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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
Cook Time: 30 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.