Creamy Carrot-Ginger Soup

5.0 (1 reviews)

2 Tbsp. extra virgin olive oil
1 large onion, diced
1/2 tsp. sea salt
2 lbs. carrots, peeled and cut into ½-inch rounds
5 cups vegetable stock
1/4 cup long-grain white rice
1 tsp. lemon juice
1 1/2 tsp. ginger juice
2 Tbsp. dill, chopped

• Heat a medium pot to medium heat and add the oil, onion, and salt. Sauté the onions until soft, 5 to 8 minutes. Stir often to prevent browning.
• Add the carrots, cover the pot, and cook over low heat for 5 to 6 minutes. Stir often to prevent browning.
• Add the stock and rice to the pot. Raise the heat to medium-high and bring the mixture to a boil.
• Reduce the heat to low and simmer, covered, for 25 minutes or until the carrots are soft.
• Blend the mix in a blender or food processor until the soup is creamy. If necessary, add additional stock to obtain the desired consistency.
• Stir in the lemon and ginger juice.
• Garnish with the dill and serve hot.

Makes 6 cups

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind