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Vegan Carrot Ginger Soup

A warm, comforting soup with a silky texture and zesty ginger kick, made in just one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can coconut milk Adds creaminess
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the grated ginger and cook for another minute.
  4. Add the chopped carrots and vegetable broth.
  5. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender, about 20 minutes.
  6. Remove from heat and blend the soup until smooth using an immersion blender or by transferring to a blender.
  7. Stir in the coconut milk and season with salt and pepper.
  8. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in the fridge for up to 5 days in an airtight container, or freeze for up to 3 months. Adjust ginger based on your taste preference. Toasted pumpkin seeds can be added for extra texture.