Carrot Ginger Soup
Carrot Ginger Soup
This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required!
Prep Time
10 minutes
Cook Time
46 minutes
Total Time
56 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- 3 garlic cloves, smashed
- 1 pound carrots, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- freshly ground black pepper
- 1 teaspoon maple syrup, optional
- coconut milk for garnish, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.
Carrot-Tomato Spread
Carrot-Tomato Spread
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 Onion
- 250g Carrots
- 120g Tomato Paste
- 100-120g Oil (mild tasting oil; canola, sunflower, etc.)
- 1 tsp Thyme
- 1 tsp Oregano or Marjoram
- 1 tsp Salt
Instructions
- Dice onion and saute with the oil and the herbs in a pot.
- Grate carrots and add to the pot with the rest of the ingredients.
- Cook until soft (about 5 minutes).
- Blend to desired consistency.
- Serve on bread or as a dip. It also serves well as a pesto variant with pasta.
Notes
Tips:
You can also chop the carrots in a blender or by hand. It will make the consistency more pesto-like. Instead of oil you can also use butter or margarine.