Spice it Up

Another storm hits the Northeast (seems to be the theme this month), although this time mother nature means business dumping a ton of snow and heavy rain, making it very wet, slushy and blustery. I'm happy to be home safe and warm with my three furry companions- spending most of the day juicing, cooking and  listening to Stevie Wonder with  a glass of wine imagining  Spring just around the corner.

For the moment I couldn't think of a better way to nurture my body and spice things up so I made soup! I love carrot ginger soup colorful and fragrant it's a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup with just a touch of sweetness and a touch of spice. Full of vitamin C and a heady dose of iron. Ginger has been shown to warm the respiratory tract and help soothe budding colds and flu, not to mention  so comforting for the winter blues. This version of the soup is vegetarian and vegan.

I was craving  naan bread to dip in the soup but settled for a crusty french baguette, I hope you enjoy it as much as I did!

Carrot Ginger Soup


  • 3 tbsp olive oil

  • 1/2 yellow onion, diced

  • 1/4 cup fresh ginger, minced

  • 4 cups chopped and peeled carrots (about 1 1/2 pounds)

  • 3 cups vegetable broth

  • 1 1/2 cups orange juice

  • dash nutmeg

  • salt and pepper to taste


In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.

Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add orange juice and stir well. Working in small batches and using a food processor or blender, process soup until smooth.

Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt if desired and enjoy!