Light Vegan Carrot Ginger Soup
Soup has to be one of the easiest, most comforting foods available to us. You can pair a heaping bowl of it with a salad, a piece of bread, an arepa, crackers, tortillas…or just eat it alone. Soup is awesome. You may not associate summer with soup, but due to the ever-fluctuating climate, you can easily find yourself battling a case of the sniffles in the middle of June. Soup is also wonderful comfort food that is perfect for hangovers. You can’t keep anything down after a night of margaritas, but your body needs to eat? Soup to the rescue! Whatever the excuse is, here’s a delicious recipe for a Vegan Carrot Ginger soup. Enjoy!
Note: you will need a blender for this recipe.
Ingredients and Method
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 tbsp sunflower seed oil
- 1 lb. bag (16 oz.) of organic baby carrots
- 1 yellow or white onion sliced
- 2 tsp minced ginger
- 2 cups of vegetable broth
- 2 cups of water
- 4 cloves of chopped garlic
- ½ tbsp of agave nectar
- 1 tsp turmeric
- 1 tsp curry
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Place all the oils in a pot over medium heat. Add in the carrots, onions, garlic, and a sprinkle of salt. Stir occasionally until the onions soften. This will take about 5 minutes.
Add the vegetable stock, water, ginger, turmeric, curry and pepper. Bring to a simmer, cover, and cook until the carrots soften. This will take about 20 minutes.
Very carefully remove the pot from the stove and, in small batches, pour the soup into the blender and puree until completely smooth.
Note: my blender has an air opening on the top so I opened that and allowed some heat to escape before I started blending. I also left that opening ajar while I blended so the top wouldn’t pop off. If you do not have this type of blender please only fill the blender 1/3 of the way and keep your hand on the top as you blend.
Add in the agave and more salt and pepper to taste. Blend one more time so all the flavors can mesh. Garnish with cilantro leaves.