Carrots are a staple in most kitchens because they can be used in so many different recipes. This powerful root vegetable can be eaten raw or cooked and is full of beta-carotene and fiber. That intense, vibrant orange hue you see, is 100% natural.
This soup comes together super quick and only requires a few simple, whole-food ingredients. I love to make a large batch of this soup to last the week. It makes a great side to any meal, or simply enjoy on its own.
The ginger and turmeric really elevate this soup and compliments the naturally sweet, earthy flavor of the carrots. While a nice squeeze of lemon juice brightens everything up.
Make this soup to warm up on a cool fall afternoon, alongside a perfectly toasted slice of whole wheat sourdough and vegan butter.
Carrot Ginger Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 5 large carrots peeled and chopped
- ¾ tbsp ginger minced
- ½ tbsp ground tumeric
- 3 cups vegetable broth
- 1 cup water
- ¼ tsp sea salt
- ½ tbsp lemon juice
- 1 tbsp vegan butter optional
- fresh parsley garnish, optional
- cracked pepper
Instructions
- Heat dutch oven over medium high and add olive oil.
- Once warmed, add onions, carrots and a pinch of salt. Cook until onions are transclucent.
- Add ginger, tumeric and cook for a minute to wake up spices, stirring constantly.
- Add the broth and water and bring mixture to a boil. Reduce heat and maintain a gentle simmer for 25 min, or until the carrots are soft.
- Remove pot from heat and carefully transfer mixture to a blender with lemon, pepper and the vegan butter, if using. Blend until smooth. Adjust seasonings as needed.
- Divide into 2 bowls and garnish with parsley and fresh pepper, if desired.
