Carrot Ginger Soup

The taste of carrots with ginger is a sweet treat.


6 – 8

Ready In:

1 hour



Good For:

Lunch or Dinner


About this Recipe

By: HempNut Cookbook

In cooler weather, soup always fits the bill. This recipe is so tasty!



  • 1 tablespoon extra-virgin olive oil (or hempseed oil)
  • 1 red onion, diced
  • 2 cloves fresh garlic, minced
  • Sea Salt
  • 2 teaspoons grated fresh ginger – set aside juice extracted
  • 1 tablespoon mirin
  • 4 cups diced carrots
  • 1 cup peeled and diced butternut squash
  • 5 cups spring or filtered water
  • 1/2 cup shelled hempseed
  • 1 to 2 scallions, thinly sliced on the diagonal
ginger 510x510

Step by Step Instructions

Step 1

Place the oil in a soup pot. Add the onion and garlic and place over medium heat.

Step 2

When the onion begins to sizzle, add a pinch of salt and sauté for 1 to 2 minutes.

Step 3

Stir in the ginger juice and mirin and sauté for 1 minute.

Step 4

Stir in the carrots and squash and sauté until shiny with oil. Add the water, cover and bring to a boil.

Step 5

Reduce the heat to low and cook until the carrots are quite soft, about 40 minutes.

Step 6

Season to taste with salt and simmer 5 minutes longer.

Step 7

Transfer the soup to a food processor or food mill and purée until smooth.

Step 8

Return to the soup pot and simmer 2 to 3 minutes.

Step 9

To serve, spoon the soup into individual bowls and sprinkle with the hempseed and scallions.

Step 10


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