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Carrot Ginger Soup

Rich and creamy carrot soup made with simple ingredients and 100% vegan.
Course Soup
Cuisine American
Keyword carrots, fall, ginger, quick
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 large bowls

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.