Healthy, Easy Carrot Soup
User Reviews
4.6
30 reviews
Excellent
Healthy, Easy Carrot Soup
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How do you make carrot and ginger soup vegan? It's easy! This 40-minute recipe was inspired by my boyfriend's concoction, which I love!
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Ingredients
- 2 tbsp. olive oil
- 1 sweet white onion roughly chopped
- 3 cloves of garlic finely sliced
- 2- inch knob of ginger
- 15 carrots garden-sized, so quite small, chopped into 3-inch pieces
- 1 cup butternut squash roughly chopped
- 1 large zucchini roughly chopped
- 1 large sweet red pepper roughly chopped
- 1/4 cup green onion roughly chopped
- 1 tsp sea salt
- 1/2 tsp Fresh cracked pepper
- 1 tbsp. vegetable stock paste
- boiling water as much as you need to just cover the veg, around 5 cups
- 1 400 ml can of coconut milk
- 1 tbsp. vegan spoon butter
Instructions
- To a large pot add olive oil and heat for 30 seconds before adding your onions. Cook them down for 5 minutes on low heat before adding garlic and ginger. Cook for another 3 minutes and stirring often to promote flavour build up. Now add, carrots, butternut squash, zucchini, red pepper and green onion to the pot. Increase heat to medium-high and place the lid on for 5 minutes.
- To the pot, add sea salt, black pepper and vegetable stock paste. Stir till everything is well coated by the seasoning and paste.
- Increase heat to high, and just cover the veg with boiling water. Bring mixture to boil and simmer for 15 minutes or until carrots are completely cooked.
- Add coconut milk before blending till smooth.
- Serve with a little drizzling of olive oil, a pinch of pepper, fresh herbs and a light burst of lime juice.
Notes
- Soup will last up to 1 week in a tightly sealed container in the fridge.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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