Carrot Ginger Soup

Soup is great for lunch at home or in a thermos for school. The blend of Asian flavors and citrus in this recipe are pleasantly refreshing additions. A few tips: ginger can be easily peeled with a spoon-just scrape the skin away. It's much faster and you'll have a lot less waste. If you're making fresh vegetable stock take time to make a double or triple batch, use what you need and freeze the rest in ice cube trays. Store the stock cubes in zip-lock freezer bags and use them as needed. This method works for all stocks.

Number of Servings



  • 1 teaspoon fresh ginger peeled and grated
  • ½ cup leeks, ¼-inch slice
  • 1 Tablespoon canola oil
  • 1 quart vegetable stock
  • 1 Tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups carrots, large dice
  • 1 cup celery, large dice
  • 1 Tablespoon orange juice


  1. Sauté ginger and leeks in soy oil until tender.
  2. Add stock, soy sauce, salt, and pepper. Bring to a boil and reduce to simmer for 10 minutes.
  3. Add carrots and celery and cook for 20 minutes. Remove from heat and purée with a hand blender or in a standard blender.
  4. Add orange juice, check seasoning, and serve. 
Nutrition Facts