Carrot Ginger Soup with Paneer

This carrot ginger soup is my house soup. I make it almost weekly in the fall and winter. Sometimes we add some other veggies, but this is the base recipe. My secret trick for adding a little more protein and nutritional value is Happy Dairy Canada paneer. I know it seems almost unbelievable but Happy Dairy paneer purees into such a creamy texture is perfect for this soup.

Sharing the ingredients and recipe below. I go very soft on the seasonings in this one, because the carrot and ginger have such a beautiful flavour. I also recommend sticking to veggie stock on this one. It’s definitely a big batch, but it freezes really well, or you can halve it easily.

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Carrot Ginger Soup with Paneer


Carrot ginger soup with paneer



3 lbs of carrots – peeled and chopped rougly
1 large white onion – chopped roughly
2 inch piece of ginger chopped
5 cups of vegetable broth + 1 cup reserved
2 tsp of regular sea salt
1 tsp black pepper
1-2 tsp red chili flakes based on your spice preference
1/2 a block of Happy Dairy Paneer


1. Add the first 4 ingredients into a large pot and simmer on low to medium heat for 20-25 minutes until the carrots and onions are cooked through.
2. Add salt, black pepper, and chili flakes.
3. Blend the vegetable mixture well and crumble in paneer. Blend all together until smooth.
4. Thin out with reserved broth until you are happy with the consistency.
5. Enjoy!


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