vegetable Broth. Lower the heat to a simmer. Cover and cook until the carrots are soft, about 30 minutes.

    Ladle ¼ cup/60ml of the hot broth into a small bowl or cup, add the miso paste, and stir until blended. Add the miso mixture to the soup along with the apple cider vinegar.

    Working in batches, transfer the soup to a blender and blend until smooth. Taste and adjust the seasonings, if needed. Return the pureed soup to the pot and heat until hot, if needed. To serve, ladle the soup into bowls and top with your choice of optional garnishes.

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