Carrot-Ginger Soup


1 onion
2 celery stalks
5 c carrots (cut in 1/8″ rounds)
4 c water or vegetable stock
1/2 tsp dulse powder
1/2 tsp Bragg’s liquid aminos
1/2 tsp basil
3 clv garlic (chopped)
2 tsp ginger (chopped or grated)
fresh dill (to taste)


Boil water or vegetable stock. Chop the onion, celery and carrots and add to water. Add the dulse powder, Braggs, basil, garlic and ginger. Reduce heat and simmer, covered, for 10-15 minutes until the carrots are tender. Remove 1 ½ cup of the sliced carrots from the soup and set them aside. Strain the remaining soup reserving the broth, and puree the vegetables in a blender. Recombine the carrots, puree, and the broth. Stir well and bring the soup to a gentle boil. Season with dill to taste.

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