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Star in Your Life Craft Services: Super Simple Vegan Ginger Carrot Soup

June 6, 2013


Bugs Bunny and I have a lot in common and it’s not just the overbite and love of puns. I like carrots.
They are inexpensive, even the organic variety. They have fiber. And if you ever want to bring color to your plate, this would be the go to vegetable.I was raised vegetarian and to this day I am quite comfy going vegan, especially when it’s delicious.  The ginger gives the soup a kick. The cumin provides a bit of smokiness. The soy milk makes it creamy. All you have to do is make it. It’s so simple that you don’t need the luck of a rabbit’s foot to do a good job making  this recipe.

Hare, hare.

4 C of water

4 chopped carrots

1 garlic shredded garlic clove

1″ piece of fresh ginger

1/2  t ground cumin

1/2 t cinnamon

1 C soy milk

4 springs of parsley

Making It:

  1. Add water, salt, carrots, garlic clove and ginger to pot
  2. Boil carrots until tender
  3. Add cumin, cinnamon and soy milk and let the mixture simmer for an additional minute
  4. Toss out the ginger and then pour the fragrant mixture into food processor  or use immersion blender to whir it up until the mixture is smooth.
  5. Add parsley for garnish. You can also decorate the top of the soup with chives, rosemary, sage or thyme.
  6. You can also sub almond milk, which I love, for the soy. You’ll just have to contend with more calories.

Makes 4 servings

63 calories per serving

This recipe is:
Cholesterol free
Low in saturated fat
High in dietary fiber
Very high in manganese
High in magnesium
High in potassium
Very high in vitamin A
High in vitamin B 6
High in vitamin C

Need I say more?

Shine on.

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