Ginger Carrot Soup Recipe

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Ginger Carrot Soup

ALLISON LINDSEY

By
@Allimania

I just whipped this up because I wanted soup and I had a lot of carrots. I used water(out of stock) but you can use low sodium vegetable broth/stock or low sodium chicken broth/stock.


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Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Ingredients

10 carrots, peeled and chopped
1/4 cup evoo
1/2 yellow onion, peeled and chopped
1/2 inch fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
1 heaping tsp. hot madras curry powder
1/2 tsp. ground cumin
6 cups water
1 tbsp. nutritional yeast
salt and pepper to taste
1/2 cup coconut milk

Directions Step-By-Step

1
In a large pot heat oil on medium heat. When it starts to shimmer(not smoke) add onion and Curry powder and saute for 5 minutes.
2
Add ginger and garlic and saute until onion just starts to brown around edges, about 3 minutes.
3
Add chopped carrots, ground cumin, salt and pepper and saute another 8 minutes.
4
Add water and Nutritional Yeast, stir to combine and bring to boil. Reduce heat, cover and
simmer until carrots are soft, about 15 minutes.
5
Remove from heat. Use immersion blender, regular blender or food processor to make smooth(a few chunks of carrot are okay but mixture should mostly be smooth).
6
Add coconut milk, stir until well blended. Taste and add more salt and pepper if needed and return to low heat until heated through.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy