• Flip Aguilera

Carrot Ginger Soup

It's soup season and Sweat Nation loves when the soup comes around. Carrot & Ginger combined with a little Thai chili paste gives this soup a deep, spicy flavor. Cardamom is a classic ingredient for pairing with ginger, and especially for curries. Use this recipe as a means to experiment with the spice.

Serves: 4

Here's what you need:


  • 3 tablespoons Coconut Aminos

  • 2 pounds carrots, peeled and sliced ¼ inch thick

  • 2, 2-inch pieces fresh ginger, peeled and thinly sliced

  • 1 large yellow onion, peeled and chopped

  • coarse sea salt and freshly ground pepper to taste

  • 1 teaspoon Slow Roasted Garlic

  • 1 teaspoon Thai red curry paste

  • 1 can coconut milk

  • 2 teaspoons fresh lime juice

  • 1 pinch cardamom (or to taste)

Instructions 1)Heat Soy Ginger in a large pot over medium. Add the carrots, onion and ginger and season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. 2)Add Slow Roasted Garlic, curry paste, coconut milk, and 5 cups water. Bring to a boil, reduce to a simmer, and cook until the carrots are very tender and the flavors meld, about 30 minutes. 3)Puree the soup in batches in a blender or right in the pot with an immersion blender. Thin with water if it’s too thick, simmer a little if too thin. Adjust seasoning with lime juice, salt and pepper. Serve the soup topped with a drizzle soy ginger

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