Description
This healthy vegan carrot ginger soup is smooth, comforting, and bursting with fresh flavor, making it perfect winter comfort food.
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1.1 lb carrots, roughly chopped
- 2 cups vegetable broth
- 1/4 cup coconut milk (optional)
- 1 tablespoon lemon juice or lime juice
- 1 teaspoon maple syrup (optional)
- Salt and black pepper to taste
Instructions
- Heat oil in a large pot over medium heat and sauté onion, garlic, and ginger for 5 minutes.
- Add the chopped carrots and sauté for another 3 minutes while stirring.
- Pour in the vegetable broth, cover, and simmer for 15 minutes until carrots are tender.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in coconut milk if using and season with lemon juice, maple syrup, salt, and black pepper to taste.
Notes
- This soup has a strong ginger flavor; reduce ginger to 1 tablespoon for a milder taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg