Carrot Ginger Soup

Ginger-licous, this is a simple, easy and tasty soup for any season. It makes for an elegant first course or a light lunch.


  • 1/2 cup vegetable oil
  • 1-pound bag baby carrots (any type would work)
  • 1 small onion, roughly chopped
  • 1 2-to-3-inch piece of raw ginger, peeled and grated
  • salt and freshly ground pepper
  • 1/2 teaspoon five-spice powder
  • 2 cups chicken or vegteable stock
  • 2 teaspoons curry powder
  • cilantro, for garnish (optional)


Add the carrots, onion, stock and ginger and cook until the vegetables are just soft, about 5 minutes. Transfer soup to blender and puree. Return to pot and simmer. Season with salt and pepper. Add the 5 spice and water for preferred consistency, then cover and boil for about 20 minutes. Ladle into bowls, top with a fried egg and garnish with cilantro, if desired.


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