Carrot Ginger Vegan Soup

Here at Willy B Mum, we love San Francisco based Mother and Daughter Chef Team - Paulding and Co. Terry and Tracy (respectively) work together at Emeryville Kitchen, a full catering kitchen which specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. This is portrayed in many ways but one of our favorites, is daughter Tracy’s Cook! Programs, which are targeted towards children from 9 years of age and up.

It is so very important to teach young ones the basics of cooking their own food, as it is unfortunately not a priority in our schools like it was when I was growing up. And, realistically in some parts of the United States, it’s considered a skill of the past.

Carrot Ginger Soup

Carrot Ginger Soup

Feeling inspired after seeing the photo above; why not make your own Paulding’s light weight (at around 53 calories per serving) Carrot Ginger Soup. Besides being delicious, it is incredibly easy to make. You’ll be feeling like a gourmet Chef in no time!

Carrot Ginger Soup
Yield: 6 servings (about one cup each)

What You Need;

  • 1 onion
  • 1 lb. carrots
  • 1-inch piece ginger
  • 1 clove garlic
  • 2 tsp. olive oil
  • Pinch cayenne pepper, or more to taste
  • 1 quart water plus 1 Tbs. light miso paste
  • salt & freshly ground pepper to taste (or white pepper)
  • Chiffonade of basil or Thai basil for garnish

What To Do;

  • Peel and coarsely dice onion
  • Peel and slice carrots
  • Peel and slice ginger (scrape skin off ginger with the dull back-side of a paring knife)
  • Peel and chop garlic
  • Warm olive oil in a heavy bottomed saucepan
  • Add onion, carrots and ginger
  • Sauté over medium heat until starting to soften
  • Add garlic, and continue to cook for a minute longer
  • Add cayenne, water and miso paste, and bring to a boil over high heat
  • Turn down to a simmer and cook, covered for 15 minutes
  • Taste, and add salt and pepper as needed
  • Continue to cook another 10 minutes, until very soft. Puree in the blender until smooth.
  • Adjust seasonings and add more water if too thick
  • Garnish bowls of soup with a chiffonade of fresh basil or Thai basil, and serve

My family prefers only to serve & use organic foods as the whole vibe of eating pesticides and chemicals on our food is very frightening. More so, for my Son, I worry about him more than myself… but doesn’t every Mother!

Peace, Love and Plants Make The World Go Around!
Thank-You for stopping by to read Willy B Mum!

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