ginger carrot soup
(1 rating)
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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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(1 rating)
yield
4 -6
prep time
15 Min
cook time
30 Min
Ingredients For ginger carrot soup
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10 carrots, peeled and chopped
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1/4 cup evoo
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1/2 yellow onion, peeled and chopped
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1/2 inch fresh ginger, peeled and minced
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2 cloves garlic, peeled and minced
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1 heaping tsp. hot madras curry powder
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1/2 tsp. ground cumin
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6 cups water
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1 tbsp. nutritional yeast
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salt and pepper to taste
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1/2 cup coconut milk
How To Make ginger carrot soup
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1In 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.
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2Add ginger and garlic and saute until onion just starts to brown around edges, about 3 minutes.
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3Add chopped carrots, ground cumin, salt and pepper and saute another 8 minutes.
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4Add water and Nutritional Yeast, stir to combine and bring to boil. Reduce heat, cover and simmer until carrots are soft, about 15 minutes.
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5Remove 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).
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6Add coconut milk, stir until well blended. Taste and add more salt and pepper if needed and return to low heat until heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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