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%
- Carbs 20%
- Calories 30%
VEGAN CARROT GINGER SOUP
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:
4Serving Size:
1Amount 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