Vegan Recipes

Creamy Ginger Carrot Soup

Creamy Ginger Carrot Soup

This ginger carrot soup is creamy, healthy and so delicious, easily made with fresh carrots, ginger, onion, bell pepper, vegetable broth, coconut milk, and spices. This vegan soup is perfect for any cold-weather day and is ready in around 30 minutes.

Ingredients for this Recipe :

  • 2 tbsp extra virgin olive oil
  • 1 small sweet onion, diced
  • 3-4 cloves garlic, minced
  • 1½ lbs. carrots, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • 3 cup vegetable broth, preferably organic
  • 1 tbsp fresh ginger, minced
  • 2 tsp fresh thyme leaves
  • 1/3 cup full-fat coconut milk

How to Make Ginger Carrot Soup :

Step One:

Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.

Step Two:

Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.

Step Three:

Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.

Step Four:

Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through approximately 1-2 minutes. Remove from heat and serve this vegan carrot ginger soup immediately. Enjoy!

Carrot ginger soup recipe

Other Vegan Recipes –

Tomato soup recipe – Roasted Tomato and Fennel Soup

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Vegan rice noodles recipe – Spicy Peanut Rice Noodles with Broccoli

Creamy Ginger Carrot Soup

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Soup American
Serves: 4
Prep Time: 15 minutes Cooking Time: 15-20 minutes Total Time: 30-35 minutes

You can have this vegan ginger carrot soup in around 30 minutes, it is healthy, creamy, and super delicious, perfect for any cold day.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small sweet onion, diced
  • 3-4 cloves garlic, minced
  • 1½ lbs. carrots, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • 3 cup vegetable broth, preferably organic
  • 1 tbsp fresh ginger, minced
  • 2 tsp fresh thyme leaves
  • 1/3 cup full-fat coconut milk

Instructions

1

Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.

2

Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.

3

Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.

4

Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!

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