Healthy, Easy Carrot Soup
User Reviews
4.6
20 reviews
Excellent
Healthy, Easy Carrot Soup
Report
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!
Share:
Ingredients
- 2 tbsp. olive oil
- 1 onion roughly chopped, sweet white variety
- 3 cloves garlic finely sliced
- 2- inch ginger knob
- 15 carrot garden-sized, so quite small, chopped into 3-inch pieces
- 1 cup butternut squash roughly chopped
- 1 zucchini roughly chopped, large
- 1 red bell pepper roughly chopped, large, sweet
- 1/4 cup green onion roughly chopped
- 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
- 1 tbsp. vegetable stock paste
- water as much as you need to just cover the veg, around 5 cups, boiling
- 1 400 ml coconut milk canned
- 1 tbsp. vegan butter spoonable form
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
20 reviews
Excellent
Other Recipes
You'll Also Love
