Vegan carrot ginger soup
This delicious vegan carrot ginger soup is the ultimate fall recipe – antioxidant and anti inflammatory.
- Prep Time: 2 minutes
- Cook Time: 14 minutes
- Total Time: 16 minutes
- Yield: 2 1x
- Category: Soup
Scale
Ingredients
- 3 large carrots, sliced
- 1 thumb piece of ginger, chopped
- 1 1/2 cup of vegetable stock (see recipe for link)
- 2 tbsp. of coconut oil
- 1/4 cup of coconut milk
- 1/2 a onion, chopped
- 1/8 tsp of cayenne pepper
- 2 garlic cloves, chopped
- 1 tsp of curry powder
- 1/8 tsp of black pepper
- 1/2 tsp of pink salt
Instructions
- Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour.
- Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
- Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder, pink salt and black pepper.
- Reduce the heat to low and allow to simmer for 5 minutes, until the carrots are tender.
- Carefully transfer the contents to a blender and liquidise – The soup should still be hot and will retain it’s heat if using a vitamix for 1-2 minutes. Alternatively, you can pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time.
Notes
- This soup yield roughly 2 servings but if you want a larger batch simply double or triple accordingly
- Both fresh and frozen carrots can be used to make the recipe.
- Use fat free/low fat coconut milk or another plant based milk if you want to reduce calories even further.
- This soup is suitable to consume on a low carb lifestyle.
- If you don’t have cayenne to hand use chilli powder or flakes.
Find it online: https://thatgirlcookshealthy.com/creamy-carrot-ginger-soup/