Vegan Carrot Soup
A warm, nutritious soup made with fresh carrots and flavored with garlic and ginger, perfect for a cozy meal any time of year.
Ingredients
Main Ingredients
- 4 cups carrots, chopped Fresh carrots are key for flavor.
- 1 medium onion, diced Use yellow or white onion for sweetness.
- 2 cloves garlic, minced Make sure not to overcook.
- 4 cups vegetable broth Homemade or store-bought.
- 1 tablespoon olive oil For sautéing the onions and garlic.
- 1 teaspoon ground ginger Adds warmth and depth.
- to taste grams salt and pepper Season as desired.
Instructions
Preparation
- Start by thoroughly washing and chopping the carrots.
- Dice the onion and mince the garlic in advance.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until they become translucent and fragrant, about 3–4 minutes.
- Stir in the chopped carrots along with the ground ginger. Cook for an additional 5 minutes.
- Pour in the vegetable broth and bring it to a rolling boil.
- Reduce the heat and let the soup simmer for 20 minutes, until the carrots are tender.
- Using an immersion blender, blend the soup until smooth.
- Return the soup to the pot, taste, and season with salt and pepper as needed.
Serving
- Ladle the warm soup into bowls and garnish with fresh herbs or a swirl of coconut cream.
Notes
Store in an airtight container in the fridge for 4–5 days. Can be frozen for longer storage. Warm up before serving.