New year, new you. That’s what they say, right? Well I haven’t really started this year on the right foot so far. Even though I should be eating healthy, black eyed pea salad, I’ve been indulging in junk food and leftover appetizers from New Year’s Eve, like onion straws and shrimp toast.
My one saving grace was this carrot ginger soup. I had a warm, healthy bowl of soup today for lunch, and I’m thinking about doing it again tomorrow.
It’s the perfect way to spice up your New Year. It’s loaded with flavors and creamy to boot. It’ll make you want to eat nothing but good-for-you food for the rest of 2015.
Here’s what you’ll need to make this carrot ginger soup
How to make vegan carrot soup
Sauté the vegetables. In a large stockpot or Dutch oven , heat some olive oil to medium-high. Add the chopped onions and sauté until they start to become translucent. The add the carrots and continue to sauté for about 5 more minutes.
Simmer. Add the remaining ingredients and bring the liquid to a strong simmer. Cover the pot, reduce the heat, and simmer for about 20 minutes.
Puree the soup. Once the veggies are super soft, you’ll want to blend it. I usually use an immersion blender to do this, but you can also use a blender or food processor . Then adjust the seasoning with salt & pepper before serving.
FAQ’s and tips for making vegan carrot ginger soup
Carrot soup would be great paired with a nice warm sliced baguette like sourdough, or with a fresh dinner roll. Even a slice of cornbread would be excellent. Of course, baked potatoes and salad are still viable options as well and a timeless classic to serve alongside soup.
Yes, it can. Just let it cool down to room temperature and then divide it up into airtight containers, leaving a little space for the soup to expand in the freezer. Then thaw overnight in the fridge and warm it up in a pot on the stove, adding a little water if needed.
Absolutely! With so many amazing health benefits from the carrots alone, you’re in for a healthy treat! Carrots are great for boosting your immunity and a great source of vitamin c.
If kept in an airtight container in the fridge, this soup will last about 3 or 4 days. You can store it in the freezer for an even longer storage solution if you don’t think you’ll eat it fast enough.
More soup recipes like this
- Potage aux legumes (creamy vegetable soup)
- New Year’s black eyed peas
- Minestrone soup
- Dairy free tomato soup
- Autumn squash soup
More vegetable recipes you’re going to love!
- Roasted vegetable pasta salad
- Meatless meatball vegetable skillet
- Vegetable beef and barley soup
- Loaded vegetable fried rice
- Italian chop salad
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 tablespoon fresh minced or grated ginger
- 2 pounds carrots (chopped or sliced)
- 1/2 pound potatoes (cubed)
- 6 – 8 cups vegetable broth
- 1 15- ounce can full-fat coconut milk
- 1 teaspoon curry powder (optional)
- 1/2 – 1 teaspoon coarse salt (to taste)
- 1/2 teaspoon black pepper
- In a large stockpot, heat olive oil to medium-high. Add onions and sauté until translucent, about 5 minutes. Add the carrots and continue cooking for about 5 more minutes.
- Add the remaining ingredients. Cover the pot and bring to a slow boil. Continue cooking until potatoes and carrots have softened, about 20 minutes.
- With an immersion blender (or in batches with a food processor ), pureé the soup until smooth. Return to pot to warm and adjust seasoning with salt & pepper.
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