Soups/ Vegan/ Vegetarian

“Creamy” Ginger Carrot Soup

"Creamy" Ginger Carrot Soup

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"Creamy" Ginger Carrot Soup

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Serves: 4
Prep Time: 15 minutes Cooking Time: 15-20 minutes

This warm and bright soup is robust and creamy, and 100% vegan! The trick is to use full-fat coconut milk to give it a richer flavor and consistency. This "from scratch" soup can be made in under an hour, and is great to introduce to kids and grown ups who have never tried it, but like tomato soup.

Ingredients

  • 2 T. 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 c. vegetable broth, preferably organic
  • 1 T. fresh ginger, minced
  • 2 t. fresh thyme leaves
  • 1/2 c. full-fat coconut milk

Instructions

1

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.

2

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.

3

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.

4

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!

"Creamy" Ginger Carrot Soup
“Creamy” Ginger Carrot Soup

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