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5.0 from 12 votes

Carrot and Ginger Soup {Vegan+GF}

This Carrot & Ginger Soup is the perfect one-pot spring soup - Cozy and satisfying but loaded with vibrant flavours. Plus, it’s dairy-free, gluten-free, vegan and ready in just 30 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Course: Soup
Cuisine: Vegan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions chopped
  • 1 garlic clove grated
  • 1 tablespoon fresh ginger grated
  • 700 g medium carrots peeled, chopped
  • 1 small floury potato peeled, chopped
  • 750 ml vegetable stock
  • ¼ teaspoon cumin
  • ¼ teaspoon Turmeric
  • ¼ teaspoon paprika
  • ½ teaspoon sumac optional
  • sea salt & freshly ground white pepper
To serve:
  • fresh parsley chopped
  • sesame seeds

Instructions

    Cup of Yum
  1. Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.
  2. Add grated ginger and garlic, and sauté for 1 more minute.
  3. Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.
  4. Pour the stock in, cover with a lid and bring to boil.
  5. Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.
  6. Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.
  7. Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.
  8. Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.