Vegan Carrot Soup
This creamy vegan carrot ginger soup is a nourishing recipe that is perfect with cream sauce on top.
Servings 4
Calories 105kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 3 cups chopped carrots
- 2 tablespoons fresh ginger , peeled and sliced
- 3 cloves garlic , peeled and chopped
- 4 cups vegetable broth (see notes)
- 1 tablespoon apple cider vinegar
- Toppings: cashew cream, pumpkin seeds, or hemp seeds.
Instructions
- Add the olive oil to a large saucepan or pot over medium heat. Once it's heated, add the chopped onions and cook until tender, around 5 minutes.
- Add the chopped carrots and ginger. Stir to coat and cook for another 5 to 7 minutes. Add the garlic and cook for one minute.
- Pour in the broth and turn up the heat to bring it to a boil. Then reduce heat to simmer (a low boil), and cook for 20 to 30 minutes, until the carrots are tender.
- Remove the pan from heat and stir in the vinegar. Then allow the soup to cool slightly.
- Blend the soup: Remove the center cap from your blender lid. Fill the blender only half way. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup. Transfer to a bowl. then repeat with remaining ingredients from the pan.
- To serve, pour soup into bowls and garnish with cream, pumpkin seeds, and more.
Nutrition
Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1009mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16538IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg