Vegan Carrot Ginger Soup
Ingredients
-
2
tablespoons
oil
-
½
medium
yellow onion, peeled and diced
-
8
medium
carrots, peeled and sliced (about 5 cups)
-
1
medium
apple, cubed, skins on (about 1 cup)
-
2
inches
fresh ginger, peeled and minced
-
1 ½
teaspoons
coarse salt
-
1
teaspoon
ground nutmeg
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
-
3
cups
unsalted vegetable stock
-
½
cup
full fat canned coconut milk
-
1 ½
tablespoons
balsamic vinegar
-
3
tablespoons
maple syrup
Instructions
- Heat oil in a stock pot or Dutch oven over medium heat.
- Sauté onion for 4-5 minutes.
- Add carrots and apple, sauté for another 2-3 minutes.
- Stir in ginger, salt, nutmeg, black pepper, and cayenne.
- Add stock and bring to a simmer for about 15-20 minutes until vegetables are very soft.
- Use an immersion blender to puree the soup until very smooth.
- Stir in coconut milk, balsamic vinegar, and maple syrup.
- Taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
171
Total fat
8g
Total carbohydrates
25g
Total protein
1g
Sodium
496mg
Cholesterol
0mg
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