Smooth, comforting soup with a smoky, ginger flavor. This soup delights all of the senses! Gluten and Dairy-free and Vegan.
I love the Fall for the abundance of produce and warm flavors. This soup warms the soul through the Fall and the cold days of winter and even early Spring. The flavors of the soup blend into a savory goodness and the bright orange color feels so comforting. This soup is perfect for ginger lovers!
How to make Creamy Carrot Ginger Soup
Ingredients needed:
2 Tbsp Olive oil
1 medium Onion
3 cloves Garlic
2 Tbsp Fresh Ginger, grated
8 large Carrots
4 cups Vegetable broth
2 tsp Sea Salt
1-2 tsp Liquid Smoke
¼ cup Cashew butter or raw cashews
1 TBSP miso
½ cup Coconut milk
Pumpkin Seeds (optional for garnish)
Roasted Cashews (optional for garnish)
Equipment needed:
Chef knife and cutting board
Large soup pot
Immersion blender or high speed blender
Instructions:
Chop the onions and carrots and add to a soup pot along with the olive oil. Over medium heat, saute until the onions are translucent.
Mince the garlic and add to the onions and carrots in the pot. Add the grated fresh ginger and saute for 1-2 minutes more.
Add the vegetable broth, salt, and liquid smoke. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer, uncovered, until the carrots are soft. Remove from heat.
Add the cashew butter or cashews to the soup. Using an immersion blender, puree the soup until smooth. Alternatively, pour soup in small batches into a blender and blend until smooth, then return the blended soup to the pot. Heat the soup as needed.
Add the miso and coconut milk and stir until smooth. Serve warm with pumpkin seeds and cashews if desired.
Creamy Carrot Ginger Soup
Description
This soup warms the soul through the Fall and the cold days of winter and even early Spring. The flavors of the soup blend into a savory goodness and the bright orange color feels so comforting. This soup is perfect for ginger lovers!
Ingredients
Instructions
-
Chop the onions and carrots and add to a soup pot along with the olive oil. Over medium heat, saute until the onions are translucent.
-
Mince the garlic and add to the onions and carrots in the pot. Add the grated fresh ginger and saute for 1-2 minutes more.
-
Add the vegetable broth, salt, and liquid smoke. Bring the soup to a boil over high heat, then reduce the heat to medium and simmer, uncovered, until the carrots are soft. Remove from heat.
-
Add the cashew butter or cashews to the soup. Using an immersion blender, puree the soup until smooth. Alternatively, pour soup in small batches into a blender and blend until smooth, then return the blended soup to the pot. Heat the soup as needed.
-
Add the miso and coconut milk and stir until smooth. Serve warm with pumpkin seeds and cashews if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 294.47kcal
- % Daily Value *
- Total Fat 21.73g34%
- Saturated Fat 6.62g34%
- Cholesterol 0mg
- Sodium 1582.7mg66%
- Potassium 569.59mg17%
- Total Carbohydrate 21.83g8%
- Dietary Fiber 4.12g17%
- Sugars 7.6g
- Protein 7.42g15%
- Vitamin A 16375.28 IU
- Vitamin C 7.95 mg
- Calcium 55.53 mg
- Iron 2.82 mg
- Vitamin E 1.53 mg
- Vitamin K 20.47 mcg
- Thiamin 0.18 mg
- Riboflavin 0.1 mg
- Niacin 1.69 mg
- Vitamin B6 0.27 mg
- Folate 38.22 mcg
- Pantothenic Acid 0.6 mg
- Phosphorus 242.84 mg
- Magnesium 115.26 mg
- Zinc 2.06 mg
- Selenium 4.48 mcg
- Copper 0.66 mg
- Manganese 0.87 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To add extra protein into the soup, feel free to add cooked white beans, red lentils, or tofu into the soup. It may not be as silky smooth, but the taste will remain the same.
