Vegan Carrot Ginger Soup

This delicious vegan carrot ginger soup is the ultimate fall recipe

Course Soup

Cuisine American, British

Prep Time 2

Cook Time 14

Total Time 16

Servings servings

Calories 241kcal

Author Charla

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 its 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.

This soup yields roughly 2-3 servings but if you want a larger batch simply double or triple accordingly
I used about 1 inch of ginger in total which is about 2 teaspoons. If you want a more pungent taste in ginger use more
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.
The soup isn't overly spicy or hot, just mild in heat, if you don't care for any heat then leave it out