“This is a favorite for ginger-lovers and it’s one of the first soups I made when I began working at the Kimberton Café about 13 years ago. The carrot and fresh ginger pair so well together and the quinoa gives the soup its body. You really only need a handful of simple ingredients to make this delicious meal. It remains one of our most popular soups.” – Colin Brett
You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.
What You’ll Need
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, peeled and diced
- 3 tablespoons fresh ginger, minced
- 2 pounds carrots, scrubbed and chopped
- 1 cup celery, diced
- 6 cups water
- ⅛ teaspoon nutmeg
- ½ cup quinoa, rinsed
- Himalayan pink salt to taste
- 2 tablespoons cilantro, chopped (optional)
In a large saucepan, heat olive oil over medium heat and saute onions until translucent. Add ginger and cook for 2 minutes, stirring often. Add carrots, celery, water and nutmeg and continue to cook until carrots are tender. Pour hot soup into blender (or use an immersion hand blender) and puree until smooth. Return soup to pot and bring to a simmer. Add quinoa and cook on medium heat for 10 minutes. Cover, take off heat and let rest for 10 minutes. Sprinkle cilantro on top of each bowl of soup when ready to serve.
Recipe from the Kimberton Whole Foods Cookbook: A Family History with Recipes