Carrot Ginger Soy Soup Recipe

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Carrot Ginger Soy Soup | Serves 6 to 8.

This is a rich and creamy soup, with the zip of ginger to balance the sweetness of the carrots.

1 tablespoon olive oil
2 medium onions, chopped
6 carrots, chopped
8 cloves garlic, chopped
4 cups Vegetable Stock
2 cups soy milk
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons ginger
1/2 cup crumbled Farmer Cheese, for garnish


1. Heat the oil in a large saucepan over medium high heat and sauté the carrots and onions until the onions are translucent, about 5 minutes.

2. Add the garlic and continue to sauté until the carrots are softened, about 5 more minutes. Add small amounts of vegetable stock if the mixture gets too dry.

3. Add the vegetable stock, soy milk, salt, white pepper and ginger. Reduce the heat to low and simmer for 20 more minutes. Puree the soup in a blender. Serve hot or cold, garnished with a sprinkle of cheese.