Vegan Carrot and Ginger Soup

Alright, let’s get one thing straight: Vegan Carrot and Ginger Soup isn’t just any ordinary soup. Think of this as a warm hug on a cold day, combining the earthy flavors of carrot with the spicy kick of ginger. Plus, it’s vegan! So, who’s up for a cooking adventure?

What You’ll Need for Vegan Carrot and Ginger Soup:

• Carrots: Grab 6 large beauties (that’s about 450g).
• Ginger: A 2-inch chunk (5 cm) should do the trick.
• Olive Oil: Just 2 tbsp (30 ml) will set the stage.
• Onion: One medium onion, diced up finely.
• Garlic: Smash and mince 2 cloves.
• Veggie Broth: 4 cups (940 ml). Store-bought or homemade, your call.
• Coconut milk: One can (400 ml) for that creamy touch.
• Salt & Pepper: Because, well, flavor.

Time Alert: Expect about 15 minutes of prep and 30 minutes of actual cooking.

Servings: This batch is good for 4 folks.

Nutrition Corner (Per Serving):

• Calories: 210
• Protein: 3g
• Carbs: 28g
• Fiber: 6g
• Sugars: 10g
• Fat: 9g
• Saturated Fat: 6g
• Sodium: That’s 900mg for those tracking.

The Vegan Carrot and Ginger Soup Game Plan:

1. First things first, get those carrots ready. A good wash, a quick peel, and chop them up.
2. Peel and slice the ginger next.
3. Fire up a big pot and warm up the olive oil, medium heat should do.
4. Onion’s turn to shine! Sauté until they’re all soft and clear. That’s about 3-4 minutes.
5. Toss in that garlic and ginger combo, stirring and letting them hang out for about 2 minutes.
6. Carrots join the party now. Stir and let them get acquainted for 5 minutes.
7. In goes the vegetable broth. Throw in salt and pepper as you feel right.
8. Once it starts boiling, take it down a notch. Let it all simmer for about 20 minutes. Those carrots should be nice and tender by then.
9. Turn off the heat and blend until it’s all smooth. If you’ve got a hand blender, perfect. Otherwise, use whatever blender you’ve got on hand.
10. Now, stir in that creamy coconut milk and warm it up again for 5 more minutes on low heat.
11. Quick taste check! Adjust anything if you need to.

Pro Tips:

1. Want a bit more zing? Add a pinch of chili flakes when you’re sautéing.
2. Not a fan of coconut milk? Try almond or even oat milk. It’s all good.
3. Leftovers? Seal it in a container and it should be good in the fridge for 3 days.

Serving Thoughts:

• Got some crusty bread? Dunk it in! Seriously, game changer.
• A tangy side salad would be a nice refreshing contrast.
• Maybe sprinkle some seeds on top. Adds a fun crunch.

Alright, AH7 fam, there you have it. Your guide to a delightful bowl of Vegan Carrot and Ginger Soup. Perfect for when you need some warmth and nutrition. Happy cooking and till the next kitchen adventure!

VEGAN CARROT AND GINGER SOUP

Alright, let’s get one thing straight: Vegan Carrot and Ginger Soup isn’t just any ordinary soup. Think of this as a warm hug on a cold day, combining the earthy flavors of carrot with the spicy kick of ginger. Plus, it’s vegan! So, who’s up for a cooking adventure?

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Nutritions

Nutrition Facts

VEGAN CARROT AND GINGER SOUP

Amount per Serving

Calories

210

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

6

g

38

%

Sodium

 

900

mg

39

%

Carbohydrates

 

28

g

9

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Carrots: Grab 6 large beauties that’s about 450g.
• Ginger: A 2-inch chunk 5 cm should do the trick.
• Olive Oil: Just 2 tbsp 30 ml will set the stage.
• Onion: One medium onion diced up finely.
• Garlic: Smash and mince 2 cloves.
• Veggie Broth: 4 cups 940 ml. Store-bought or homemade, your call.
• Coconut milk: One can 400 ml for that creamy touch.
• Salt & Pepper: Because well, flavor.

Instructions

• First things first, get those carrots ready. A good wash, a quick peel, and chop them up.
• Peel and slice the ginger next.
• Fire up a big pot and warm up the olive oil, medium heat should do.
• Onion’s turn to shine! Sauté until they’re all soft and clear. That’s about 3-4 minutes.
• Toss in that garlic and ginger combo, stirring and letting them hang out for about 2 minutes.
• Carrots join the party now. Stir and let them get acquainted for 5 minutes.
• In goes the vegetable broth. Throw in salt and pepper as you feel right.
• Once it starts boiling, take it down a notch. Let it all simmer for about 20 minutes. Those carrots should be nice and tender by then.
• Turn off the heat and blend until it’s all smooth. If you’ve got a hand blender, perfect. Otherwise, use whatever blender you’ve got on hand.
• Now, stir in that creamy coconut milk and warm it up again for 5 more minutes on low heat.
• Quick taste check! Adjust anything if you need to.

Notes

• Want a bit more zing? Add a pinch of chili flakes when you’re sautéing.
• Not a fan of coconut milk? Try almond or even oat milk. It’s all good.
• Leftovers? Seal it in a container and it should be good in the fridge for 3 days.