Ginger Carrot Soup

Ginger Carrot Soup Recipe

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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.


★★★★★ 1 vote

15 Min
30 Min


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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

How to Make Ginger Carrot Soup


  • 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.
  • 2Add ginger and garlic and saute until onion just starts to brown around edges, about 3 minutes.
  • 3Add chopped carrots, ground cumin, salt and pepper and saute another 8 minutes.
  • 4Add water and Nutritional Yeast, stir to combine and bring to boil. Reduce heat, cover and
    simmer until carrots are soft, about 15 minutes.
  • 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).
  • 6Add coconut milk, stir until well blended. Taste and add more salt and pepper if needed and return to low heat until heated through.

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About Ginger Carrot Soup

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

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