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–+ servings

Creamy Carrot Ginger Soup

Nicole Lupu
Cozy Creamy Vegan Carrot Ginger Soup
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Lunch, Main Course
Cuisine American
Servings 4
Calories 156 kcal

Equipment

  • dutch oven
  • immersion blender

Ingredients
  

  • 6 carrots Medium to large (chopped)
  • 2 celery stalks chopped
  • 1 shallot minced
  • 1 green onion chopped
  • 1 tbsp olive oil
  • 1/2 tsp ginger freshly grated
  • 1/2 tsp red chili flakes
  • 4 cups vegetable stock low sodium
  • 1/2 cup applesauce unsweetened
  • 1/2 cup coconut milk full fat
  • 1/2 tsp salt (or to your taste, depending on stock saltiness)
  • 1/4 tsp pepper

Instructions
 

  • Wash and chop all your vegetables to diced chunks and finely grate your ginger
  • Heat your olive oil in a large dutch oven and add the shallot, celery and green onion. Cook until the onion is soft, then add in your chili flakes.
  • Add in your chopped carrots and broth and cook over medium-high heat until the carrots are soft, about 10-12 mins.
  • Add in your applesauce, ginger, coconut milk and then puree all together until smooth using either an immersion blender or transferring in batches to a blender.
  • Season with salt & pepper to taste, top with cilantro or sourdough croutons if desired

Nutrition

Calories: 156kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 1305mgPotassium: 398mgFiber: 3gSugar: 10gVitamin A: 15891IUVitamin C: 7mgCalcium: 35mgIron: 1mg
Keyword carrots, ginger, soup
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