Daal Inspired Ginger Beer Soup
Recipe type: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups of soup
Inspired by: Fresh Restaurant
  • 1 cinnamon stick
  • 1 inch ginger root, grated
  • ½ teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • 1 butternut squash, seeded and chopped
  • 1 sweet potato, chopped
  • 3 cups vegetable broth (I used Harvest Sun Yeast Free Vegetable Bouillon)
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 311 mL can of ginger ale (I used Santa Cruz Ginger Ale for a strong ginger flavour)
  • 2 bartlett pears, diced
  • 2 carrots, chopped
  • 1 cup coconut milk
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 red pepper, finely diced (garnish)
  • Pine nuts (garnish)
  1. In a large soup pot, combine cinnamon, ginger root, coriander, mustard seeds, cumin, butternut squash, sweet potato, and stock
  2. Cover and bring to a boil, then reduce to simmer for 30 minutes
  3. Meanwhile, heat oil. Add onion and cook until caramelized (5 minutes or so)
  4. Add ginger ale, pears, and carrots and cook for 5 minutes before adding to the soup pot
  5. After 30 minutes at a simmer, remove from heat and add coconut milk, salt, and peepper
  6. Remove cinnamon stick before pureeing soup in a blender or food processor
  7. Garnish with red pepper and pine nuts.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/01/daal-inspired-ginger-beer-soup/