Vegan Carrot Ginger Soup

Vegan Carrot Ginger Soup

I am obviously personally not a vegan, as you can clearly tell from many of my recipes on this blog. But sometimes a vegan dish can be just what you need, without even realising it. This is one of those simple dishes. If you like carrots, this vegan carrot ginger soup is a great dish as a starter or even as a main course. 

Carrot Ginger Soup Coconut Milk?

Some recipes for vegan carrot soup include canned coconut milk. However, this recipe does not, as I like to keep the taste of carrots in the soup, and sometimes I find the coconut can overpower that wonderful taste. In this recipe I just use some vegetable stock, normally from a vegetable OXO cube, to provide the liquid. 

Adding the ginger just adds a little bit of something different to spice it up a little. But I do not use too much ginger, for the same reason.

I find this easy soup dish tastes just great without too many other extra ingredients.

Other ways to eat carrots

I think carrots are sometimes a bit of an undervalued vegetable, perhaps due to their commonality. But we eat them quite regularly boiled as a vegetable with meals like ground beef and gravy, cooked in a stew, or baked with garlic in the oven and served with a roast chicken.

Carrots are also one of the few vegetables that you can eat uncooked as a quick snack, and they really are quite delicious. They are also a good healthy snack for kids and we will often take them peeled with us in an airtight box on road trips just because of that. Another advantage is that you also do not need to keep them cool when travelling.

I hope you enjoy this tasty vegan carrot ginger soup. If you do, please let me know how you got on in the comments section below!

How to make vegan carrot ginger soup

Vegan Carrot Ginger Soup

Print

This delicious thick vegan carrot ginger soup is a great way to warm you up. Delicious served with some crusty sourdough bread.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 400g Carrots (peeled and sliced)
• 1 shallot, diced
• 2 cloves garlic, sliced
• 2 cm square piece of fresh ginger, chopped
• 500ml vegetable stock (I use Oxo cubes for this)
• 1 tbsp Olive oil
• Salt and pepper
• Freshly chopped parsley

Instructions

1. Peel and slice the carrots and prepare the other ingredients.
2. Saute the ginger, shallot and garlic in the olive oil in a saucepan for about 5 minutes.
3. Then add the vegetable stock and the carrots and bring to the boil. Simmer over medium heat for about 20-25 minutes or until the carrots are cooked through.
4. Remove from the heat and use an immersion blender to blend the contents. Season to taste with salt and freshly ground black pepper.

! Optional

1. Garnish with some chopped parsley and some olive oil based croutons.

Notes

Serve as a starter or as a main meal.

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Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 648mgCarbohydrates: 16gFiber: 5gSugar: 7gProtein: 2g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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