Carrot and Ginger Soup


  • 6 TBSP ghee
  • Vata churna
  • 1 large yellow onion, chopped
  • 1/4 cup finely chopped ginger root
  • 3 cloves garlic, minced
  • 7 cups vegetable stock
  • 1 cup dry white wine
  • 1 1/2 lb. carrots, peeled, cut into 1/2" pieces
  • 2 TBSP fresh lemon juice
  • Pinch curry powder
  • Salt & ground pepper
  • Snipped fresh chives or parsley


Melt ghee in large stock pot over medium heat. Add onion, ginger and garlic and sauté for 15-20 minutes.

Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

Purée the soup with a hand/submersion blender or for smoother soup, purée in a blender or processor.

Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley.


In South Central PA, you can find organic veggies here.

Vata Churna can be ordered from here.

High quality salts, herbs, spices, seeds and nuts can be found here.

You can buy all natural, additive-free wine here.

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