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Carrot Ginger Soup

  By Kris Giovanini  ,

February 1, 2016

This creamy and nutrient dense soup recipe is from Jill's Restaurant in Boulder, Colorado.

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1 cup peeled garlic (see note below)

1 cup peeled ginger (see note below)

1 cup onion, rough chop

1 cup rice wine vinegar

pinch chili flakes

3 lbs carrots, peeled & chopped

2 quarts coconut milk

agave nectar or brown sugar to taste

1 cilantro bunch


Simmer the garlic, ginger and onion in a pot with oil at low heat (see recipe note)

One the veggies are softened, add the rice wine vinegar and reduce to a syrup

add a pinch of chili flakes (start small, you can always add more later)

add the peeled and chopped carrots to the pot and saute the mixture over medium heat stirring constantly for 15 minutes

add the coconut milk and bring to a simmer

cook until the carrots are soft

add the cilantro to the pot and puree until smooth

add agave nectar or brown sugar to taste depending on desired sweetness

add water to desired consistency

salt and pepper to taste

It is important to simmer the garlic and ginger for a long time in order for the taste to mellow. Chef Steve suggests that the first time you make this soup, that you use only half of the stated amount of garlic and ginger.

Every Friday, Jill's Restaurant in Boulder, Colorado offers an tantalizing vegan buffet featuring soups, salads, pizza, pasta, vegetables and grain dishes not to mention several "to die for" desserts. The vegan Friday buffet features an ever-changing array of vegan dishes which provides vegans with a wonderful dining option while also introducing vegan cuisine to those interested in expanding their palates. If you are ever in Boulder ~ or near Boulder ~ plan to attend the Friday vegan buffet at Jill's
Jill's Restaurant.



  1. Jennifer Jankovich says:

    Are you sure it’s a cup of peeled garlic? Seems like a lot…I love garlic but Wow!!😊

    • That was my reaction too, Jennifer! I’ve made this recipe twice now, both times using 1 cup of peeled garlic and I did not find that amount overwhelming. I imagine it’s because the soup actually cooks for quite a long time, several hours after all is said and done. Chef Kaufman from Jill’s stated that you can always adjust the amount of garlic in any recipe. this one included. Thanks and please let me know how yours turns out.

  2. Doug Meier says:

    I made this today and it is definitely for ginger lovers! The ginger flavor was strong, so if you don’t love ginger be sure to reduce the amount of ginger you use.


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