When I used to spend 100% of my money on food I would go to Whole Foods and buy their warm, vegan carrot ginger soup. I loved it. It’s been a good few years since I’ve spend a few bucks on a tiny thing of soup. I think I made a blender full for less than the cost of buying a tiny 8 oz container. Whole Foods, you a Rich Bitch!
1 lb carrots, .5 lb potatoes, 1/2 onion, 1 TB oil, small thumb sized ginger, garlic (fresh or powder), 1-2 limes, salt & water
- Chop & boil carrots and potatoes. Saute onions in 1 TB oil with a dash of salt. If you’re using fresh garlic saute with the onion.
- Let veggies cool a little after they become soft. Once slightly cooled, blend veggies in a blender. Add sauteed onions, grated ginger, dash of garlic powder, 2-4 TB lime juice & 1 ts salt.
- If you have a ton of boiled veggie water left over then just add some to the blender, blend and add more as needed. I had to add water since I didn’t have much water left in the pan. I aim for a thick but smooth texture.
- Taste to ensure you have enough salt and lime. ENJOY
For more details on this recipe watch my video below. This recipe was inspired by Whole Foods Market Recipe.