Recipe contributed by Krystal, Vega Team Member
2 medium potatoes
2 medium carrots, cut into a small dice
2 stalks celery, also cut into a small dice
1 medium onion, chopped finely
5 cloves of garlic, chopped
1 Tbsp grated ginger
½ tsp turmeric
½ tsp cayenne pepper
1 tsp ground black pepper
1 tsp coconut oil
4 large sage leaves
Water, as needed
Sea salt to taste
Vega Antioxidant EFA Oil
Wash and dice potatoes, carrots and celery.
Boil potatoes until they are tender; drain and put aside.
While potatoes are boiling, sauté your onions and coconut
oil in a skillet over medium heat until onions become
4Stir in ginger and garlic, add carrots, celery, cayenne,
turmeric and ground black pepper, stirring for another 2
minutes until the carrots begin to soften.
5Next, add enough water to cover the vegetables, bring
to a boil and then turn down the heat and simmer.
Remember to keep it covered, until the carrots are very
tender, about 8 minutes. Add the cooked potatoes (make
sure they are tender) and stir in.
Now put all the vegetables and liquid into a blender and
blend to desired consistency. Dish into bowls, top with
cracked black pepper and sage, and serve!
Stir in one tsp of Vega EFA Oil for added
Omega-3s. (Optional)
Warm yourself up from your finger tips to
your toes with Vega Krystal’s delightful
celery, potato, ginger, carrot soup.
Makes 4 servings.


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