Creamy Vegan Carrot and Ginger Soup
This Carrot and Ginger Soup is the perfect meal on a cold day. The ginger gives it a spicy, warming flavor, while the carrots add sweetness and nutrients. It's easy to make and can be enjoyed with a piece of toast or by itself. Give this soup a try for a quick, healthy meal!
Servings: 4 Servings
Calories: 240kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 small sweet onion diced
- 3 - 4 cloves garlic minced
- 1½ lbs. carrots diced
- 1 medium red bell pepper diced
- Sea salt and black pepper to taste
- 3 cups vegetable broth preferably organic
- 1 Tablespoon fresh ginger minced
- 2 teaspoons fresh thyme leaves
- ⅓ cups full-fat coconut milk
Instructions
- Heat olive oil in a large, high-sided skillet over medium heat.
- Add onion, garlic, carrots, and bell pepper.
- Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine.
- Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step).
- Taste and adjust seasonings, as desired.
- Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through approximately 1-2 minutes.
- Remove from heat and serve immediately. Enjoy!
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Sodium: 687mg | Fiber: 7g | Sugar: 13g