Zingy Carrot Ginger Soup
This vegan carrot ginger soup combines the natural sweetness of carrots with a hint of warming ginger, offering a comforting and flavorful bowl of goodness.This recipe is gluten-free and vegan!
Equipment
- 1 large pot
- 1 blender
Ingredients
Main Ingredients
- 3 tbsp olive oil extra virgin
- 1 medium yellow onion chopped
- 1 lbs. carrots peeled and chopped
- 1 ½ tsp ginger grated
- 3 cups vegetable broth
- 1 tbsp apple cider vinegar
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp curry powder
- 1 tbsp maple syrup
- 1 ½ cups coconut milk
Garnishes
- Black pepper freshly ground
- Lemon sliced
- Croutons
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions, salt, and black pepper and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.3 tbsp olive oil, 1 medium yellow onion, ½ tsp salt, Black pepper
- Add the carrots and garlic to the pot and cook for another 8 minutes, stirring occasionally.1 lbs. carrots, 3 cloves garlic
- Add the ginger, apple cider vinegar, vegetable broth, and curry powder. Bring to a boil and then reduce the heat and simmer for 30 minutes.1 ½ tsp ginger, 3 cups vegetable broth, 1 tbsp apple cider vinegar, ½ tsp curry powder
- Transfer the mixture to a blender and blend until smooth. If the soup is too thick to blend properly, add half a cup of water to the blender and continue blending.
- Transfer the blended soup back to the pot and heat over medium heat. Add the maple syrup and coconut milk and stir to incorporate. Simmer for 5 minutes.1 tbsp maple syrup, 1 ½ cups coconut milk
- Serve immediately, topped with optional garnishes. We recommend a squirt of fresh lemon juice, a sprinkle of salt and freshly ground black pepper, and croutons.Lemon, Croutons, Black pepper