Carrot Ginger Soup

By April 6, 2011Uncategorized

1 lb white onions

1 bunch celery coarsely chopped

4 lbs carrots, coarsely chopped

2 lbs sweet potatoes, coarsely chopped

1 can diced tomatoes

6 oz ginger, unpeeled

1 bulb garlic, unpeeled

1-2 jalapenos

4 cubes vegetable bouillon

4 bay leaves

1 can coconut milk

1 gallon water

Agave syrup

Lime juice

Black pepper


Put all ingredients in a soup kettle.  Bring pot to a boil. Reduce heat and simmer until vegetables are very tender.  Puree in a blender. Strain. Add agave, lime, black pepper, and salt to taste. From Bastyr University (thanks, Sue!)


Author Terra

More posts by Terra

Leave a Reply