Carrot Ginger Soup

In my never ending search to find things that will help me with my pain issues, I use ginger a lot.  This weekend, I was at a Mother’s Day brunch and they had carrot ginger soup, so I decided to try a version, healthy version, of my own.  This turned out really good.  It’s not completely Fuhrman friendly, though.  To make it Fuhrman friendly, you could skip the Earth Balance butter substitute and salt and just add everything to the vegetable broth and let it simmer.  Here’s the recipe:


Carrot Ginger Soup


3 Tablespoons Earth Balance Butter Substitute

1 Med. Onion, chopped

2 Tablespoons Minced Ginger

4 Large Cloves Garlic, minced

Salt and Pepper, to taste

2 Pounds Carrots, peeled and chopped

32 Ounces Vegetable Stock

Bay Leaf

2 Teaspoons Curry Powder

1/2 Cup Coconut Milk


In a medium sized stock pot, saute the onion and ginger until the onion is translucent.  Add a pinch of salt and pepper, to taste.  Add the garlic and saute for another 5 minutes, on medium low, until garlic is fragrant.  Add the carrots, vegetable stock, bay leaf, and curry powder and simmer for another 20 – 30 minutes until the carrots are thoroughly soft.  Remove the bay leaf and use an immersion blender to puree the soup.  If you don’t have an immersion blender, you can use a blender (just make sure to put a towel over the top of the blender so the heat doesn’t blow the top off the blender, and burn you, and send your soup spewing across the kitchen).  Add the coconut milk and stir thoroughly. Makes probably about 6 servings, although my 3 kids and I finished off the whole pot in one lunch.


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