Carrot-Ginger Soup

By: Esther Vasa

Carrot-Ginger Soup
Carrots - 4
Celery - 1 rib (optional)
Ginger - 1/2 inch knob
Vegetable Stock - 2 cups (or more depending on the desired consistency)
Cilantro Sprigs - 2
Himalayan Salt to taste


  • Boil carrots and ginger in a cup of vegetable stock on medium heat, until carrots are soft to touch (20 minutes)
  • Transfer the above mixture into a blender and blend along with the other cup of stock, cilantro and salt. Check for consistency. Add stock as needed.
  • Transfer into serving bowls and enjoy immediately.