Carrot Ginger Soup
A creamy vegan soup packed full of carrots, ginger, and a bit of turmeric. Great for immune boosting and detox AND it tastes amazing!
Servings 4
Calories 154kcal
Ingredients
- 3 tablespoons olive oil
- 6-7 large carrots 1.5 pounds peeled and sliced.
- 1 large onion chopped.
- salt & pepper to taste
- 2 teaspoons minced ginger
- 2 cups vegetable stock.
- 2 cups water
- 1 tablespoon parsley chopped.
- 1 tablespoon lime juice could substitute lemon juice or rice vinegar
- 1 teaspoon curry powder substitute hot sauce or eliminate, if you like
- 2 teaspoons turmeric optional but SOO healthy!
Instructions
- Add olive oil, carrots, and onion to a large soup pot on med heat.
- Cook together for about 8 minutes, not letting brown, until carrots begin to soften.
- Add remaining ingredients and bring to boil.
- Let simmer about 10 minutes or until carrots are soft.
- Remove from heat and use the immersion blender to puree.
Video
Notes
This soup is best served with a swirl of cream on top and a dash of cinnamon.
To freeze, let cool completely and then spoon into freezer bags being sure to eliminate as much air as possible from the bag before closing. Label properly and store away. To reheat, thaw in warm water enough to remove soup from bag, place into saucepan on low heat.
To freeze, let cool completely and then spoon into freezer bags being sure to eliminate as much air as possible from the bag before closing. Label properly and store away. To reheat, thaw in warm water enough to remove soup from bag, place into saucepan on low heat.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 542mg | Potassium: 358mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15621IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg