Carrot Ginger Soup with Curry


(Makes Six to Eight Servings)


Olive oil 2 tablespoons
Onions, chopped coarsely 10 ounces
Apple juice 2 cups
Carrots, peeled and chopped coarsely 2 pounds
Vegetable stock or water 6 cups
Fresh ginger, grated 1 ounce
Curry powder 1 tablespoon
Honey 1 tablespoon
Salt 1 1/2 teaspoons
Pepper 1/4 teaspoon

Cooking Instructions

  1. In a pot, over medium-low heat, warm the olive oil
  2. Add the onions and cook for 5 minutes or until soft
  3. Add the carrots, apple juice, and stock or water and cover and cook for another 30 minutes or until very soft
  4. Add the ginger and curry and puree
  5. Add the honey
  6. Season with salt and pepper

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