Carrot Ginger Anelli Soup

Cozy and so flavourful, make a batch of this delicious soup for your next rainy day. It's also the perfect weeknight soup recipe, ready in only 35 minutes!

Carrot Ginger Anelli Soup

Gluten-free | Vegan - The perfect rainy day soup


My Kale Kitchen

10 Minutes
25 Minutes
35 Minutes
Serves 3-4


  • Drizzle of olive oil
  • ¾ cup chopped onions
  • 4 garlic cloves, chopped
  • 1½ carrots, chopped
  • 1-2 tbs fresh ginger, chopped
  • 2 + 2 cups of water
  • 1/3 cup fresh parsley
  • ¼ cup Tamari (or soy sauce, non-gluten-free option)
  • ¾ - 1 tsp salt
  • 6 – 10 twists of freshly ground black pepper
  • 227 g uncooked Anelli
  • Optional garnish: Fresh parsley


  1. Place a large pot on medium heat.Once hot, drizzle some oil and spread it around evenly. Add onions and garlic and cook until onions turn lightly golden-brown.
  2. Add carrots and ginger and cook for2-3 minutes. Mix in 2 cups of water and cook until the carrots are cooked through. When you feel the carrots are 70% cooked, mix in parsley.
  3. Once the carrots are cooked through, transfer the contents of the pot to a blender, along with Tamari, salt, black pepper and the remaining 2 cups of water. Blend until smooth and well combined.For a thinner soup, add some more water as per preference.
  4. Transfer the soup back to the pot and heat to the desired temperature.
  5. While the soup is heating, follow package instructions and cook Anelli. Add Anelli to the soup and garnish with fresh parsley before serving.
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