This carrot and ginger soup recipe is a favourite go-to, quick and easy to make with simple ingredients always available in the pantry. Vegan Carrot Ginger Soup is a delicious way to warm you up on cold days, packed with healthy ingredients, including fresh ginger.
Carrot Ginger Soup
Serves 4
3 tablespoons avocado oil
3 cloves garlic cloves minced
2 medium onions finely chopped
3 tablespoons ginger minced
3/4 teaspoon ground coriander
1 teaspoon garam masala
1.5 teaspoons ground cumin
3/4 teaspoons salt
1.5 pounds carrots cut into 1 inch pieces
4.5 cups vegetable broth
pepper to taste
Coconut milk for garnish (optional)
Start by heating the avocado oil in a heavy-bottomed pot over medium heat. Add the onions, salt, and pepper, and saute over low heat for about 10 minutes until onions are soft.
Add garlic, ginger, and carrots, saute for 2 minutes, then add the coriander, garam masala, and cumin. Sauté for another 10 minutes, then add the vegetable stock, bring the mixture to a boil, then reduce the heat and simmer gently, stirring occasionally for about 20 minutes, or until the carrots are tender.
Let carrot ginger soup cool slightly, then transfer to a blender, or use an immersion blender in the pot, until smooth. Add extra water if needed to bring to the desired consistency. Season to taste with salt and pepper, drizzled with coconut milk or olive oil, and some fresh cilantro or flat leaf parsley.
This carrot ginger soup recipe is great on its own, but can also be served with brown rice, a sandwich, or arugula salad. This ginger carrot soup stores well in the fridge for a few days, so you can make it ahead and have it for weekday lunch or dinner options.
