Carrot and Ginger Soup with Millet

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Cook the millet in the vegetable stock until all the liquid has been absorbed (be careful, the millet tends to burn towards the end, stir well and be careful!).
Fry the onion in oil in a large saucepan, add a little water and the peeled carrots cut into wide slices. Peel the ginger, cut into thin slices and add, season with a little salt and agave syrup and simmer.
When the carrots are done, only add about 3/4 of the millet and puree, then add the orange juice and continue pureing. Season to taste with salt and pepper and stir again.
If the soup is too thin, add more millet. If there is leftover millet, it can be frozen well and used in other soups or as an accompaniment to stir-fried vegetables.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.