The Flaming Vegan

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Ready To Go Mason Jar Soups + Curry Ginger Soup Recipe
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Ready To Go Mason Jar Soups + Curry Ginger Soup Recipe

I finally got sick last week and it lasted for a good 5 days. I wasn't wanting to make a new meal each time I ate, and I didn't want to create lots of dishes and I had already eaten myself into a naughty "cookie comfort food coma", so that made me feel even ickier. I forgot about the obvious "What to eat when you are sick" food and that was soup! I live in Canada and the chilly weather makes warm soup even more enticing. Plus, I could make a big batch of soup that would last me at least 2-3 days and minimize food prep I had to do while sick.

Once I made a few servings worth of the soup recipe mentioned below, I stored it in mason jars that I had been saving to drink green smoothies out of. Most of them came from tomato sauces or pickled vegetables. I wasn't planning on eating this way, but I found that it is very nice to simply drink the soup out of the mason jar instead of transferring it into a bowl and eating it with a spoon. I already drink green smoothies for breakfast a lot of the time, but this morning I replaced that cold beverage with some warmed up curry ginger soup and drank it from the mason jar. (I did warm it up slightly in a pot first so it wasn't cold) This isn't a new idea, obviously, but I had never actually done it before. It makes for an easy "to go" meal that is super healthy and comforting in the chilly weather and/or when you're sick. Anyway, enough rambling! Here is the recipe:

Curry Ginger Carrot Cauliflower Soup


  • 1/2 head cauliflower, chopped into pieces
  • 2 large carrots, chopped
  • 1 cube mushroom/vegan bouillon, optional
  • 1 tbs curry powder
  • 1" piece ginger, peeled
  • 2 garlic cloves
  • 1 tbs nutritional yeast, optional
  • 2-4 cups water (depending on how thick you like your soup)


  1. Add all ingredients into a pot, bring to a boil, then reduce heat to a simmer with the lid on and cook for about 20 minutes, or until the vegetables are relatively soft.
  2. Allow to cool off a bit and transfer into a Vitamix or blender (you may have to do it in a couple of batches) and puree until smooth. You may want to leave it slightly chunky, but since the veggies are already soft, it'll still be easy to sip out of a mason jar, if that's how you choose to eat/drink it.
  3. Allow soup to fully cool before transferring to the fridge. You can also store some in freezer-safe containers in the freezer.

Plus, 2 of my favourite Soup Recipes:

  1. Curried Split Pea Soup
  2. Creamy Sweet Potato Soup
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