Two a Healthy Life

One couple on a mission to become healthy

Soup: Carrot Ginger


Nathaniel and I eat a lot of soup for a few reasons: It’s filling, it can be really low in calories and you can make a whole lot of it at once. Nathaniel takes soup to work for lunch nearly everyday and I usually have the same thing at home.

But- I also really love cooking and trying new recipes.

Yesterday I tried a new recipe for carrot ginger soup from The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. It turned out delicious which is why I decided to share it here.

This soup is even healthier than the lentil soup we usually eat so I predict you will see it mentioned with frequency in the future.

I just purchased ‘The Vegan Table’ (although I am not vegan) because it has great photos and health information for every recipe which makes choosing new and healthy recipes easier than some other cookbooks do. Also – you can always adapt the recipes for your own lifestyle.

For example: I used low sodium chicken stock instead of vegetable stock and the feta was added for the photo but it tasted great on top.

Carrot Ginger Soup

(Yield: 4 Servings)

7 or 8 large carrots, peeled and cut into rounds

1 large yellow onion, diced or sliced

2 medium yukon gold potatoes quartered

2 tsp ginger minced

2 garlic cloves minced

4 cups chicken or vegetable stock

salt and pepper to taste

(If you stay true to the recipe and use vegetable stock each serving only has 145 calories and 2 g fat)

  1. Sautee onions in a medium to large put using either butter olive oil or water (water is used in original recipe)
  2. Once Onions are soft add potatoes, garlic, ginger and carrots to the pot.
  3. Pour in enough liquid (chicken or vegetable stock) until vegetables are covered
  4. Simmer ingredients until carrots and potatoes are easily pierced with a fork
  5. Blend all ingredients in a blender till you have a nice thick soup – you can add more stock to thin the soup if you wish
  6. Season to taste and enjoy!

Author: Alex Washburn

I am a photo editor living in California.

2 thoughts on “Soup: Carrot Ginger

  1. Good job guys! I really like the blog, I just read through the whole thing! I myself am trying to get into better shape and this blog is a sort of inspiration to me to keep up with my running. My main problem is probably the amount of calories I am consuming on a daily basis so I will have to look into all that. One thing that I have learned though is how simple drinking a glass of water or having an apple is great for curbing those hunger cravings. Good luck with it all and can’t wait to read more!

    • Alex Says: Hey Joe! I wouldn’t have thought that I could eat the way we’ve been eating and not be really sad and hungry all the time. I’v embraced tea along with water to curb the cravings. I eat cuties instead of oranges because they peel easier and it gives you something to DO with the food before you eat it. I love beer but you’re going to see on friday that I am trying to stick to lower calorie drinks… get in touch with my russian heritage (kidding). See you tomorrow!

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