VEGAN CARROT AND GINGER SOUP

VEGAN CARROT AND GINGER SOUP

5 from 1 vote

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?

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Prep Time 15

Cook Time 30

Servings: 4

Calories: 210

Ingredients Method Notes

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.

Method

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.