VEGAN CARROT GINGER SOUP

Creamy Carrot and Ginger Soup is a simple, yet flavorful Vegan soup that is packed full of goodness! 

Servings

4

Ready In:

 35 min

Calories:

250

Good For:

Soups

Ingredients

  • 2 1.5 Tbsp avocado oil
    2 bay leaves
    1/4 tsp turmeric powder
    1/2 tsp coriander powder
    1 1/2 cup chopped onion
    5 garlic cloves, minced
    1.5 Tbsp minced fresh ginger root
    1 celery stick, finely chopped
    1 tsp Himalayan salt
    1 tsp dried thyme
    1/4 tsp red pepper flakes
    2 pounds carrots, peeled and cut into 1/4 inch slices
    2 3/4 cups water
    1 cup unsweetened coconut milk Black pepper and fresh cilantro for garnishing

Step by Step Instructions

Step 1

In large sauce pan heat up avocado oil over medium heat. ⁃

Add bay leaves, turmeric and coriander and heat it through for about 1 min ⁃

Add onion and sauté until translucent ⁃

Add ginger, garlic, celery, salt, red pepper flakes, thyme and sauté for ” another 2-3 min

Step 3

Remove from the pan ⁃

Pour everything into the blender, add coconut milk and blend well ⁃

Return purred soup into the pan and heat it through ⁃

Serve with minced cilantro and freshly ground black pepper

Step 2

Add carrots and sauté for 5 min ⁃

Add water and bring it to boil

⁃ Simmer about 10 min, until carrots feel soft.

Nutrition

Amount Per Serving

  • Protien 30% 30%
  • Carbs 20% 20%
  • Calories 30% 30%

Carrot ginger soup

VEGAN CARROT GINGER SOUP

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Creamy Carrot and Ginger Soup is a simple, yet flavorful Vegan soup that is packed full of goodness! 

Ingredients

  • 2 1.5 Tbsp avocado oil
  • 2 bay leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 1/2 cup chopped onion
  • 5 garlic cloves, minced
  • 1.5 Tbsp minced fresh ginger root
  • 1 celery stick, finely chopped
  • 1 tsp Himalayan salt
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 2 pounds carrots, peeled and cut into 1/4 inch slices
  • 2 3/4 cups water
  • 1 cup unsweetened coconut milk Black pepper and fresh cilantro for garnishing

Instructions

Step 1

In large sauce pan heat up avocado oil over medium heat. ⁃

Add bay leaves, turmeric and coriander and heat it through for about 1 min ⁃

Add onion and sauté until translucent ⁃

Add ginger, garlic, celery, salt, red pepper flakes, thyme and sauté for ” another 2-3 min

Step 2

Add carrots and sauté for 5 min ⁃

Add water and bring it to boil

⁃ Simmer about 10 min, until carrots feel soft.
Step 3

Remove from the pan ⁃

Pour everything into the blender, add coconut milk and blend well ⁃

Return purred soup into the pan and heat it through ⁃

Serve with minced cilantro and freshly ground black pepper

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 542mgCarbohydrates: 31gFiber: 9gSugar: 12gProtein: 4g

This data was provided and calculated by Nutritionix on 4/22/2020