• Monday, November 30, 2020

Sakara Life’s Carrot Ginger Soup
January 2, 2019

1 Yellow onion (chopped)

8-10 Medium sized carrots (peeled)

1.5 Inch knob of fresh ginger (chopped)

1 Garlic clove (chopped)

1 Apple (chopped)

4 Cups vegetable broth

1.5 tsp Turmeric powder





Toasted sesame seeds


Toasted sesame oil

Coconut milk


1. Preheat oven to 400 degrees.

2. Chop the onion, garlic, apple, ginger, and peel the carrots. Place the whole carrots on a baking sheet, and drizzle with olive oil, salt, and pepper. Toss and roast in the oven for 20-25 minutes, or until they are fork tender.

3. While the carrots are roasting, place the garlic and onion in a soup pot with the olive oil, salt, and pepper, and sauté until they become slightly translucent. Add the apple, ginger, and turmeric, and keep sautéing. Add in a splash of vegetable broth if any starts to stick to the bottom of the pan.

4. When carrots are finished roasting, set aside about 2 whole carrots, and chop the rest into big pieces. Add them into the pot with the rest of the broth. Simmer over low heat until the broth comes to a boil. Then, turn the heat off.

5. Using a blender (hand or regular), blend until the soup is smooth, or to your desired consistency. If the soup is too thick, slowly add in a little more broth – be careful not to add too much at once.

6. Divide the soup into bowls, top with the side of whole roasted carrots, toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy).