Now that Fall is here, why not start making delicious soups?  Here is a simple and easy to make carrot soup!


One 5 pound bag carrots

Two stalks celery

¼ White onion

2 heaping tablespoons ginger

½ clove garlic, minced

Sea Salt


Lemon Herb Seasoning (I use Williams-Sonoma, but Mrs. Dash and McCormick also make a good one)

1 tablespoon Margerine

1 tablespoon Olive oil

32oz of chicken stock (Use water if you would like this completely vegetarian)



  1. Chop carrots, celery and onion into uniform pieces.   Mince Garlic. Set aside and heat a stockpot on medium to high heat.
  2. When pot is warm, add margarine and ginger.  Stir ginger into melting margarine until you get a good strong aroma of ginger going.  Add garlic, stir.
  3. Add carrots, celery and onion to your ginger and garlic mixture.  Add olive oil and mix well over the medium high heat.
  4. Add salt, pepper and lemon herb seasoning.  About ½ teaspoon salt/pepper and about a teaspoon of lemon-herb seasoning.  You can add more seasoning after soup is cooked if you want to.
  5. Stir vegetables for a couple of minutes until the onions begin to go translucent.  Pour in your chicken stock or water.
  6. Bring to rapid boil and then cook on medium-low heat for 25 minutes.
  7. After the carrots become tender, use an immersion blender and blend soup to desired consistency.  Taste, add necessary seasonings to suit your palatte. 

Serves about 6

***Note: If soup is too thick, simply thin with water.  Taste again after thinning, you may need to add more seasoning.

Jana Gersten

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