Carrot-Ginger Soup
Try this Carrot-Ginger Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons cinnamon
- 1/4 cup lemon juice
- 2 tablespoons black pepper
- 2 teaspoons nutmeg
- 3/4 cup salt
- 20 pounds carrots peeled and medium dice (30 lbs unpeeled)
- 2.5 pounds ginger chopped (about 2 quarts)
- 6 spanish onion medium dice
- 6 granny smith apples unpeeled and medium dice
- 16 quarts vegetable stock/water
- 2 quarts white wine
- Carbohydrate 1913.34189275482 g
- Cholesterol 0 mg
- Fat 93.4932687977083 g
- Fiber 436.805889792847 g
- Protein 199.384946181986 g
- Saturated Fat 27.1199734830626 g
- Serving Size 1 1 Serving (12776g)
- Sodium 90404.138842597 mg
- Sugar 1476.53600296197 g
- Trans Fat 27.2302018530089 g
- Calories 8940 calories
Sweat the carrots, onions, apples, and ginger in the blended oil until tender. Add salt, pepper, cinnamon, and nutmeg. Add the white wine and lemon juice. Add the vegetable stock/water. Cook for 20 minutes. Puree with the immersion blender. Cook 30 minutes more. Adjust seasoning. Finish by pureeing in vita-mix blander.
