Curried Carrot Ginger Soup: You're Getting Warmer

I think of winter as a time for reflection of the past year–a time for going inward. Winter is also a time for nourishing the soul and the body. One of my favorite ways to nourish is through the bounty of seasonal local foods. I love nothing more than a nice bowl of soup to accompany me during this time of year.
By / Photography By | November 15, 2011


Most traditional wintertime soups are served hot, to warm us from the inside out. This soup celebrates the root vegetables of fall harvest in a warming and vibrant way.

The twist: No heat is used in the making of this delicious dish. The ginger and curry do the warming here, providing the body with the benefits of healthy blood circulation and a boost to the immune system. Just what we need as we hunker down, reflect and look forward to spring.


  • 5 medium-size carrots, washed and chopped into 1-inch pieces
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons yellow onion
  • 2 cloves garlic, peeled and coarsely chopped
  • 2 stalks of celery, chopped into 1-inch cubes
  • 1 tablespoon ginger, finely minced
  • 3/4 cup green cabbage
  • 2 tablespoons light miso
  • 2 tablespoons wheat-free tamari
  • 1 teaspoon spicy curry powder blend
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • 2 1/2 cups water (use more or less, depending on consistency preference)
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