Over-indulgence on meaty proteins over the past couple of weeks spurred a family decision to try out some vegetarian delicacies this weekend. Inspired by the Domestic Geek’s Youtube recipe, we chose to try out this incredible Carrot & Ginger soup. Not only was the recipe easy to make, it tasted delectable. Due to the lack of greens, the soup was accompanied by a Broccoli-Pomegranate Parmesan Salad and Colombian coffee.


  • 3 Medium carrots
  • 3 Medium shallots
  • Generous shreds of ginger root
  • Salt (as needed)
  • Black pepper (as needed)
  • Nutmeg (1/4 tsp)
  • Coriander leaves
  • Canola oil (2 tbsp)
  • Greek yogurt (1/2 cup)
  • Heat your favorite oil in a deep pan and sweat onions.
  • Once translucent, mix in diced carrots and generous shreddings of ginger roots.
  • Once the ginger flavor is infused and smell wafts, pour in water or stock. I used water, but the original recipe recommended chicken stock.
  • Cover the pan and let simmer for 30 minutes.
  • Add salt and a dash of nutmeg. If more peppery flavor is desired, add more crushed black pepper at this stage.
  • Employ a hand blender at this stage and blend till desired consistency. I opted for a very creamy texture.
  • Pour into a soup bowl and drop a dollop of Greek yogurt in the middle.
  • Garnish with coriander leaves and ginger root shavings.