Vegan Carrot Ginger Soup

Vegan Carrot Ginger Soup

Vegan carrot and ginger soup made in the instant jar or on the stove. A simple and healthy soup recipe to have on your table in minutes!

INGREDIENTS

• 3 Tbsp Minced Ginger
• 1 Tbsp Lemon Juice
• 1 tsp Crushed Garlic
• 1 cup (240ml) Orange Juice
• 12 Large Carrots (Sliced)
• Salt and Pepper (To Taste)
• 1 Onion (Chopped)
• 2 Tbsp Olive Oil
• 3 cups (720ml) Vegetable Stock
• 1 14oz (400ml) Can Coconut Milk*

For Serving:

• Ground Black Pepper
• Fresh Chopped Cilantro

INSTRUCTIONS

First, add the olive oil, chopped onion, crushed garlic and chopped ginger to a saucepan and sauté until the onions are softened.

Then, add the sliced carrots and mix with the onions, then add the vegetable broth, orange juice, lemon juice and coconut milk.

Bring to a boil then lower the heat, cover the pan and simmer until the carrots are tender.

Remove from heat and mix with an immersion blender until smooth. If you do not have an immersion blender, transfer it in stages to your mixing bowl, then return to the jar. Add salt and pepper to taste.

Serve with chopped fresh cilantro and a pinch of ground black pepper.

Keep the leftovers in the refrigerator and enjoy them within 3-4 days. 

Happy Cooking Time.

NOTES

*We used full fat canned coconut milk. But canned light coconut milk will also work. Don’t use sweetened coconut milk (from a carton) as that will negatively impact the flavor.