Description
A simple and flavorful vegan carrot ginger soup recipe. This creamy, warming soup is perfect for cozy nights, made with just a few ingredients. It’s naturally gluten-free and easy to prepare, offering a bright and invigorating taste.
Ingredients
Scale
- 2 tablespoons Extra-Virgin Olive Oil
- ½ medium Yellow Onion, chopped
- ½ teaspoon Sea Salt
- 3 Garlic Cloves, smashed
- 1 pound Carrots, roughly chopped
- 1 teaspoon Grated Fresh Ginger
- 1 tablespoon Apple Cider Vinegar
- 3 cups Vegetable Broth
- Freshly Ground Black Pepper, to taste
- 1 teaspoon Maple Syrup, optional
- Coconut Milk, for garnish, optional
Instructions
- In a large pot over medium heat, warm the extra-virgin olive oil.
- Add the chopped yellow onion, sea salt, and freshly ground black pepper. Cook until the onions are softened and translucent, about 8 minutes.
- Stir in the smashed garlic cloves and roughly chopped carrots. Continue to cook for another 8 minutes, stirring occasionally, until slightly softened.
- Toss in the grated fresh ginger, apple cider vinegar, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently for 30 minutes, allowing the flavors to develop.
- Allow the soup to cool slightly before blending it in a high-speed blender until smooth. Adjust the consistency with water if desired.
- Sample your soup and add maple syrup for a touch of sweetness, if you wish.
- Serve hot, garnished with a drizzle of coconut milk for added richness.
Notes
- For an extra touch, sprinkle with fresh herbs like cilantro or parsley before serving.
- Substitute avocado oil for extra-virgin olive oil for a higher smoke point.
- Shallots can be substituted for yellow onion for a milder flavor.
- Garlic powder can be used instead of fresh garlic cloves.
- For a milder ginger flavor, use ground ginger.
- Lemon juice can be a substitute for apple cider vinegar.
- Water can be used instead of vegetable broth in a pinch.
- Honey or agave can be used as alternatives to maple syrup.
- Soy or almond cream can be substituted for coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg