This vegan ginger carrot soup recipe makes a warm and bright soup. It 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. 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! Vegan Ginger Carrot Soup
(1 votes, average: 5.00 out of 5)
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